This weeks addition of bread to my diet has been a success. I had one piece of bread every morning with an egg and it was perfect. Breaking a yolk with the corner of your toast is something I don't take for granted anymore!
In honor of the bread week, I decided to make some banana bread. I also got hit with a baking craze this week. I realized its been over 3 months since I've baked anything (besides salmon and kale chips of course, but I believe that is called cooking).
I've had my eye on a couple recipes for healthier version of cookies, banana breads and ice creams.
And then I had these to use.. the same color as the cutting board!
I thought this recipe looked like a good choice: Vegan Banana Bread. To be fair, I used milk instead of soy creamer. I actually changed it up some more. Here's the ingredients I used:
This was my first time making 100% whole wheat banana bread, and I was a little nervous when I put it in the oven. It resembled rubber.
Thankfully, it turned out much better than I expected and although I don't think the addition of an egg would harm anyone who isn't vegan, this is probably a recipe I would make again because its so easy.
Plus its easier to eat for breakfast when you know its whole wheat.