About being frugal...
Here's the dictionary.com definition of frugal: (3) not wasteful.
That's it! Frugality is simply not being wasteful. Sure, there are other definitions, if you want them; but I don't. The way I mean being frugal is simply not being wasteful -- using what I have on hand to make what I want to make.
How does this apply to my recipes? My recipes nearly always start with what I have on hand. I might need to pick something up from the store if I want to make something special like Egg Rolls, (which will be coming, I assure you!) However, most of what I make just comes from what I have on hand and from my heart <3
Today, I found myself with a couple of very ripe bananas. I, also, have a whole lot of sour cream on hand from a donation. That got me thinking... Sour cream + bananas = Sour Cream Banana Bread!
Sour Cream Chocolate Chip Banana Bread
Makes 1 loaf
This is a delicious, all natural, reduced sugar treat.
Pre-heat the oven to 350F.
In a mixing bowl, combine:
~1 cup mashed very ripe banana (about 2 medium sized bananas)
1/4 cup coconut sugar
4 packets Truvia-type sweetener
1/2 cup sour cream
1/4 cup coconut oil (liquid -- if necessary warm it to above 72F for it to become liquid)
1 teaspoon vanilla extract (I make my own, Here is the recipe)
Add:
2 eggs, lightly beaten
Mix the above ingredients until they are combined, then add all at once and stir until just combined:
2 cups whole wheat flour (pastry type preferred)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
Finally, add:
1 cup chocolate chips (I had dark chocolate, but any would be fine, even carob. Also, 1/2 cup chips would be sufficient.)
Spray a 9"x5" loaf pan with olive oil cooking spray. Pour the batter into the pan and smooth the top.
Topping:
In a small bowl combine:
1/3 cup whole wheat flour (as above)
2 tablespoons liquid coconut oil (as above)
2 tablespoons coconut sugar
4 packets Truvia-type sweetener
Pinch sea salt
Distribute the topping evenly over the batter. I had to use my hands and break it up into clumps.
Bake the bread at 350F for about 45 minutes, or until it is firm to the touch. A knife test won't work because of the chocolate...
Remove the bread from the oven and let it rest for about 5 minutes, then tip it up on its side to cool completely. Remove the bread from the pan and slice it as desired.
Enjoy!
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