Well hi there.
I’m having a lovely little Sunday, how ’bout you?
Today started out with a gorgeous 5 mile run around Richmond with my running group, The Pavement Pounders! I am a little new to group training, and not at all used to chatting away while I run, so I opted to rock out to my ipod while I enjoyed the sunshine.
After, a bunch of us met up for brunch at The Republic. I am amazed at how many places around the city offer Sunday brunch, as it wasn’t really a big thing in Michigan. However, this does present a bit of a problem for me because, as much as I want to be social, I tend to feel like puking my guts out if I eat within an hour or two of running. I have no idea why, but nothing more substantial than fruit or a granola bar seems to sit all that well. In the name not being lame, I powered through and split a breakfast pizza with my friend, Jessica. I didn’t eat too much, and it seemed to work out ok. Plus, it was pretty freakin’ tasty!
This afternoon, I couldn’t stay inside on such a gorgeous day, so I ventured out to spend my Groupon at Barnes & Noble, browse through Stein Mart, and pick up a few groceries.
I am super excited to dive into these two loveys:
I have heard great things about both books. When I saw Portia de Rossi on Ellen and Oprah, I knew I needed to read her book. And I can’t wait for the movie version of Water for Elephants, but I have to read the book first! Does anyone else feel like they need to read the book before they see the movie? It’s a thing I have. I think other people have it, too. 🙂
When I got home, I felt like doin’ a little bakin’, so I got to work on a recipe for Vegan Banana Bread that I have been wanting to try. I found it over at The Baking Bird, which incidentally is a darling site and you should visit it as soon as humanly possible!
I am no where near vegan (do I even know what vegan means???), but I do like to eat healthfully and vegan sounds pretty dang healthy if you ask me, so I whipped up my own version of this bread.
My recipe went like this:
Peel a few bananas. When you peel your bananas, do you use the monkey method? I’m not sure it works any better, but I did it anyway!
Mash ’em up.
Add in 1/2 cup of applesauce and 1/2 a cup of brown sugar. I felt very smart using my individual pre-portioned applesauce container to measure my brown sugar, too. One less dirty dish? Score!
Then, the recipe had this cute little detail:
Darling, really. Sift? Um, no. My modest little kitchen has no sifting implements and even if it did, who am I kidding? The likelihood of me ever sifting anything is slim to none. So I dumped it all in.
I know, I know, real bakers who weigh their ingredients on tiny kitchen scales and do things like sifting are totally cringing right now. Sorry real bakers! (It was at this point that I actually remembered to pre-heat the oven, too. I may not understand about sifting, but I get the whole hot oven part).
There was another cute suggestion to use a wooden spoon to mix everything together. Wooden spoons, however, are hand wash only items. I just couldn’t commit. So I used a regular spoon. Will you still be friends with me? OK, good. 🙂
A few walnuts later and into the oven she went. And can I just say this about nuts? I like nuts. One of the perks of living alone is that if I want nuts in my baked goods, I can just add the damn nuts. No asking anyone else’s permission, no making half and half. Nope. I just add the damn nuts. Next time, I might add some damn chocolate chips, too. I’m feeling like such a rebel now!
Baked at 350* for 45 minutes, this bread is totally amazeballs. Yep, I went there. For serious. Make it!
Vegan Banana Bread
3 very ripe medium bananas
1/2 c. applesauce
1/2 c. brown sugar
1 c. all purpose flour
1 c. whole wheat flour
3/4 t. baking soda
1 t. ground cinnamon
1/4 t. ground nutmeg
1/2 t. salt
1/4-1/2 c. chopped walnuts (optional)
Preheat the oven to 350*
Spray a loaf pan with cooking spray.
Mash up bananas in a large mixing bowl. Add applesauce & brown sugar & whisk to incorporate.
Add your flours, baking soda, spices, & salt to the banana mixture & stir everything together gently until just combined being careful not to overmix.
Pour batter into loaf pan & bake for ~45 minutes or until center is set & a toothpick inserted into the center comes out clean.
In theory, you should let this cool. I have a problem not diving into baked good the second they come out of the oven, so do what you need to do. I won’t judge.
I realize that the blogger-y thing to do would have been to take a lovely photo of the finished product. My greedy self just cut right in. So you get this instead:
Oops. Not much of a looker half-eaten & all cut up like this, but tasty to be sure!
The best part is that it clocks in at about 225 calories a slice. Not too shabby. Have you used the Recipe Calculator over on Spark People? Love that thing!
A Q for you . . .
Can you let your baked goods cool before diving in or is your self control a little, um, lacking?