A quick life update: I am off on a business trip later tonight (Sunday AEDT 7:20pm) to Perth.
As exciting as that may seem, most of our work will predominately take place in a sleepy, southern town 15 kms outside of the city precinct where I am led to believe that food (let alone nutritional food) will be hard to come by.
And anybody that knows me will tell you: Linda is governed by her stomach.
The sheer idea of going hangry, stranded in an area where the nearest cafe is likely to be more than a 2 km walk.. absolutely terrifies me.
I can’t emphasize to you; just how much I wish I was exaggerating here. So in an act of despair, or self – pity/preservation, I spent my entire Sunday morning baking.
And anybody that knows me will also tell you: Linda rarely bakes.
So guys, hold onto your socks. Today, I baked myself 36 mini paleo banana and date muffins (throws congratulatory confetti and pats self on back).
I decided to bake these mini bad boys because I wanted something:
- Filling, arguably healthy and long-lasting,
- Slightly sweet but not (more savoury), as I didn’t want a sickly sweet treat as my go to snack for a week, and;
- Easy and quick to make.
The foundation of these delicious treats can be found here, where I subtracted and added ingredients in accordance with what I fancied/ had on hand at the time.
What Ingredients Will You Need:
- 3 large ripe bananas, mashed (about 1/3 cup)
- 5 pitted dates, diced into small pieces
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 cups almond meal/flour
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 2 teaspoons ground cinnamon
What Equipment Will You Need:
- 3 non stick, mini muffin trays (12 muffins)
- set of measuring spoons and cups
- a blender
- a tablespoon (for transferring the banana mixture to your trays)
What You Will Need To Do:
Preheat the oven to 180 degrees celsius.
Add all of the ingredients for the banana bread to a blender. Blend until combined.
Spoon the banana bread batter evenly into the 3 mini muffin trays.
Bake for 12 to 15 minutes, until bread tests clean.
Allow bread to cool for 10 minutes.
Carefully pop out each muffin and serve!
Now, I must admit that these little snacks are not as delicious as your traditional banana bread that has been immersed in maple syrup and/or sugar.
But, I personally think that these turned out delightful, and perfect to have as an everyday, breakfast snack – a wonderful nutritious indulgence and minus the guilt!
Let me know if anybody else has tried an alternative of the traditional banana bread, I would love to hear your take.
Until next time, see you in Perth!