Sunday Bake Series – Oatmeal Banana Bread

10 Sep

While I’ve been away for the last two weeks I really had to continue with my bake series. But I have an excuse for not fulfilling my blogging duty yesterday: I was exhausted from a 30km run. I normally do my long runs on Saturday but when I woke up that morning it was pouring rain. There was no way I was going out for a 3hr run in the rain. Now this wasn’t just a drizzle, it was big ol’ fat rain and lots of it. So I decided that I would have to switch my run to Sunday.

While it was a good run, I was afraid I wouldn’t be able to finish it. My last two weeks haven’t been completely faithful to my mileage due to travel. But I did try to run every day and that was pretty successful at completing various distances. Anyway, my body did pretty good for its first 30km. However, by about 23km my hip was really sore. I stopped running to take my gel and when I re-started to run, it was reduced to a limpy run while I got back into a groove my hip was comfortable with. I struggled with it, it disappeared for a bit and when I got closer to home the pain came back. My muscles and aerobic capacity was not a problem throughout the run which gave me a big amount of confidence. Now, I just have to nurture this hip. I’m going to swim at noon before work for some low impact exercise.

For today’s baking I made a loaf of banana bread from a recipe I got from Sarah Cupcake. I’m trying to free up space in the freezer and fridge by using left overs and all our produce. I’ve noticed lately that we’re wasting some food and I want to stop that. Last night we made Veggie Soup with all kinds of veggies. The nice thing about this recipe is that you can put in any kind of vegetable.

INGREDIENTS
1 1/4 cups all-purpose flour
1 cup uncooked old fashioned oats
1/2 cup packed brown sugar
1/2 tsp  salt
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
3 large bananas, ripe
3 tsp canola or walnut  oil
1 large egg
2 medium egg whites

DIRECTIONS
Preheat oven to 350 degrees F. Grease and flour a 9″x5″ loaf pan and set aside. In a large bowl, stir together the dry ingredients.

In a smaller bowl, mash bananas with a potato masher or fork. Add oil, egg and egg whites and mix thoroughly.

Add the wet ingredients to the dry and mix well.

Pour batter into pan and bake until top of loaf is firm to touch, 45 to 50 minutes.

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