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A Snack for the Road

January 27, 2011

Jonathan and I are visiting New York City this weekend.  We’re visiting friends, family, tattoo shops and The Natural Gourmet Institute for Food and Health.  Perhaps some great adventures are waiting in our near future!  If you are in the area and haven’t heard from us, shout out!  Let’s do lunch, dinner, drinks etc.

I made banana bread and granola bars for our drive north, and seriously doubt either snack will make the full journey.  Hopefully the weather is considerate, otherwise I’ll be wishing I had baked two loaves.

Banana Oat Breakfast Bread
Makes a 9×5 loaf

1 c. Granulated sugar
1/3 c. Canola oil
2 egg replacers (or 2 eggs beaten)
2 tsp vanilla extract
4 medium very ripe bananas, mashed
1 c. Unbleached all-purpose flour
1 c. Whole wheat flour
1/4 c. Whole oats
1 tsp baking soda
1/2 tsp baking powder
1/2 c. Pecans, crushed and divided

1. Preheat oven to . Grease loaf pan.
2. In medium bowl, beat together sugar, oil, egg replacers and vanilla. Mix in bananas.
3. In a large bowl, whisk together flours, oats, baking soda and baking powder. Pour in the banana mixture and blend just until combined. Fold in 1/4 cup pecans.
4. Pour mixture into loaf pan. Top with remaining pecans and bake 50-60 minutes, until golden brown.


2 Comments leave one →
  1. Lisa! permalink
    February 5, 2011 10:37 pm

    I wish I had known you were coming. I miss you!
    Lisa V

    • February 7, 2011 7:41 pm

      I miss you bunches too! The trip was sort of last minute and wasn’t long enough. We’ll be back very, very soon and you’ll be the first I look for!

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