This weekend has been interesting to say the least. Worked for one of my chefs on Saturday. Let me just say, 96 degrees, at an airport hanger and motorcyclists. I am sure you get the picture. All in all it was a good experience though.
Sundays I always devote to errands and of course cooking. Who would have ever thought? I am always running around to five different stores to gather all the ingredients and supplies I need. I can never settle for one place. Never ever. Trader Joes and Target always have my heart though 🙂 Oh and I just happened to purchase just a bit of coffee and cream as well…
Now to the good stuff. Bananas, I literally have one everyday with peanut butter. I decided I needed to switch up my style a little bit and encorporate them some other way. I figured I love banana bread so why not find a healthier version. This is the “clean eating” version. Also I make them dairy free, lactose doesn’t really work well with me these days. This recipe is so versaitle and can be switched up to accomadate your appetite. I make them in mini muffin pans for easier snacking but there is nothing wrong with regular size pans as well.
Also you should know that this recipe is not a blender’s best friend. A burning scent leading to a broken blender is never good, trust me. Therefore you need to make sure you add the wet ingredients first, mix it up and add dry ingredients. You will need to stop and stir very often due to the thickness of the mixture.
2 1/2 cups Oats
1 single serving Yogurt
3/4 cup Honey
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
Oven to 400 degrees.
Add all in a blender until smooth.
Portion into baking pans and bake until golden and puffy. About 10 mins for mini pans.
Happy Cooking 🙂