Happy Wednesday all you lovely people!
There’s some exciting things happening and lots of planning and figuring things out over here but nothing I can share yet, partly because it’s not ready yet. But I have high hopes for what’s ahead in 2013 and I hope you all join me for the ride!
But since it’s Wednesday, that means it’s time for What I Ate Wednesday and instead of the usual sharing of my eats, I want to share a recipe today. One that is so good and that I’m so proud of, that I don’t want it to lose any of it’s glory. It deserves a post all it’s own.
And if you don’t believe me, just ask my dad how many times I’ve said “I love this! I’m so happy with this recipe!” as I sneak another bite of the delicious bread.
And if you still don’t believe me, what if I tell you that my dad, who isn’t a big fan of banana bread or gingerbread, called this “a great balance of the two flavors.”
Yes, that’s right – banana and gingerbread. And it turned out even more amazing than my mind even thought it may. Don’t wait, make this for your Christmas morning brunch or to eat right.now!
- 2 bananas, mashed
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1 cup almond milk
- 1 TBSP coconut oil
- 1 tsp vanilla
- 2 cups whole wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/2 tsp ginger
Combine all wet ingredients, bananas + sugar in a small bowl. Set aside.
In a separate bowl, mix together all dry ingredients.
Mix together the wet and dry ingredients until incorporated.
Pour into a greased loaf pan and bake at 325* for 60-70 minutes or until a toothpick inserted comes out clean.
What delicious eats have you had this week?