Tuesday was rainy. I was cooped up inside the house but I got myself busy by baking banana bread. I had about six organic bananas that were almost past their prime so I went ahead and did what I had to do. I didn’t want to just drop them in the garbage bin.
It’s been more than a year since I last baked, and it was nice using my baking utensils once again.
What’s so special about my banana bread? It’s a more healthy option, all organic, no preservatives and I used oat flour, whole wheat flour, very limited amount of agave nectar as sweetener (the bananas sweetness was enough to get it sweet), olive oil, hemp milk and just 1 egg. A cup of chopped walnuts and almond was added as well as cranberries.