I can't believe Lent is almost upon us. I am looking forward to reflecting on Christ; to experiencing the dark, candle-lit, minor-keyed Pre-Sanctified Liturgies; to practicing a more simple approach to food, including these ideas about gluttony from Alana; and to sinking into much more that has nothing to do with food.
And yet, there is the daily task of feeding the family. I offer the fast-friendly banana bread recipe several of you requested. May God bless Mary L., who introduced this treat to us when she brought by a meal after the birth of Little Builder.
3/4 cup whole wheat flour (I've used plain, and spelt flour too)
1/2 cup rolled oats
1/4 cup brown sugar, unpacked
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup soy milk or rice milk
1/4 cup apple sauce or oil
1/4 tsp vanilla
1/2 cup mashed bananas
sprinkling of mini chocolate chips
1. Preheat oven to 400.
2. Combine flour, oats, sugar, baking powder, baking soda, and salt in a bowl.
3. Mix, in another large bowl, milk, applesauce, vanilla, and bananas.
4. Stir the flour mixture into the banana mixture until just combined.
5. Grease & dust 6 muffin cups and divide the batter among them. Or use an 8inch square casserole dish.
6. Bake for 20-30 minutes.
We like this bread spread with peanut-butter.