A Better Breakfast

So I'm back on the wards again. Which means showing up at 6:30, which means no time to sit down in the morning with some coffee and toast. I've gone on before about my search for the perfect breakfast, one that is quick and portable, while packing a nutritional and protein-packed punch to get me through the entire morning. This time, I turned to banana bread.

I always have a problem with bananas - it seems I never have them when I want them. Sometimes I buy a bunch, and we don't eat them, and then they get spotted, but before I get around to baking bread they've gone black. And kinda fermented. Or the opposite, I feel like baking banana bread and there are no bananas, and the store only has green and not overripe ones. Then I realized...
YOU CAN FREEZE BANANAS!
Truth be told, they look pretty disgusting after they've been sitting in the freezer, brown juice somehow seeping out of the fruit and freezing on its own in the bag. But trust me, once thawed and incorporated into a batter, you won't be able to tell the difference.
Problem. Solved.

I also used this opportunity to experiment with some healthier grains. Spelt flour seems to be all the rage these days. According to the internet, it's an ancient grain with many nutrients. Ancient foods are always better for you, right? The concensus seems to be that overall it is similar to whole wheat in protein, fat and fiber (maybe a little more fat and fiber, which also makes it more filling), but some people finds its flavor a little closer to white flour. I find it overall to be a little bit nuttier and grittier so wouldn't necessarily use in a cake, but it has a good flavor for this bread.

For added protein and fullness, I threw in some chia seeds, and finally tossed in some blueberries for a little sweetness. Spelt, chia, and blueberries - I feel like a health food store!

First day on the wards, consumed my hearty slice at 7am. Didn't get hungry again til lunchtime. Another breakfast, conquered.

Banana blueberry bread with spelt flour and chia seeds
makes 1 loaf

1/2 c. oil (I used sunflower oil)
1 c. mashed bananas
1/3 c. milk (almond milk or other non-dairy works too)
1 large egg
2-4 tbsp agave nectar or sugar, depending on ripeness of bananas
1 1/2 c. spelt flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup blueberries
2 tbsp chia seeds

1. Combine wet (first 5) ingredients.
2. In a mixing cup, combine flour, baking powder and salt. Pour into wet mixture and stir until just combined.
3. Fold in blueberries and chia seeds.
4. Pour into greased loaf pan and bake at 350 for 40 minutes or until toothpick inserted comes out with a few crumbs but not gooey.

Tastes good as is, leftover the next day, or toasted and served with butter. Store in refrigerator so berries don't spoil.

Bananarama

I have been making these muffins since college. While they are not my magnum opus of muffins (that post is yet to come) they are simple crowd-pleasers and can be whipped up in a snap. There’s plenty of room to play with ingredients should you be in the market for a more wholesome, filling muffin (suggestions posted along the way) or make as is for a wonderful breakfast indulgence or even dessert.

Chocolate Chip Banana Muffins

2-3 large ripe bananas, the more spots the better
2 T sugar, or to taste (if your bananas are ripe enough you’ll hardly need sugar at all. I am usually satisfied with a few teaspoons. Adding chocolate chips also helps me get away with a less sweet batter)
1 egg
1/2 c. oil (oil makes a crispier muffin, but yogurt can be used instead for a fat-free but slightly chewier muffin – just don’t use Greek yogurt as it makes the muffins kind of sour.)
1 t. vanilla extract (optional)
1 1/2 c. flour (I used whole wheat here, slightly nuttier taste but contributes to that wholesome breakfast goal)
1 1/2 t. baking soda
1/4 t. salt
3/4 c. chocolate chips (optional) – or walnuts, or whatever you fancy in a banana muffin

1. Mash bananas with a fork.




2. Combine the rest of the wet ingredients (egg, oil/yogurt, vanilla) and sugar.

3. Combine flour, baking soda and salt. I find recipes always say to use a separate bowl but all you really need is a big enough measuring cup : )  

4. Fold flour mixture into wet ingredients.


5. Add chocolate chips.


6. Pour into greased muffin pan. Fill about 3/4 full, or more for bigger muffin tops.



7. Bake at 350 for 15-20 minutes, until edges are golden-brown and tops spring back when lightly pressed.
7.