which means that they are gluten free.
Moist and wholesome banana bread with a little Asian accent–black sesame. It makes my day.
Wednesday? Yes. Breakfast today? Yes. No class? 9:30 am. Still enjoy a yummy morning treat? Of course, everyday.
Caramel on the banana slices? No. My dear friend, Eddy, brought me some Manuka honey from Australia. I had no idea what it was but immediately got hooked; it was strong-flavored and thick, well, like caramel.
MMM…ready to go to school now.
banana bread muesli
Makes 1 serving
1/3 cup rolled oats
1/3 cup milk
1/3 cup plain yogurt
cinnamon to taste
1/4 tsp vanilla (optional)
1/2 banana, mashed
1/2 banana, thinly sliced
1 tbsp chopped walnuts, toasted
1 tsp honey
In a large bowl, stir oats, milk, yogurt, cinnamon, and vanilla together until well combined. Cover and refrigerate overnight.
Take the oats mixture out of the refrigerate (you may want to do this ahead to bring it to room temperature). Stir in mashed banana. Top with banana slices, walnuts, and honey and serve. (I added some more cinnamon. Yum!)
Did you go to the library as usual? I knew it!
Let’s face the truth. Your dear mom was already married at this age. I know that you need to study, and I know that you’re enjoying most of your spare time in the kitchen. But life should not be trapped in the library or kitchen, right? Well, I’m sure that these are clear to you smart young lady. You just need time to think about it…
Btw, don’t forget to have some cake. I guess you are going to make your own cake since the store-bought is as evil as a stick of butter to you. Give yourself a sweet (and healthy) treat and wish you a happy birthday!
double chocolate banana snack cake
They must be the ugliest cakes I have ever made. However, you will regret if judging them so. These are so soft and moist but not overly sweet. The banana, my all-time favorite, does all the magic in there.
1/4 cup unsweetened cocoa powder
1/2 cup whole wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 large very ripe banana, mashed
1/2 cup non-fat milk
1/2 tsp vanilla extract
1 tbsp honey (use more if needed)
1 egg, separate
1 oz chocolate, melted and cooled slightly (milk or dark, your pick)
Preheat the oven at 375F. Line 8 regular muffin tins/molds with paper cups.
Beat the egg white util stiff. Set aside.
Whisk the dry ingredients together.
Whisk the wet ingredients and the egg yolk together.
Pour the wet mixture into the dry and stir until completely incorporated. Stir in the melted chocolate and mix well. Gently fold in the egg white.
Divide the batter into prepared muffin cups. Bake in the preheated oven for 20 minutes or until a toothpick inserted comes out clean. Serve warm or at room temperature.