Bananas.

Happy Thursday y'all!

Okay people, now is the time to kick it into high gear, go all out, game face on: countdown, one week to Thanksgiving. I'm on a mission tomorrow w/ my dad to get our turkey. Let's talk about things that drive me bananas...in particular, bananas themselves. Okay, I love me some bananas, that is if they are covered in peanut butter. Sometimes, they just aren't appealing to me, unless they are in banana bread, or banana muffins, or banana pancakes or tucked away into any carb-loaded comfort food. So, naturally when I go to the grocery store and my mother requests that I pick up some bananas, I find the greenest ones so I know they will last a bit longer than usual. However, it frustrates me when I see the same bananas on the counter a week later, un-eaten, and covered in brown spots. I mean, seriously? Let's eat those bananas, people. Especially if I am going to spend .65 purchasing them ;). The only solution then is to put on my creativity cap and make another banana bread...only different...for the millionth time. 

Lucky me...I love banana bread so this is a no brainer.

Today is all about the whole grains...let's use barley flour

and buckwheat flour

haha...buckwheat.

Oh, and let's sprinkle the top with cinnamon and sugar for a nice golden, crispy crust.

Ummmm...yum!

Genius!

Oh, and this banana bread just so happens to be vegan and dairy free :)

Not to mention absolutely, utterly delicious.

Whole grains for the win!

You just might want to snack on this while you are prepping all of those Thanksgiving dishes!

Whole Grain Cinnamon Sugar Banana Bread (V/Wheat-free):

Ingredients:

1 c. barley flour

1 c. buckwheat flour

1 T. baking powder

1/2 t. sea salt

2 t. ground cinnamon

2 very ripe bananas, mashed

1/4 c. extra-virgin olive oil

1 t. pure vanilla extract

1/2 c. honey (or maple syrup for Vegan-version)

3/4 c. unsweetened, vanilla almond milk

juice of 1 small orange

1 t. ground cinnamon

1 t. raw coconut sugar

Instructions:

1. Preheat the oven to 375 degrees F. Grease a 9 in. loaf pan with cooking spray.

2. In a large mixing bowl, combine all of the dry ingredients.

3. In a separate mixing bowl, combine all of the wet ingredients. Mix well.

4. Pour the wet ingredients into the dry ingredients and mix until thoroughly combined and the batter is smooth.

5. Pour the banana batter into the prepared pan. 

6. In a small bowl, combine the cinnamon and coconut sugar.

7. Sprinkle the cinnamon sugar mixture evenly over the top of the banana batter.

8. Bake for 40 to 45 minutes or until the banana bread is firm (not longer jiggly in the center), and a toothpick inserted into the center of the bread comes out clean.

Makes 8 slices.

MANGIA!!!