Saturdays are made for baking

Looks good, right? Well it is. I love nothing more than on Saturday mornings still dressed in my sweatpants and baggy shirt, to stumble into the kitchen and start baking...well that is after at least 3 cups of coffee. The smell that goes though the house while it's baking is both nostalgic and comforting.

Bake up a few loafs, go ahead and do it. The hubby, kids and whoever might be hanging around in the morning will thank you for doing it.


RECIPE-

Banana Bread
Ingredients:
¼ cup milk of your choice (almond, hemp, cow, goat, soy…)
6 Tbsp. olive oil, butter, ghee, coconut oil
6 Tbsp. maple syrup
1 tsp. pure vanilla extract
2 ¼ cups mashed ripe bananas (approximately 5 medium bananas)
2 cups flour (I used equal parts light + whole spelt)
1 tsp. baking soda
1 tsp. baking powder
½ tsp. sea salt
1 cup chopped nuts + seeds (I used walnuts, pecans, and pumpkin seeds)
¾ cup chopped dark chocolate (1 standard 100 g bar) – optional
Directions:
1. Preheat oven to 350F.
2. Line an 8” x 8” cake pan or loaf pan with baking paper, or lightly oil and dust with flour, shaking out excess.
3. Put the milk, oil, maple syrup, vanilla, and bananas in a blender and blend until smooth.
4. In a large bowl combine dry ingredients. Add banana mixture and combine using as few stroked as possible. Fold in nuts and chocolate.
5. Pour into a cake pan and smooth the top. Bake until a toothpick inserted in the center comes out clean (time varies greatly according to oven – mine takes about an hour, but this recipe suggests only 30 minutes.