Bananas

What’s Crackin? I was making breakfast this morning and decided to kick it off with some Chobani Blueberry Yogurt as an appetizer. I spotted some very ripe bananas hanging on my banana tree and thought of slicing it up with the yogurt. The bananas were too ripe. So I knew today was the day to make some banana almond bread because I don’t make banana bread when I want too I make banana bread when the banana’s are ready. This is my cooking pattern, which is great. Takes all the pressure off.

I don’t use walnuts in this banana bread recipe but almonds because I’m out of walnuts. Egg Cracker is very handy so I don’t have to worry about the egg chips. Plugging my product Egg Cracker. 🙂 The other thing I like to add to the recipe is one scoop of NOW Pea Protein powder. Have to be nutritious with food, my body appreciates the effort. The other ingredient I was out of was  agave so I used brown sugar. For every 1 cup of brown sugar substitute 2/3 cup agave.

Ingredients

Preheat oven to 350 degrees. Cooking time will be 60 minutes. Wash your hands before starting.

• 1/2 – cup of butter – or I used Smart Balance with Omega 3
• 1 – cup of Sugar – I used Brown sugar – If your using Agave use 2/3 cup
• 2 – Eggs – Humane Animal Farm Care Eggs
• 1 – teaspoon of Vanilla
• 1 and 1/2 – cups of flour – I used King Arthur Organic Unbleached Flour
• 1 – teaspoon of Baking soda
• 1/2 – teaspoon of sea salt
• 1/2 – cup of sour cream
• 1/2 – cup of almonds
• 2 – very very very ripe bananas – mash those bananas up with a fork.

Put everything in a bowl like in the picture above.

Mash it with your hands is best and don’t tell anyone. Or use a spoon. Lastly if you have too use a mixer, they work great.

Pour contents in a 9 x 5 pan. I didn’t have one available so I used the trusty ole Iron Skillet. Boohyah! Don’t mess with the Iron Skillet Dude.

So it’s been over an hour.

And the Iron skillet cooked the bottom a bit more than I liked. I will probably cook it for 55 min next time in the iron skillet and double the ingredients because it came out a little thin. Banana Almond Bread has to be tall and not looking like a pancake. Work in progress. 🙂