Tuesday, March 27, 2012
Blueberry Oat Banana Bread
The wedding is coming up SO SOON!!
We're talking less than two months now. And I couldn't be more excited to finally call Jon my husband!
Of course, this means that I have less than two months to get everything done, which is a bit intimidating. Now don't get me wrong - we're almost there! But those last few things that remain unfinished are killers. Like...planning the ceremony with my pastor. And doing premarital counseling. And making sure I have someone to do my hair. And seating charts...oh Lord, seating charts...
I also have to get dress alterations done because (feel free to hate me for this next part) I lost too much weight for the wedding gown I ordered! I focused on eating right and toning up for shows and auditions, and in the process I dropped a dress size - woohoo! So when I went to what I hoped would be my final gown fitting, I discovered it needed to be taken in quite a bit. What complicates this even more? The gown is in Virginia...and I'm in Buffalo. So I have to fly back home in April to make sure everything's perfect. An added expense and an added stress, but worth it!
And everything will get done! It will. Eventually.
Two months till the wedding also means that I am down to my last two months to bake with bananas whenever I want, since the future husband is allergic to them. I'm not going to give them up - uh, I kinda live off of them - but I will have to be very careful about when and where I eat and bake with them.
One day, I just wanted banana bread, a craving that was spurred by the three very ripe bananas I had sitting on the counter. I was blog browsing, found this recipe on The Picky Eater, realized that I had every necessary ingredient on hand, got SUPER excited, and made it! After I made the kitchen smell incredible and tortured myself by waiting till the next day to taste it, I was very happy that I gave into my craving!
This banana bread is about as guiltless as banana bread can get. It's loaded with nutty whole wheat flour, hearty rolled oats, and tons of fruit in the form of banana puree and blueberries. It also happens to be delicious. I will recommend that you err on the side of too much mashed banana, though - I think I'd increase the amount I used for the future just for added flavor. But if you're in the mood for banana bread that won't kill your calorie count for the day, bake this one up - you won't be disappointed!
Whole Wheat Blueberry Oat Banana Bread
Source: The Picky Eater
1 cup buttermilk (I used buttermilk powder and water)
2 large eggs
1 cup mashed ripe banana - about 2-3 medium bananas (I say aim for 3)
2/3 cup packed brown sugar
1/3 cup canola oil
2 cups whole wheat flour
1 cup old-fashioned rolled oats
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp baking soda
1-1/2 cups blueberries, fresh or frozen
Preheat the oven to 375˚F with a rack positioned in the middle. Coat a 9x5 loaf pan with cooking spray and lightly flour. Or use Baker's Joy and do it all at once!
Whisk together the buttermilk, eggs, mashed banana, brown sugar, and oil in a large bowl until uniform and smooth. In a separate bowl, combine the flour, oats, baking powder, cinnamon, salt and baking soda. Stir the dry ingredients into the wet ingredients until just combined. Gently fold in the blueberries.
Transfer the batter into the prepared loaf pan, smoothing out the top. Bake for approximately one hour, until browned and a toothpick inserted into the center comes out clean. Transfer pan to a wire rack to cool for 15 minutes, then remove the bread from the pan to the rack to cool the rest of the way. Enjoy!
**And stay tuned - I had fun with this bread that I'll share soon :)