April 21, 2012

Banana Bread for the Bun in the Oven

Almost 19 weeks, but still 18 weeks. 
maternity shirts are my friend!
Oh what a week! It's been packed full of nights alone without hubby, of post-Boston-Marathon recaps from him, of cooking a few meals at rapid speeds in order to make it to choir practice only to be asked to stay home and keep my love bug company, of putting together a large retirement slideshow, of late nights and late wake-up times, of longing to get my exercise back on track and not following through, of a few loaves of banana bread, of carob sweet potato cookies, of a little bit of over-eating, of slight headaches, of baby growing.

Whew! And now I'm sitting in the sunshine on Saturday morning, trying not to obsessively plan the day ahead, taking in each minute, each birds' song, each moment of God's presence, and the silence of man. This is what I long for, this is what gives me life. Time spent with Jesus, time spent healing, growing, and learning. This is my desire.

Here's the outstanding, simple, delicious banana bread recipe:
2 cups flour (I used 1 cup whole wheat, 1 cup brown rice flour)
2 cups very ripe, mashed bananas
1/2 cup chopped dates
1/2 cup pecans or walnuts,
2 tbsp flax + 6 tbsp water (egg substitute, can use chia seeds instead)
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
1 tsp cinnamon
1-2 tsp sesame seeds

*Preheat oven to 350*, line a bread loaf pan with parchment paper.
*Whisk together flax and water, let sit for 5 minutes.
*Combine dry ingredients (flours, pecans, baking powder, baking soda, cinnamon).
*Combine wet ingredients in separate bowl with flax gel, banana, and vanilla
*it will be a little tough, but don't over-mix it!
*Sprinkle on sesame seeds. bake for 50 minutes.
*Let cool for about 5 minutes, then remove loaf from pan and transfer to cooling rack. Once completely cooled off, feel free to slice. Or bite right into the side of it!
*Double the recipe if you're human and want a lotta banana bread for snacking!!

It's incredible when still warm, delicious at room temp with some nut butter and banana slices, and mouth-watering when microwaved and enjoyed in small, slow bites. Oh goodness me!
PS: the sesame seeds kinda threw my taste buds off, 'cause their flavor is very strong once toasted, but after almost a full loaf was consumed, I got used to it. :)

we eat:
brown rice, tofu, red cabbage, green bell pepper, Liquid Aminos, red pepper flakes, sesame seeds!
Whole Foods Recipe: kale, salt, lemon juice, olive oil, chili powder.
Pinto Bean Brown Rice Chiliiii with avocado and hubby's salsa.
hubby's green juice: lemon, oranges, apple, ginger, kale, water. I had one sip! And guess what? I tolerated it! Wahooooo! I haven't been able to even smell the blender post-blend with these green juices...since about week 7. It's incredible to taste real good food again. so happy!

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