Healthy(ish) Banana Bread and Subsequent Muffin Attempting

In my pantry today:

  • 1 c whole wheat flour
  • 1 c Bob’s Red Mill 5 grain rolled hot cereal
  • 3/4 cup brown sugar
  • 2 eggs, beaten
  • 2.5 cups mashed overripe bananas
  • 1/2 cup butter
  • 1 tbsp ground flax
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 c crushed pecan halves
  • 1 tbsp cacao powder

nanabread2As in most baking recipes, combine all the dry stuff in one bowl and mix the wet stuff in another after creaming butter and sugar. Add mashed up bananas to the wet stuff, then mix it all together. Well, do this with everything but the cacao powder. That’ll be for the mini-muffins you’ll make with the overbatter.  Bake in a 350° oven for 45-60m (until a butter knife comes out of the middle clean).  The whole grain cereal you’re using includes whole grain red wheat, rye, barley, oats and flaxseed (if you’d read the bag more thoroughly before baking you might not have added that extra flax, but oh(mega) well), and using whole wheat flour instead of all-purpose makes this banana bread feel more like breakfast without dampening the flavor (thank you, butter and sugar!). This bread came out more moist than many loaves I have before tasted, and earns 4 spoons for its combination of nutrients and flavor. What batter didn’t fit in my 7.5×3 loaf pan got mixed with some cacao powder and glopped into a mini-muffin pan. This needed to bake just as long as the loaf, but aren’t nearly as moist — just chewy. They only get 2 spoons, boo!

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