Baking Frenzy

Right now, I have a loaf of whole wheat bread in the bread maker and banana bread in the oven. I’ll admit it. I love carbohydrates. And there’s no discrimination. Cookies? Cake? Doughnuts? Muffins? Brownies? Bread? Pasta? YES, PLEASE. That Atkins Diet never, ever appealed to me.

Now, I’ve seen some incredible results – on other people – when carbs are cut out of a diet. But what happens when the goal weight is reached and the person hits a plateau? Pounds come right back on! Duh. I also read some compelling material (i.e. one article on Yahoo or something lame) that indicated that some people are not meant to cut out foods from their diet because their bodies are trained to digest those types of foods. I remember an interview with Suzanne Somers when she explained she had an intolerance to eggs and yeast (not an allergy) and removing them from her diet brought her to a new level with her health. Interesting stuff.

So my biggest obstacle is making healthful choices when carbs are involved. The Chad got me a bread maker for my birthday (this was by request, for the record!) so I could make my own bread-y items without fear of preservatives or questionable ingredients. Plus, the smell of baking bread is flippin’ intoxicating. As for the banana bread, I found this recipe and just made some substitutions:

Ingredients

  • 2 cups all-purpose flour (I used 1 1/2 c. whole wheat flour and 1/2 c. coconut flour)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar (I would have used my organic sugar…but I ran out! Oops…would be nice to have honey instead)
  • 1/4 cup butter, softened
  • 2 large eggs $
  • 1 1/2 cups mashed ripe banana (about 3 bananas)
  • 1/3 cup plain low-fat yogurt (I used Oikos Greek yogurt)
  • 1 teaspoon vanilla extract
  • Cooking spray (I use butter…)

Preparation

  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
  3. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
 Both are in the oven. We’ll see how these bad boys turn out in an hour or so…
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