...but for some reason I'm not. I just took my last final in my undergrad, but I also found out this week that I was told the wrong info about grad school. Turns out I have to find my own school, when I was told they would find it for me...but I think we were talking about two different things when that happened. Ugh school.
But on a brighter note I made some wonderful banana bread yesterday. I wanted it to be healthy and actually have nutritional value...and lets be honest you can't stick a banana in a loaf of break and call it healthy. So I took this recipe and tweeked it a bit:
- 1 2/3 cups all-purpose flour ***substitute whole wheat flour
- 1 teaspoon baking
soda - 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup plus 2 tablespoons sugar
- 2 eggs
- 1/2 cup oil***substitute olive oil
- 3 1/2 bananas, very ripe, mashed
- 2 tablespoons creme fraiche or sour cream***substitute yogurt
- 1 teaspoon vanilla extract
- 2/3 cup walnuts, toasted and chopped
Directions
Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.
Now due to a cross between my health nut self and lack of ingredients I substituted all purpose flour for whole wheat graham flour, veggie oil for olive oil {yes olive oil, I was out of veggie and had no other choice, I was worried you would be able to taste it but you can't at all...plus its super healthy}, and for the sour cream I substituted fat free vanilla yogurt. Now if I had splenda in my pantry I would have substituted the sugar too.
