Aren’t these oak tree leaf-shaped sticky notes the cutest? I found them at Hanji, a Korean stationery/card/gift store on Queen Street West in Toronto. I love them!
My life recently has consisted of lots of oatmeal and bananas. I think my body is 20% oatmeal. I love adding a side of yogurt to my oatmeal to add a boost of protein and some chilled creaminess to the warm, sticky oats.
With overripe bananas I made this recipe! It came out of the oven beautifully puffed, and then sank down. Fortunately, the taste is still on point.
Simple Oat Banana Bread
- 2 medium overripe bananas
- 1/4 cup cashew butter (or any other nut/seed butter)
- 2 large eggs
- 3/4 cup quick oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp ground cinnamon
- 1 heaping tsp vanilla extract
- splash water or milk (dairy milk or nut milk)
- chocolate chips, coconut, nuts/seeds, or any other filler or toppings you like
- Preheat oven to 350. Line a bread pan with parchment paper, so there is some overhang for easy removal.
- Place all ingredients in blender and blend at medium-high speed, until everything is broken down. Fold in chocolate chips or any other filler you’d like. I left mine plain this time.
- Pour batter into prepared loaf pan. Spread out, and top with more toppings if desired.
- Bake for 45-50 minutes, until top is golden brown and a toothpick comes out clean. Cool completely.
- Remove when the loaf is completely cool. Store in an airtight container for 5 days, or freeze.
NOTE: I can’t wait to try this recipe soon using peanut butter and swirling in some jam! This recipe is sweetened using only the two bananas. If you like, add 1/4 cup honey, brown sugar, maple syrup, or coconut sugar to the blender for additional sweetness. If you do not have a blender or food processor, you can also whisk this by hand, using 1/2 cup of packed oat flour.
Another day, I enjoyed leftovers of the trout coulibiac from the Tempered Room.
Check out my spring/summer schedule, friends! I can’t wait to be headed back to school, even though I love working.
On Saturday night, I went to Fresh on Spadina for a healthy salad bowl dinner. This bowl was a baby size, but was still massive and incredibly filling. I also had this purple smoothie made with banana, coconut milk, blueberries, and apple. The tempeh on this salad was super soft, and I loved the sweet potato and “3*6*9” dressing made with tahini, maple syrup, and lemon juice.
I wish I had more to show/tell you today, but that’s it!
Have a glorious rest of the week 🙂