The Joy of Spontaneous Baking

IMG_7152What are some things that really give you joy in life? What makes you smile to yourself and think, this is pretty darn awesome right now?  For me, this could be meeting and connecting with new people, taking spontaneous trips, laughing nonstop, and experimenting with recipes. I adore being in the kitchen and seem to bookmark thousands of recipes.  No, seriously, my pinterest boards are out of control and the amount of recipes I find from other bloggers? Let’s just not get into that subject.

But I do try every once in awhile to make things happen.  Anywho, where’s this going?  Last night night I had dinner with my sister and her cross-country team at CMC.  The dining hall we went to that night seriously looked like Hogwarts…epic experience.  Besides the fact that I enjoyed eating with a group of people (hilarious for that matter), it was a free-for-all, or unlimited dining experience.  As I browsed through the options and settled on a make-your-own salad (and the addition of two heaping portions of peanut butter) I spotted some bananas going towards the brown side.  I decided to take one, even though I wasn’t really hungry but yes, I am that person who will pick up free food and stick it in my purse for later.

The wheels in my brain were turning and I remembered a fabulous recipe from Sara’s Smiles about a carrot cake banana bread.  Sounds healthy to me 🙂 What’s great about Sara’s recipes, is she alters the recipes (or in this case, makes up her own) with some healthified ingredients.  So, I proclaim no one should feel guilty about gobbling one (or three) of these slices down. 🙂

I’m including the recipe, although a little altered to my own standards and what was present in the kitchen.  I did after all only take one banana from the dorm (didn’t want to look too greedy in front of Meghan’s cross-country team) 😉 and didn’t think I could use up all the baby carrots that go in my dad’s lunches.

Carrot Cake Banana Bread 
Adapted from Sara’s Smiles

Ingredients

  • 3/4 cup + 1/8 cup wheat flour
  • 1/4 cup brown sugar
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 cup oil (calls for coconut oil, but I used EVOO)
  • 1 overripe bananas
  • 1/4 cup agave
  • 1 egg
  • 1/2 cup + 1/8 cup of grated carrots
  • Optional: walnuts or chocolate chips…mmmmmmm

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Directions

1. Preheat the oven to 350F.
2. In 1 large bowl, mix all the dry ingredients.  Take a fork and stir the ingredients up 🙂
3. Take the carrots and put them in a food processor.  Pulse until shredded (or as small as you would like.  The longer you blend, the less obvious they will be in the recipe).  Add in the banana and continue to blend/pulse.

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4.  Place the remaining wet ingredients in a bowl and add in the carrots/banana.
5.  Mix together and slowly add in the dry ingredients.
6.  Pour the batter into a greased bread pan and set in the oven for about 40-50 minutes or until a toothpick comes out clean.
*It would taste delightful with a dollop of cream cheese frosting (cream cheese with some Chobani yogurt maybe? or even whipped cream)

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Thanks Sara for the recipe and I hope y’all enjoy the spontaneous treat of baking or cooking 🙂 

“I have learned, as a rule of thumb, never to ask whether you can do something. Say, instead, that you are doing it. Then fasten your seat belt. The most remarkable things follow.”
– Julia Cameron

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6 thoughts on “The Joy of Spontaneous Baking

  1. Pingback: Celebrating Easter with a Touch of Lemon | California Endless Summer

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