These pancakes really hit the mark on the tasty factor, plus they are high in fiber for sure! I don’t think they are really high in protein and I know they aren’t low fat, but they aren’t too bad for you.

I can’t eat wheat germ or a lot of nuts or seeds, I seem to have a skin “allergy” that makes me break out if I have any of those. But from what I can tell, I seem to have with no problem is oats. So now everything I eat has oats in it. I especially love the granola in the mornings but I’ve been getting a little burned out by it.

So now I have pancakes! The oats give them a slightly nutty flavor, plus the light taste of cinnamon and brown sugar makes it extra tasty. I don’t put butter or syrup but that’s just personal preference with my low tolerance for sugar, since the husband uses syrup.

I’ve made these pancakes twice, and you really need to watch the consistency of your batter. Because there are oats in the batter it can get really thick if it sits too long, so don’t make double batches unless you have multiple pans for cooking them.

Granted, it’s a very thick batter but make sure to thin down the batter slightly with more milk or buttermilk as needed to still keep it workable and the same texture as it was when it was first mixed. If it gets too thick they get harder to cook and don’t spread as much, resulting in a doughy texture inside with an almost over cooked outside.

I made a few batches over the weekend and put them in the freezer so I can have them all week along with my yogurt. I just put them in the toaster and let them heat up while I get the yogurt. Very tasty, easy, and no dishes!

Cinnamon Oat Pancakes
Makes roughly 12 pancakes, depending on size.

• 2 cups all purpose flour
• 1/4 cup packed brown sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 cups old fashioned oats
• 1 cup milk
• 1 cup buttermilk
• 2 large eggs
• 1/4 vegetable oil

1. Preheat a griddle over medium heat.
2. Mix together the flour, oats, sugar, baking powder, salt and cinnamon in a large bowl.
3. In another bowl, whisk together the milk, buttermilk, eggs and oil.
4. Whisk the wet ingredients into the dry ingredients until well mixed.
5. Lightly oil (or non stick spray) the griddle and pour batter onto the pan in 1/4 cup batches.
6. Cook the pancakes slowly, lower the heat if needed, so the batter is almost dry before flipping.
7. If freezing, let the pancakes cool on a wire rack until completely cold. Freeze in a zip-top bag for up to a month. I reheat them in the toaster as needed.

I like trying to make something that I have never ever tried. Most of the time I try to make something because its something my DH loves, but then its sometimes where I think “Mmmmm… this could be good…” and do it anyways.

A little bit of soul cooking, a little bit of curiosity, and a whole lot of making a mess. Examples of this include Mac and Cheese, Banana Pancakes, and Sour Cream Chicken Enchiladas. Most of the time there isn’t much of a recipe, just going for it. Mac and Cheese had one mostly because I had never made a white sauce before. It was only loosely followed…

So I decided to do something strange, and stuff my french toast. I never had it before, but I was craving it.

I’m not normally the biggest fan of breakfast. I tend to like savory mornings where most of the morning foods I see seem to be sweet based. Normally I can’t handle that much sugar in the morning, so this was a strange craving to have.

The weather finally cooled down enough over the weekend that I was able to finally bake some more of my favorite bread. I’ve missed using my oven. It was like a part of me was missing.

That made me feel just a bit pathetic.

I used my handy dandy bread slicer to cut double thick slices. I figured that you can use two regular slices of bread to do the same function as one of the large ones. I just couldn’t get my mind around doing that and calling it “stuffed”. I needed a pocket to fill with cream cheese to make it feel… “authentic”.

It was a little difficult to make sure that I put the pocket in correctly, since my hands tend to be crooked when I slice, but you could see the knife going through the bread and feel it with your hands, so it wasn’t too hard.

Now there’s a pocket, what to do with it? Fill it with cream cheese! I decided to go the route of a sweetened cream cheese. I whipped up some room temperature cream cheese, vanilla and just a little sugar in my mixer and filled a pastry bag with it.

Do you need a pastry bag and fun shaped tip? Not really, a knife would have worked just as well, but I also just wanted to play with my pastry bags.

Make sure the cream cheese is room temperature, it makes it much easier to fill the bread.

Make sure to keep it as even as possible when putting it in. There were a few that had a whole bunch in the middle and it made it a little goopy when trying to eat it. Tasty but goopy.

I thought that we would each like to have two pieces for breakfast. I mean, we would have a platter of french toast at a resturant and it would have 2 big pieces on the plate which would disappear quickly. I didn’t take into account how filling these would be.

Now just cook as you would normally to make french toast. I cooked them a little longer on a little lower heat (just barley over medium) to make sure that all the egg that soaked into these huge pieces got cooked.

Good lord that’s a whole lot of food.

We then topped them with a little powdered sugar and fresh berries. I thought it needed something else and whipped up some fresh whipped cream to top it with, which was great! Next time I would make a berry sauce to go on top instead of just fresh berries. It needed a little sauce of some sort. Something slightly tart to go with the sweet cream cheese.

We each could only handle eating one of these, it was just too much food. One slice each should be sufficient.

Stuffed French Toast
Serves 4

• 4 thick bread slices or 8 regular bread slices
• 1/3 cup cream cheese
• 1 tablespoon sugar
• 1/2 teaspoon vanilla extract
• 3 eggs
• 1/4 cup milk
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

1. Beat to combine the cream cheese, sugar and vanilla until light in color and fluffy.
2. If using thick slices of bread, slice a pocket in the side of the bread, going almost but not all the way through the other side of the bread.
3. Spread the cream cheese mixture evenly through the bread pockets. If using regular bread slices, spread the mixture evenly over half of the bread slices and top with the plain pieces.
4. In a wide dish, mix together the eggs, milk, cinnamon and nutmeg. Beat until all the mixture is incorporated and smooth.
5. Dip each serving of bread into the egg mixture on both sides quickly, then cook in a pan that is preheated to a little more than medium heat.
6. When the bottoms are golden brown, flip and continue cooking the other side.
7. Serve warm, topped with your favorite topping.

Technically I can eat it, I do have teeth and all, but I can’t eat it because of the sugar content. I don’t have any medical reason for being sensitive to sugar (I just have a physical to make sure) but the only thing we can think of is because I gave up drinking soda over a year ago my taste buds and body are now used to having less sweetness and when I do have sweet its real sugar.

If you cut out as much fake sugar you can, your body will much love it. Plus you then can actually realize what your body is going through when you eat real sugar, and you tend to eat less of it also.

So of course in my neurotic foodie tendencies I decided to make my own.

Not only is making my own cereal/granola much easier than I thought, I’m also excited that I’m making it exactly how I need it to be. Less sugar, lots of cinnamon, and no nuts! Most granola’s or healthy cereals out there include nuts. I get it, nuts are healthy, but not healthy to those who can’t eat them.

Its really quite simple. You have the water to soak into the oats to make them soft and able to absorb any flavorings you add, melted and cooled butter to help brown it, honey for some sweetness, and then the flavorings. I like to use a lot of cinnamon, a little nutmeg and a bit of vanilla.

I like to add all my wet ingredients together first so that its easier to get everything evenly distributed later. Normally I add my water and vanilla later after I mix in the butter and honey, but I’m lazy and I really haven’t seen too much of a difference in how it turned out.

Add all the wet ingredients to your dry, old fashioned oats, and mix well.

Mix really well. And quickly. If you let your oats just sit with all the stuff you just poured on them it’ll just turn into a big pile of mush. Then you get clumpies when you bake it, you don’t want clumpies!

Keep in mind you’ll need a big pan to do this in. It does take 5 cups of oats, and that’s a LOT of oats. Make sure to spread them nice and even. You want them to cook as evenly as possible.

Now comes the fun part. Cook it for over an hour. But every 10 minutes you need to take it out and stir it around to make sure it gets evenly cooked everywhere. And to make sure to get all the clumpies out.

That is a clumpie. Even if you mix the oats really fast in the beginning, you probably will get some clumpies. In the first few rounds of baking make sure to try and find all the clumpies and get rid of them.

Kill them. Kill them dead. Just take your heat resistant spatula or wooden spoon and gently bonk them around until they un-clump. Just mix it back up and stick it back in the oven.

The last time I think I’m going to stick it back in the oven for another round of baking, I tend to drizzle another 1-2 tablespoons of honey over the top of it, give it a little shine and a little extra sweetness.

You can tell when the granola is done when it is hot but still crispy in your fingers, I tend to test for done-ness by dropping a few pieces onto a plate. If you hear it hit the plate with a little “ding” then its done. You’ll know. It just sounds crisp.

When its done baking, turn off the oven and stick the granola back in the oven and just let it hang out. This will help ensure that the oats are completely dried out. Plus its a place to stick the granola while it’s still cooling. Just remember that its in there in a few hours and put it in an air tight container.

I do have to warn you. This stuff is crunchy. Not like normal run of the mill granola crunchy where there are nuts and other fun things in it. By itself it is darn crunchy and filling. I generally only have 1/4 cup at a time because while it tastes good, it can really make your jaw tired. Really tired.

Because its a very mild cereal, I love to add dried cranberries and tart apple chips. Just a little. what can beat the taste of a cinnamon, cranberry apple cereal? Not any of those over sugared store bought ones.

Cinnamon Granola
Makes 5 cups

• 5 cups old fashioned rolled oats
• 1/2 cup honey
• 1/4 cup margarine or butter
• 1 1/2 tablespoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon vanilla
• 1/2 cup cold water
• 2 tablespoons honey (optional)

1. Preheat oven to 325ºF.
2. In a large mixing bowl, add the rolled oats.
3. Combine honey, butter, nutmeg, vanilla, and cinnamon and mix well. Add the cold water and vanilla.
4. Add wet ingredients to oats, stirring gently but quickly until well mixed.
5. Pour mixture into a 15”x8” baking sheet. Bake for 40 minutes, stirring every 10 minutes. Cook the granola until it turns crispy. Granola should be a definite golden brown and crisp.
6. During the baking process drizzle the remaining honey lightly over the top of the granola in a few doses.
7. Turn oven off, leave the oven door ajar, and allow the granola to cool in the oven. When it is room temperature, transfer it to a covered container.

Especially when I suddenly bust out things like home made cinnamon rolls randomly.

He’s slowly getting used to the fact that I’ve started learning how to cook. He still won’t take bites of things when I walk up to him with a spoon and say “eat this”. That freaks him out.

But waking up to fresh cinnamon rolls doesn’t scare him… At least not that I know.

Plus I already have the perfect dough for this project.

This lovely dough was left over from the wonderful Sweet White Bread monster dough. Remember that stuff? Yeah, it rocks my socks off.

Anyways. Take your lovely dough. Knead it lightly. Tell it you love it.

Then roll it out. I rolled it as thin as I could without tearing it. I think it was somewhere between 1/8″-1/4″ thick. Try to make it as rectangular as possible, it makes it easier to cut off the ends later if its mostly even.

You also have to make the filling. I used a little bit of super soft butter, sugar and cinnamon. My butter is unsalted so I added just a pinch of salt to it. Just because I could.

Spread the filling all over the rolled dough. Its a little hard to make sure its completely even, but get it as close as possible. Also, leave one long edge of the dough uncovered. You need one of the long ends to pinch over at the end to help seal your log so it doesn’t come undone while rising or baking.

And now we get to roll the dough. I had issues with this part since I was afraid to make the inside too thick without enough filling. I think I was just being obsessive. Its just cinnamon rolls for crying out loud, not brain surgery. I make things more difficult than they are.

After its all rolled up, make sure to pinch the uncovered side to the rest of the long, seal it closed.

Using the back of a knife, start dividing the dough to make your cutting guides. Its easier that way, plus you only get one chance to cut the dough and you want them to be pretty even. I made mine into 8 rolls, but you could easily make them into 12. They were huge.

Its also easier to use a serrated knife to cut them. Make one pull through with the knife and cut half way down, then one more pull through to cut the rest of the way.

And make sure to cut your ends off too. Or else they just look funny.

Aren’t they pretty? So nice and swirled. Now we just have to let them rise and become what they were meant to.

While I let them rise, I made some Cream Cheese frosting. I had made butter cream frosting before and figured it would be similar, since just cream cheese and sugar really didn’t sound appetizing, I added butter!

Because butter makes everything better.

Cream cheese and butter, with a little vanilla extract and a whole lot of powdered sugar. I think somewhere around 2 cups. After everything was mostly incorporated, I just let my whisk attachment go wild and put it on high for a few minutes. It turned from a slightly yellow (from the vanilla) color to a nice whiter color. Pretty.

Now go put it in the fridge and stop sticking your finger in it.

Now that the rolls have risen its time to put them in the oven. They get a pretty good rise, which is not surprising because of the dough I used. Its awesome dough. But then again thats what happens when you use lots of yeast.

After baking, they just have to be the most glorious cinnamon rolls I have ever tasted. Not nearly as sickly sweet as Cinnabon, and fresh from the oven.

Did I mention that this whole recipe I just winged? It was one of those “soul cooking” endeavors. A little of this, a little of that, add more butter. Sometimes those just happen and its so wonderful that it turned out delicious.

Cinnamon Rolls
Makes 8-12 rolls

• Dough: See Sweet White Bread recipe. Use 1/3 of the dough for this recipe.

Cinnamon Filling:

• 1 cups brown sugar
• 1/4 cup butter, softened
• 2-1/2 tablespoons cinnamon

Cream Cheese Frosting:

• 1/3 cup cream cheese, softened
• 1/4 cup butter, softened
• 1-1/2 to 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

1. Take the dough and roll it into a large rectangle, roughly 1/8 inch thick, 16” x 20” wide.
2. Stir together all ingredients for the cinnamon filling, until the butter is fully incorporated and mixed in.
3. Spread the cinnamon filling over the dough evenly, leaving 1” along one long side bare. Start rolling the dough along the long cinnamon covered edge and end on the uncovered side of dough, pinching down the seam to make sure it seals.
4. With a serrated knife, cut off the ends of the roll then cut into 12 equal sized portions. Let rise in a greased 9” x 12” pan for 40 minutes.
5. Bake at 350ºF for 15-20 minutes or until golden brown. Top with cream cheese frosting.

Cream Cheese Frosting

1. Whip together the cream cheese and butter until completely incorporated. Add the vanilla and salt.
2. Slowly whip in the powdered sugar 1/4 cup at a time until all is incorporated.
3. Turn the mixer on high and whip for 1-2 minutes, until the mixture has lightened in color, scraping down the bowl often.
4. Refrigerate until used.

I haven’t quite got there, but I’ve gotten pretty darn close to it. I’ve made pancakes with banana, milk, everything but the actual ingredient that I SHOULD have used.

Buttermilk.

The pancakes I’ve made in the past have been edible, but generally came from a box and tasted like it came from a box. The one time I did make them from scratch was during a “pancake-off” with a friend, who could make the better pancake. My texture was better but the taste was lacking.

This time the batter was great. Thick and slightly lumpy, it puffed up and got nice and thick. I think around 1/3 of a cup is a great size for pancakes and makes for easy flipping.

I now know I am just that much closer to the perfect pancake. All it took was some wonderful buttermilk. I had never used it before and still have half a container in the fridge, yet I don’t know what to do with it.

All I know is I love pancakes. Especially day old pancakes.

Yes, I’m weird and I love it.

Buttermilk Pancakes
Serves 4

• 2 eggs
• 1/2 cup milk
• 2 tablespoons butter, melted
• 2 cups buttermilk
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• Pinch salt (optional)
• 2 tablespoons sugar

1. In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended.
2. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface, approximately 1 minute. Flip with a spatula, and cook until browned on the other side until browned, approximately 2 minutes.
3. Continue with remaining batter.

Work has really been evil for me lately. My schedule got knocked around majorly, I now have to be at work at 5:00am. Because of my commute I have to leave at 4:20am. I have to wake up by 3:10am to go shower.

Yeah, its early and yeah it sucks. Hopefully it’ll only be temporary.

It feels as though my soul has taken a little beating lately with the stress of a new work schedule and the stress of getting up so flipping early. It almost feels as though my soul needs a hug. Or maybe a band-aid and a bubble bath. Either way I know there is one thing to feed my soul.

Baking.

I wanted to cook. I needed to bake. My soul just needed that quiet mind time where nothing exists except me and my ingredients. Something beautiful born from something so simple, and made with the intent to feed the soul.

I wanted something slightly sweet, tart, and oh so yummy. I saw this recipe on another site and saved it a while ago. I love going through old recipes on the hard drive. Its a simple coffee cake brightened with the slight taste of lemon, topped with a layer of fruit (I picked raspberries) and cream cheese.

This cake turned out ooey-gooey and delicious. The cream cheese and berries really worried me when I was scooping it into the pan. The cream cheese seemed really too runny and it didn’t seem as though there was enough fruit. I’m glad that I didn’t add more berries to the recipe like I originally thought since it would be too tart, and the cream cheese actually made a great gooey mess on the top that tastes delicious!

I also used a much bigger pan than 9″ the original recipe calls for. I think its actually around 13″, so it’s not quite as tall as it could be, but I think its perfect!

My soul feels a little better

Raspberry Coffee Cake

• 1 cup frozen raspberries
• 1/4 cup apple juice
• 1 teaspoon cornstarch
• 2 cups all-purpose flour
• 1 cup granulated sugar (divided)
• 1/2 cup cold butter, cut into chunks
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon grated lemon peel
• 3/4 cup plain low-fat yogurt
• 1 teaspoon vanilla
• 2 large eggs
• 8 ounces cream cheese, at room temperature
• 1 teaspoon lemon juice

1. Preheat oven to 350F.
2. In a small pan over medium heat, bring raspberries and apple juice to a boil. Lower heat and simmer, stirring occasionally, until berries thaw and start to break up. In a small bowl, mix up the cornstarch and 2 teaspoons water. Add to the berry mixture and stir until it thickens, about a minute. Set aside to cool.
3. In a separate bowl, mix flour and 3/4 cup of the sugar. Cut butter in with a pastry blender until the mixture looks crumbly. Reserve ½ cup of the flour mixture and set aside for the topping. In the remaining mixture, stir in baking powder, baking soda, salt, and lemon peel.
4. In a bowl, mix yogurt, vanilla, and 1 egg until blended; stir into flour mixture and mix well. Spread batter into a buttered and floured 13-inch round spring form pan.
   Mix the cream cheese, the rest of the sugar (1/4 cup), one egg, and lemon juice until almost smooth. Spread over the batter in the pan, leaving about a half an inch border bare. Gently spread blueberry mixture over cream cheese mixture, leaving some of the cheese visible. Sprinkle reserved flour mixture over the cake evenly, concentrating around the edges as well.
5. Bake until the center of the cake barely jiggles when pan is gently shaken and the top of the cake is golden brown, 30 to 40 minutes. Let cool on a rack for 15 minutes, then remove pan rim.
6. Serve warm or room temperature.

I don’t know why exactly, but I suddenly got the idea to make pancakes. Not just any pancakes, but banana pancakes! I’ve never had or made banana pancakes but it seemed like a great way to have a sweet pancake without adding a whole lot of sugar to them. The natural sugars from the bananas really come out when you cook them, and you really don’t need syrup.

So off I went into the internet and came upon a very simple recipe for banana pancakes on All Recipes. Lovely. I also had JUST enough flour to make one batch of the pancakes.

I have to say they taste pretty darn good. The texture is SO different from regular pancake. Because of the banana bits it’s rather gooey on the inside, which is not really a bad thing texture wise. I also now have pancakes in the fridge to warm up for breakfast tomorrow!

I want to make them again, but possibly use half whole wheat flour instead of only all-purpose flour. I think that will give them a nice and nutty flavor along with the sweet banana. Not to mention it will give it some extra fiber. I also am thinking of using applesauce instead of the vegetable oil, more fiber and less fat.

This could be one of my favorite sweet breakfasts, paired with some fresh strawberries and powdered sugar.

Banana Pancakes
Makes 10 pancakes

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 cup milk
• 2 tablespoons vegetable oil
• 2 ripe bananas, mashed
• 1 teaspoon vanilla extract

Directions:

1. Combine dry ingredients. In a separate bowl, mix together wet ingredients.
2. Stir dry mixture into wet mixture; batter will be slightly lumpy.
3. Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter into the pan for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Now that I am finally feeling better from this evil-death-flu that has been going around the nation, even though it only took a whole month out of my life, I finally have the bug to start cooking again.

I always know when I’m feeling better when I start wanting to cook again. So I bit the bullet and decided to do it.

I made the baked donuts I’ve been wanting to make. It’s basically the same recipe that is used for making the yeast donuts, but instead I baked them.

I didn’t have any frosting handy so I dipped them in butter and then in cinnamon sugar. My husband already has deemed that he likes them, but would rather have a frosting or a glaze on them.

The recipe makes quite a few, almost 2 dozen donuts, not to mention all of the donut holes that I made as well.

I do have to say that the next time I make them I’d rather have them ALL be the donut holes. The perfect bite sized snack. I also can imagine myself making these and having a donut party, letting everyone dress their own donuts. I think that would be a blast!

There is a difference texturally between the baked donuts and the fried ones. The baked version is a little heavier than the traditional ones, but still quite yummy. They also took forever to rise, I kept thinking that I didn’t do them right or something happened with the yeast, but as soon as they got put in the oven they really blew up!

Ok, on to the recipe:

Baked Donuts
Makes 2 dozen donuts or hundreds of donut holes.

• 3 teaspoons instant active dry yeast
• 1/4 cup warm water (110 degrees F.)
• 2/3 cup granulated sugar (divided)
• 1 cup warm milk (110 degrees F.)
• 2 tablespoons butter, melted
• 2 eggs, room temperature and beaten
• 5 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg

Directions:

1. Mix the warm water, yeast and 1 teaspoon sugar in a bowl and let sit for 10 minutes.
2. In a bowl, mix together all remaining ingredients until a soft dough forms. Turn dough onto a lightly floured surface and knead until the dough becomes elastic and soft – about 10 minutes. Form into a tight ball and place in a lightly oiled bowl, turning to coat. Cover with plastic or a damp tea towel and let rest for 20 minutes. (Or add all ingredients to a 2lb bread machine and put on the dough cycle.)
3. Pull out dough and roll out to roughly 1/3″ thick. Using a floured donut cutter (or one 3″ cutter and one 1″ cutter for the center) and cut out donuts. Place cut donuts on parchment lined cookie sheets.
4. Let donuts rise, covered in plastic, for roughly 45-60 minutes or until doubled in size. Don’t worry if yours don’t rise after an hour, cook as normal.
5. Bake in a preheated 375F oven for 7-8 minutes, or until the BOTTOMS are just golden brown. Remove from oven and let sit for 1-2 minutes (or until just warm)
6. Top with frosting or dip in melted butter then cinnamon sugar.

The husband loves pretty much anything sweet or covered in chocolate, so in the mode of trying to help our waist lines while still enjoying what we’re eating, I found a great recipe for one of his favorites. Banana bread.

One of the things that really stick out to me in this recipe is that it uses apple sauce to keep it moist and not a whole lot of butter. I changed the recipe around a bit from the original, mainly using half whole wheat flour. One of the reasons this is a great trick is it keeps you fuller for longer. Eat two muffins and you feel full and satisfied for hours.

One of the things to note about this recipe is that it definitely does need to rest before going into the oven. Usually the time it takes for the oven to preheat is enough time for the batter to relax a bit before baking. If it doesn’t rest, then it sometimes can have a rubbery outside to it, and not the soft yet crunchy that we all love.

Low Fat Banana Bread
Makes 2 loaves or 24 muffins.

• 1 1/2 cup all purpose flour
• 1 1/2 cup whole wheat flour
• 1 cup white sugar
• 1/2 cup brown sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 whole eggs (or 2 egg whites)
• 2 cup banana, mashed (about 4 bananas)
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract

Directions

1. In a large bowl, stir together apple sauce, bananas, sugar, cinnamon, nutmeg, vanilla extract and egg until combined. Add flour, baking powder, baking soda. Stir just until combined. Let batter sit while lightly greasing pan using butter and flour. Pour batter evenly into pans.
2. Preheat oven to 350F, letting the batter rest while the oven preheats.
3. Bake in preheated oven for 50 to 55 minutes for an 8″ x 4″ loaf pan, or 20 to 25 minutes for muffins, until a toothpick inserted into center of loaf comes out clean. Let sit in pan for 10 minutes or until cool enough to touch. Turn out onto wire rack to finish cooling.