Sometimes people look at me sideways when I tell them I cook nearly everyday, and when I casually throw in, I also like to bake, the facial expressions are priceless. Growing up my older sister Erica was the head chef in the Hinchman kitchen. Erica knew so much about cooking, at age 16 she interviewed for a job at Viking and they asked her what type of sauce she'd pair with a chicken pot pie dish. She knew the answer- béchamel. While, I may know my way around the kitchen these days, there wasn't space for me around meal time as a kid. Instead of trying to wiggle my way into the chaos, I decided I would explore the kitchen when it was quiet (and clean).
My love for baking began with the oatmeal cookies my mother would make. I recall the aprons she would let me choose from, the little measuring cups, and all the baking trinkets that we would play with. Before the cookies hit the oven, I got to be mommy's little taste tester as nobody else was around. Before long, I started working on little projects by myself- blueberry muffins that came with a starter box, pancakes, french toast, and banana bread. Important note: my older sister didn't like to eat breakfast (unless breakfast was a bagel), and my mother loves to sleep meaning breakfasting was open for projects and creativity.
Meal planning is key to maintaining a healthy lifestyle and nourishing your body with the nutrients it needs to stay high-energy all day long . We all know that breakfast is the most important meal of the day, which is why I prep for it... I love cooking, and making your food is the best way to control the ingredients and know exactly what you’re putting into your body. After all, food is your body’s fuel, so respect your body by fueling it well.
½ Cup of Kerry Gold softened
¾ Cup Brown Sugar
½ teaspoon vanilla
4 or 5 bananas - the darker the better
1 Cup of GF Flour
1 Cup of GF Oats
1 Teaspoon baking soda
½ teaspoon salt
Optional: 1/2 cup of chopped walnuts
Preheat oven to 350°
Cream butter and sugars
Add eggs, crushed bananas, and walnuts, combine well. Don't overmix- the bananas should stay chunky.
Sift together flour, soda, and salt. Add to the cream, butter and sugars.
Add vanilla. Mix until just combined.
Pour into greased loaf pan.
Bake for 55 minutes
*If you would prefer muffins, this will make 12 nice sized muffins (bake for 15-18 minutes)
Keep in the refrigerator all week long!
Share your add-ons, modifications, and swaps below!