Breakfast with Banana Bread
Top o the morning to ya!
I am feeling better in the stomach so a big thank you to all of you kind, talented bloggers out there that wished me well! I really appreciate it! I think it was a combination of the beer, burger and fries on Friday and the wine and cheese saturday plus the fried fish and fries sunday! I think it hit my system harder than the average person because I typically eat much cleaner and those things are usually spread out more instead of day after day!
Breakfast:
Smoothie ( organic milk, vanilla protein, pineapple, cherry, blueberries, banana)
I had a little leftover banana with naturally more and..
Pumpkin Banana Bread! 
I made a “loaf” this morning in a coffee cake pan because I couldn’t find my loaf pan for whatever reason. I needed to make it because all of the bananas I had were ready to go!
Up close:
Hmm, I love the big soft spots of bananas. Here is my usual recipe, based off of Veganomican ( I found a recipe forever ago, I have made it several times on the blog- you can find it under the search for “banana bread”)
Today’s Recipe:
3.5 very ripe bananas, mashed ( If I have more, I add more! )
1/4 cup pumpkin puree ( greek yogurt and applesauce also work well!)
1/8 cup Smart Balance Oil
1/3 cup brown sugar ( I used white, out of brown) ** I prefer this amount because I prefer less sweet, original recipe uses 1/2 cup and molasses as well **
2 cups flour (I used whole wheat pastry flour)
¼ tsp baking soda
¼ tsp baking powder
1 tsp cinnamon
dash of nutmeg
1/2 tsp salt
I just started with the wet ingredients (first three) mixing and mashing then added the sugar. Mix the reaminder of ingredients ( dry) and added those to the wet, which is “The Muffin Mix Method” but I also did a “rapid” method because I just added it all to the same pan I cooked it in. Save on dishes and time!
I baked for about 35 minutes at 325. Some notes: I added extra bananas than the original recipe calls for ( over twice as many) so I didn’t miss the refined sugar one bit. The extra bananas and the pumpkin lend to its moistness and sweetness. It tasted much more like a “breakfast bread” should be versus a dessert loaf kind of bread. The lower refined sugar will also help keep your blood glucose more stable. I really liked the chunky soft bits of banana too!
I just had the last of the mini flying biscuits ( I had frozen it) with some strawberry preserves and green tea. I am testing this as pre-run fuel!
Off to workout!
