I had a bit of a panic moment yesterday. When I came home after running errands with the two kids, I realized that I did not return with everything that I left the house with. No, I didn’t leave a child behind…just my laptop. I am still hoping that it is at one of the places we stopped at, but will not know until later this morning when they open. I’ve been very forgetful and distracted lately…perhaps exhaustion kicking in? Despite the anxiety about losing my computer and feeling like an idiot, I realized that my problem is very trivial compared to the loss and trials that many people are enduring on the East Coast. My prayers are with the families who have lost their loved ones, homes, and who are still without power.
Halloween was a big hit for Malia this year, after she realized that trick or treating involves getting a ton of candy! Not so much for Ryan, who can’t eat candy, and was subjected to being put in an elephant suit way too big for him 🙂 If you are looking for ways to donate your candy, check out Operation Gratitude. They put together care packages for our troops overseas! Your local dentist may also be participating in their Halloween BuyBack Program.
I know I already professed my love for this banana bread, but here’s another for when you’re looking to make something that is really good for you and the kids (if you have any!) This recipe has no added refined sugar. The sweetness comes completely from the bananas and honey. Plus, you get the added bonus of omega 3’s and fiber from the ground flaxseed! This was actually my first time baking with flaxseed, and I was pleasantly surprised…it adds a great nutty flavor and crunch!
It’s really easy to make, especially if you have a helper! I gave her a spoon, and she said, “Mommy, I need a whisk”. I have a little baker on my hands! WHISK together the bananas, milk, oil and honey in one bowl. Then, in another bowl combine the flours, baking powder, flaxseed, cinnamon and salt.
Mix the dry into the wet ingredients and stir just to combine. Pour into a greased loaf pan and sprinkle with ground flaxseed. Bake at 350 F for 40-50 minutes, making sure not to over bake as your bread will not be as moist.
This would also be great as muffins when you need to grab a healthy breakfast or snack, and it won’t give you that sugar crash. Hope you all have a great weekend!
Flax and Honey Banana Bread
Adapted from Whole Foods
3 medium bananas, mashed
2 T canola oil
1/2 cup milk (I used 1%)
¼ cup honey
½ tsp vanilla
1 cup all purpose flour + ½ cup whole wheat flour (or you could do 1 1/2 cups whole wheat pastry flour or white whole wheat flour)
3 T of ground flax, divided
1 T baking powder
1 ½ tsp ground cinnamon
¼ tsp kosher salt
Whisk bananas, oil, milk, honey and vanilla together. Stir together dry ingredients, using 2 T of flaxseed, reserving 1 T to sprinkle over the top. Mix the dry ingredients into the wet and stir just to combine. Pour into a greased 8×4 loaf pan and sprinkle remaining 1 T of flaxseed over the top. Bake at 350 degrees for 40-50 minutes.
How was your Halloween?
Any favorite ways for using ground flaxseed?
A woman saw me buying the flaxseed at the store and said that she sprinkles it on top of her salads, great idea!