Hi Friends. Things are pretty crazy here in the Northeast to say the least. The world’s eyes continue to watch as we continue to deal with and recover from that crazy girl named Sandy. In a part of the world that is used to dealing with our own unique extreme weather during the winter with Nor’easter snow storms, one could not have prepared enough for the damage and devastation that Sandy has reeked on us.
Last year, about 14 months ago, we had a typical tango with another girl named Irene. We were ready to dance with her but she only ended up wanting to do a little jig and although parts of upstate NY were engaged in a much more intense dance, the outcome was not nearly as bad as one originally thought. However, Sandy, is a completely different girl who really wanted to go into an all out battle with us. I am reluctant to say that Sandy definitely channeled Omarion and “served” us with probably the worst scene of weather devastation that I have seen in my 25 years in the Northeast.
In our area, about an hour and a half north of NYC, we had some flooding but mainly just really high winds and over 60,000 folks without power. Lucky for us, we live on State property so although the power did go out, we are on a generator system that booted us back up. The power actually went out a few more times between 15-30 minutes in duration, but by that time it was after midnight and pretty much time to go to bed anyways. I am a Northeast girl born and bred so watching the news and seeing all the devastation is heartbreaking and because SO many of my friends live in NYC, LI, NJ and CT it is a very worrisome time. Situations like these not only make you greatly appreciative for electricity (if you have it), but it really makes you thankful for social media when hearing from friends that they are safe.
On happier food related note, I am here to bring to you Part II of my breakfast baked goodies from the birthday celebration for a set of my favorite twins. I reckon that if you still have power or if you have a gas oven, this might be a perfect treat to make for some Sandy survival goodness.
Adapted from Lovin’ From the Oven
3 over-ripe bananas, smashed up
1 stick (1/2 cup) unsalted butter, melted
3/4 cup sugar
3/4 cup apple sauce (in place of the egg)
1 teaspoon vanilla
1 teaspoon baking soda
1/4 teaspoon of salt
1 cup whole wheat flour
1/2 cup all purpose flour
2 tablespoons cinnamon (separated)
- Preheat oven to 350. Grease a loaf pan. (I actually just used a 9×9 baking dish because I knew that none of my loaf pans would be conducive to serving 20 people. You can very the size, just make sure you check often to adjust the baking time as needed.
- In a stand mixer, beat together butter and sugar until light and fluffy. While on slow, add in apple sauce and vanilla followed by the bananas.
- In a medium sized bowl, sift together flours, baking soda, salt and 1 tablespoon of cinnamon.
- Add in half the bowl of dry ingredients to wet ingredients and beat on slow. Add rest of dry ingredients and continue to mix until just combined.
- Add 1/2 of the batter to the loaf pan and then sprinkle the other tablespoon of cinnamon over the batter. Add the rest of the batter than top with additional cinnamon if desired.
- Bake for 30-40 minutes (depending on pan size). Make sure to do periodic toothpick checks until one comes out clean.
- Remove from oven. Let cool.
- Share and Enjoy
Amt. Per serving Based on 16 servings:
Calories 157; Calories from Fat 54; Total Fat 6.0 g; Sat. Fat 3.7 g; Cholesterol 15 mg; Sodium 156 mg; Total Carbs 25.4 g; Dietary Fiber 1.5g; Sugars 13.3 g; Protein 1.6 g
This was a nice little twist on a simple banana bread by adding a touch more cinnamon than usual and also by switching to a majority of Whole Wheat flour to give it some increased nutritional value. Oh and in the efforts to be more accountable when giving you guys the full picture of health, I am going to start adding nutrition facts to recipes…when I can remember. 🙂
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