While I'd love to tell you I'm one of those super human wives that gets up every morning to make her hubby breakfast, it's simply not true, especially when he leaves as early as 5:30am! I have, however, come up with a happy medium, baking. Every week I bake a breakfast bread/muffin that he can munch while on his way to work. There is never a shortage of flour in my kitchen, though somehow I am out of brown sugar (how I let this happen I have no idea), so I just poke around with what I have in stock and hope that what I pull from the oven tastes as good as it smells.
Today, I was not disappointed.
What started out as a boring quest to make plain old banana bread took a sudden turn towards brilliant when I remembered the half can of pumpkin begging for attention in the back of my cooler (don't worry, it hadn't been there very long).
Easy, fast, super moist, and uber yummy. Your tummy will thank you.
Whole Wheat Banana Oat Pumpkin Walnut Bread
Preheat oven to 350 and grease 1 muffin pan and 1 small loaf pan
2 Over ripe bananas
1/2 C Vegetable oil
3 Eggs - beaten
1 Tsp Vanilla
1/2 C Pumpkin
Beat together until smooth then add
1/2 Tsp Salt
1C Quick oats
1C Whole wheat flour
1C Sugar
1/2 Tsp Baking soda
1/2 Tsp Baking powder
1 Tsp Cinnamon
1C Chopped walnuts
Bake for 30 minutes or until toothpick inserted into center comes out clean
Let cool in pan for 5 minutes then remove from pan and let finish cooling on wire rack.
Enjoy!
Of course, if you really want to make them right, you'll light your favorite candle, blast some Florence and the Machine, and dance around your kitchen with your 8 month old son while they bake... or maybe that's just for me ;)
