ode to joy
So as you all know, our first week’s theme is BANANAS!! Which in reality is really quite funny because I absolutely detest plain bananas. I think it comes from my childhood. You see, I used to be allergic to bananas, so now I just have bad associations with them. Luckily I grew out of my allergy so I am now able to enjoy things like banana bread, smoothies, and muffins….though banana is still not my favorite flavor. Okay, enough about me, and more about the food!
The idea of banana week kind of came as a mishap. It all started because Libby and I moved into our beautiful apartment here on the East Coast about 3 weeks ago. Since there are 4 of us living here in total, we all decided to do our own grocery shopping, and everyone pitched in some communal foods. Funny enough, all 3 of my other roommates bought bunches of bananas separately (of course I was the only one who did not buy them)! So then we had a plethora of bananas that were bruising and going bad faster than my roommates could eat them. So that’s when Libby and I decided to step in. We kind of coerced Laura into going on this journey with us from the West Coast too. We took all the over-ripe bananas and created this masterpiece, courtesy of one of our most favorite food bloggers, Joy the Baker! Thanks Joy
(sidenote: We have actually met Joy and she is incredible and such an awesome baker! Quite an inspiration.)
Here is the finished version of her Lowfat Oatmeal Banana bread, which she originally adopted from a weight watchers recipe.
Here is a list of the ingredients you will need:
1 1/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/3 tsp cinnamon
3 tsp canola oil
1 large egg, beaten
2 medium egg whites, beaten
3 large bananas, ripe (very ripe in our case)
1 cup uncooked oats
Here is the end product, which we enjoyed for many breakfasts!
Here are all the ingredients you will need!
Preheat your oven to 350 degrees and grease and flour a loaf pan. Then combine all of your dry ingredients in a medium bowl.
In another bowl, mash your lovely bananas (we just used a fork), and add in an entire egg, and your oil. Then add the wet ingredients to the dry ingredients (yes, it will be pretty thick).
Then take a hand mixer and in yet another bowl, beat your egg whites until medium stiff peaks. Next, gradually fold them into your batter.
After that, pour all of your batter into your loaf pan and pop into the oven. Look for the top to be firm to the touch, so bake for 45-50 minutes. Then take it out of the oven and let it cool for five minutes.
We then let it sit out on the counter, out of the loaf pan for 10 minutes.
Then you are ready to eat! Slice your loaf into about 10 pieces and have for it for breakfast or a snack! We put ours in the freezer so that it would save for a longer period of time.
Overall, it was a great way to not waste food! This is a good idea for any college students, because you already have most of the ingredients on hand and you can just whip this recipe out anytime you have bananas getting ripe faster than you can eat. Libby and I also took more of the extra bananas and made cookies with them! Since one of our roommates is a vegetarian, it is a cool idea to replace the eggs in a cookie with bananas! They are just as oily, and are a healthier option. We just went with the traditional chocolate cookie recipe. The cookies came out wonderfully, but I would classify them as “Banana Chocolate Chip Cookies,” since there was a distinct banana flavor to them. They were still scrumptious though!
Okay chefs, get out there and try some banana related food items! Also, let us know if you have any other good ideas. Also, please bear with us as we try and figure out the blog format and how to hide the bulk of these posts. Bon Appetite!
-Amy (photographs and most baking by Libby!)