Ganda of Eat Drink One Woman recipe, but I never photographed the bread before Blokey ate it all! gah!!
So instead, I present to you what Lefty Cooks does when nervous, especially about the start of a new semester: cooking and baking galore. I am documenting my dinner, which consisted of me throwing EVERYthing left over from the CSA share (turnips, kohlrabi, summer squash, potatoes, cilantro, chinese broccoli) and made it all Indian flavored mess: Bombay potatoes, Indian spiced chinese broccoli with squash, oven roasted (well, burned) kohlrabi and turnips fries, with Indian seasoning, and an interesting, tomato free chana masala (I substituted low fat yogurt for the tomatoes, and it turned into a kind of cheese); plus brown basmati and fake chapati/naans.
This morning, when I found out that Blokey finished off the health bread, I was hungry like a hippo, but tired and desiring more sleep. But the semester deems that I can't wait up at 10 (or 11, or noon) anymore, so I bleary eyed searched for a recipe to modify (make vaguely more healthy). This is adapted from the much abused Betty Crocker book. Luckily, it is relatively cool in Brooklyn and I found 3 really brown bananas and got to work.
Professah of Love's Banana Health Bread
Preheat oven to 350 F
1 stick (1/2 c.) of softened butter (or if you're impatient, cut it into small squares and it will soften faster. Please for the love of all things good, do not microwave. Earth Balance works too)
1/2 c. natural sugar (or any sweetner, i used some honey too)
Beat until well incorporated. Next add 2 eggs, 1 teas of vanilla extract, and 3 mashed up, very squishy bananas.
Continue to mix. Then add 1/2 c of butter milk (or add about 1 Tablespoon of natural vinegar or lemon juice to milk/soymilk)
Add 2 1/2 c. of whole grain flour, 1 teas of salt and baking soda. Mix together until just wet.
Add 1/2 of chopped nuts (I used almonds- for omega 3s)
Add to a 9" greased pan (or muffin tins), bake for 1 hour and 10 minutes (I went 1 hour 15, and it was slightly burnt). In a muffin, i think its about 20 minutes, but it should crack on top.
Because I used whole grain (I used Hodgson Mill's organic whole wheat, but spelt would be yummy too), it was a little drier and crumblier than usual. And I maybe over cooked it a bit. My photog skillz are still rushed, but here is a picture for you: