Please allow me to introduce to you a certain highly celebrated, nutrient rich, infinitely adaptable, and downright delicious friend of mine, the Loaf.
My obsession with this special loaf began around this time last year. I wanted banana bread. Bad. I wanted something moist and bursting with flavor, yet humble enough for every day enjoyment. I also wanted something that wouldn’t pitch a tent on my thighs three days later. So, my crafty little banana loving brain went to work and out popped the loaf of my dreams.
It’s hearty and satisfying (healthy too! fiber!) from the oatmeal and whole wheat flour, but still chock full of flavor from the banana, sweet potato, and buttermilk. And remember how I said this was infinitely adaptable? Yeah. One time, this was avocado-banana-coconut milk bread. It’s been cranberry apple carrot bread. Fancy yourself some chocolate? Banana chocolate chip bread is awfully splendid. Zucchini date yam banana bread has happened. You can literally throw in whatever floats your boat, and this bread will not fail you. However! Be careful when adding lots of mushy add-ins- if your ratio of wet to dry is too high, your bread might never really cook through. If I’m adding a truck load of banana and yam and various other fun things, I’ll add in an extra tablespoon or two of flour.