A quick recap of last week before we launch into this week’s latest recipe.
Biking to beer is my latest favorite thing to do. This Sorachi saison from Funkwerks tasted so much better after I worked for it!
My pops had a birthday last week! We visited Dancing Pines distillery in Loveland, shared a flight and ended up heading out with their brand new vodka (distilled from grapes!) and cherry liqueur. Goooood stuff!
And we visited the gun store. Looking, no touching after that tasting.
I got funky new pants from Marshall’s and watched my dog go camouflage. He’s kind of cool like that.
I baked balsamic olive oil cookies for the housewarming party I threw on Friday night.
It started pouring right after I snapped this picture. A rousing game of Hedbanz was played until we all hurt from laughing so hard. I left the cleaning for my roommate and was in bed around 12:30am because…
Saturday morning brew! More details about all of this to come, but until then follow Snowbank Brewing on Twitter! I’m running the Twitterverse there during all of our brew days/tappings/random outings.
Leftover cookies and caustic acid. Looking back, I probably should’ve removed the acid-covered nitrile gloves before consuming this…
After a 22 hour brew day, we returned for yet another brew day yesterday. My body was screaming for greens so I whipped up a green monsta before heading back to the shiny tanks.
Which brings me to this bread. I bake things for brew days. That’s just what I do. Pumpkin donuts and face cookies were my Enegren tradition, so I figured it would be a good thing to carry on with my new brewery.
I had leftover pumpkin puree from last week’s pumpkin donuts, and half of an avocado from some guacamole I’d made earlier this week. I figured since they were about to go bad, along with the huge bunch of Costco bananas, I’d just throw them into the bread and see what happened.
Delicious success! And way too much orange in these food styling pics… I think it’s time to go buy some new props…
I threw in some chia seeds as well to make myself feel like this bread was even healthier. So there’s that.
Kitchen Sink Banana Bread
|Prep time||10 minutes|
|Cook time||45 minutes|
|Total time||55 minutes|
|Meal type||Bread, Breakfast, Dessert|
- 1 + 1/2 cup white whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 egg
- 2 Large bananas (mashed)
- 1/2 Large avocado (mashed)
- 1/4 cup pumpkin puree
- 1/4 cup brown sugar (tightly packed)
- 1 teaspoon vanilla
- 2 tablespoons chia seeds
|Grease two mini bread loaf pans (or one standard size bread pan) and preheat the oven to 350 degrees.|
|In a small bowl, mix together the flour, salt and baking soda.|
|In a large bowl, combine the bananas, avocados, pumpkin puree, brown sugar, egg, chia seeds and vanilla and mix until smooth.|
|Add the dry ingredients to the wet and fold in until just combined.|
|Pour the batter in to the loaf pan(s), top with banana slices if desired, and bake for 35-55 minutes. The bread is done when an inserted toothpick comes out clean.|
|Allow to cool. Or just devour it straight from the pan like I did.|
I’m off to another crazy busy week! Happy Monday!
What else do you bake with browning bananas? I have a ton more I need to use up!