Wednesday, January 25, 2012

Banana Brownies

It all started with a little banana. I don't really eat bananas much, especially since I went to India and ate real bananas. They just don't taste good here. Plus, there's a lot I don't agree with in the banana industry. But somehow, one day a couple weeks ago I decided it would be a good idea to take one from the dining hall. After all, smoothies taste so much better with bananas. But, alas, this poor little banana got forgotten on my counter. So tonight, I decided to do something about that. Naturally, my mind went straight to banana bread, but I don't have a bread pan (still - how have I survived??).  So of course I went straight to brownies. They were good, and completely satisfied my chocolate cravings, but definitely tasted "healthy." Here's the recipe I (very) loosely based mine off of, if you want actual brownies instead of brownies you can pretend are good for you.

and here's mine:

Banana Brownies

  • 1/4 cup vegetable oil (or butter, softened)
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • 1 banana, mashed
  • ~1/4 cup pumpkin puree (depending on how big the banana is)
  • 1/2 cup flour
  • 1/2 cup whole wheat flour
  • 1/4 cup cocoa
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup chocolate chips (I added unsweetened coconut instead since I ate the last of my chocolate chips plain earlier today - oops)
  • I also added a couple scoops of this chocolate flavored green 'superfood' powder I have, since I don't really like it on its own.

Preheat oven to 350 degrees

Combine flours, cocoa, baking soda, and salt.

Beat oil and sugar. Add mashed banana, pumpkin, and vanilla. Beat until combined.

Add flour mixture and mix until combined. Stir in chocolate chips, or whatever add-ins you desire.  My badder was a little dry, so I added a few tablespoons of vanilla soymilk.

Press into a lightly greased 8x8 baking pan.  It probably won't fill the whole pan, but it stays together so just spread it about 1 1/2 inches thick. A bread pan would also be about the right size (but then you might as well just make banana bread).

Bake for about 12 minutes, or until a toothpick comes out semi-clean. Cool before cutting into 8 pieces. Enjoy!

Monday, January 16, 2012

Molasses Oatmeal Bread

I've conveniently forgotten about this blog for a long time!
At my school, everyone has to be on a meal plan for 3 years. But since I'm a senior, I'm off the meal plan. So hopefully, that means I 'll have more recipes to share on this blog!

Classes don't actually start until tomorrow, but I've been back for a week.  A couple days ago, I was pretty bored so instead of working on job applications (don't remind me...) I decided to make some bread. My mom used to make this at home sometimes, and it's one of my favorites! I actually don't have a bread pan, so I just formed it in an oval before letting it rise the second time.

Molasses Oatmeal Bread

2 pkgs dry yeast
1/2 c. warm water
2 c. rolled oats
2T shortening
2 c. boiling water
1/4 c. molasses
4 t. salt
5 1/2-6 c. flour

Dissolve yeast in 1/2 c. warm water, set aside.  In a large bowl place oats & shortening and pour in boiling water;stir.  When lukewarm, stir in dissolved yeast and molasses.  Stir in enough flour to make dough firm.  Knead on a floured surface 5-8 minutes.  Place in greased bowl turning to grease top.  Cover, let rise about 1 hour.

Punch down dough, divide into 2 parts. Shape into rectangles.  Place in greased 9x5 bread pans, cover.  Let rise in warm place about 1 hour.  Optional: brush tops with one eggwhite that has been mixed with 1 t. water.  Sprinkle with 2 T oats. Bake at 400 F for 35-40 minutes until golden brown.  Remove from pans and cool.

It's really good with honey! But I also broiled some chipotle cheddar cheese on top of a slice, and that was good too. Enjoy!