This is an actually-what-is-happening-in-my-life-atm post. Before Beck was born I made a few things to freeze, and we’ve really loved having them. Most of them were gone in the first month she was born, but a few weeks ago I found a loaf of this banana bread carefully wrapped in the freezer. I’d made a double batch, we ate one, and I wrapped the second loaf in plastic wrap then stuck it in a zipper bag for extra protection.
And found it 4 months later. Now, Jay thinks it’s one of my worst qualities that I don’t throw food away, ever, but I think it’s a good one. Agree to disagree. Anyway, I popped this out of the freezer, let it thaw in the fridge overnight, and have been eating it for breakfast this week. It’s still great, without a hint of freezerburn, and on Saturday I made 2 pieces into banana bread French toast and served it with this glazed bacon.
THAT was breakfast.
I remember when I took these pictures 2 years ago, I was on a speaker conference call with the manager of a famous (ish) a cappella group planning a joint concert. Why do I remember that?
Here’s the original recipe – it’s one of the things we make again and again from the blog.
- 1 heaping cup mashed banana (3-4 small bananas, very ripe)
- 1/3 cup honey
- 1/3 cup applesauce (I just used one individual cup which is closer to 1/2 cup and the recipe turned out perfectly)
- 1 teaspoon vanilla
- 1 egg
- 3/4 cup milk (almond, coconut, half and half...whatevs)
- 1.5 cups whole wheat flour
- 1 cup rolled oats
- 1.5 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup dark chocolate chips, optional
- Preheat the oven to 350F and spray a loaf pan with cooking spray.
- In a large bowl combine the banana, applesauce, honey, egg, milk, and vanilla until creamy. Make a well in the center of the wet ingredients and add the remaining ingredients, reserving a few oats for sprinkling over the top if you'd like. Combine the dry ingredients gently, then fold into the wet mixture until just mixed. Pour into a loaf pan and sprinkle with extra oats.
- Bake for 60-70 minutes until a toothpick inserted in the center of the loaf comes out clean. Let cool for 5 minutes in the pan, then remove from the pan to a rack to cool completely before covering or slicing and serving.