Coffee,Cookbooks, & a Yummy Banana Bread!
I celebrated my birthday over the weekend and received not 1, not 2, not 3, but 4 packages of coffee! Which worked out perfectly because I had just, very begrudgingly, switched to the grocery store brand in order to keep the grocery bill down. Thank goodness I only had to suffer through one package!
I obviously needed a yummy treat to eat while I sip my delicious coffee. Oh, and I needed to use up some blackened bananas and the growing stack of garden zucchini. So, I made banana/zucchini bread (side note: you can’t put bananas in the fridge, or they turn black. We have a major fruit fly problem and in my desperate attempt to get rid of them, I stuck all the fruits/veggies in the fridge. Lesson learned. And we still have fruit flies).
It turned out…flat. But, that’s because my pan size was bigger than recommended. It did not effect the taste at all. And in fact it was really quite good. Plus, since it’s flat, I can eat more. The original recipe is from the Post Punk Kitchen, but I did some modifications. Here is the original, with my edits in italics!
1 large very ripe banana (use 2)
1/4 cup unsweetened applesauce (omit)
1/4 cup canola oil (omit)
3/4 cups sugar (use 1/4 c agave)
2 teaspoons vanilla extract
1 cup grated zucchini
1 1/2 cups all-purpose flour (use whole wheat)
1 teaspoon cinnamon
1/4 teaspoon allspice
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup raisins (use dates)
Preheat oven to 350 F. Lightly grease an 8×4 metal bread pan.
In a mixing bowl, mash the banana well, until no large chunks are left. I use an avocado masher for this. Add the applesauce, canola oil, sugar, and vanilla and use a strong fork to mix well. (Since you aren’t using applesauce or oil, this will just be bananas, vanilla, and Mix in the grated zucchini.
Sift in 1 cup of the flour, the cinnamon, allspice, baking soda and salt. Mix to combine. Add the walnuts, raisins and final 1/2 cup of flour, and mix just until no visible flour is left.
Transfer batter to the prepared pan and bake for 50 to 55 minutes. Test for doneness with a toothpick or knife. If it needs more time, turn heat down to 325 F and bake an additional 10 to 15 minutes.
Let cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely. Slice and serve!
I also have a lot if reading to do! One of my favorite bloggers, Angela Liddon, just published a cook book and my mom included it in her package of goodies. I can’t wait to try out some of the recipes and share my results. If you aren’t familiar with her blog, definitely check it out. She also just had a baby, who will undoubtedly be a VB, if not a FVB. Hubs got me the Forks Over Knives cookbook, inspired by our recent viewing of the movie. It looks filled to the brim with deliciousness! He also bought me the newest Ken Follett book, a giant 1,000+ page hard cover that I promptly returned in favor of the Kindle version. I’m now hooked on reading books on the iPad, which actually is way cheaper. So we safe shelf space and money. And lastly I also received Dr. Fuhrman’s book Disease Proof Your Child, which I have been wanting to read for awhile now. Interesting research on the link between how we eat and the diseases that we get. He presents science and researched based reasons for adopting a mostly plant based diet, which is great for those who may not be swayed by other arguments in favor of veganism (animal rights or environmental reasons). Looking forward to sharing what I learn!
With all of the celebrating going on, I was NOT cooking. As promised, hubs made a HUGE and delicious chocolate cake, with chocolate frosting and a peanut butter frosting middle. There is currently a tub each of said frosting a in the fridge, which I must utilize soon, or I will be in danger of eating with a spoon. Hubs does not follow my low sugar philosophy when it comes to cake, meaning approximately 1 lb of confectioner sugar was used, in addition to 1 lb. Earth Balance. Luckily birthdays are only once per year! We worked through the left overs throughout the week and it’s finally gone! Now what to do with the left over frosting…….