I think that today's recipe perfectly showcases that. And it's barely even green. Greenness was one of my main concerns when I found this recipe. I knew that it would be my soul recipe regardless, but if it came out bright green I knew it wouldn't have a prayer with the minions. It's only just vaguely tinted, so no one was the wiser. I got my soul mate food and the kids spared me from eating the whole darn thing.
It's delicious, beautiful, healthy (if a little on the sweet side), moist, and a perfect summer breakfast. Especially if you've got those spotty summer bananas.
Avocado Banana Bread
adapted from Making Miracles
Prep time: 15 minutes
Cook time: 65 minutes
Cost: $2.05 ($2.90 with chocolate chips)
flour: .50, sugar: .15, bananas: .25, avocado: .50 (aldi price), honey: .40, oil: .15, eggs: .20, chocolate chips: .85
2 C whole wheat flour
3/4 C sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 C (about 2) very ripe bananas, mashed
1/2 C (about 1) avocado, mashed
1/4 C honey
1/2 C oil
1 Tbsp vanilla
1 C chocolate chips, optional
Preheat oven to 325. Grease a loaf pan.
Combine dry ingredients (unless you're too lazy for words, like me. Then you throw them in at the end, drag a fork through them, and hope for the best.)
Mash bananas and avocado. Then beat it to get it a little smoother. Blend in honey, oil, eggs, and vanilla.
Stir in the dry ingredients. Add chocolate chips if using.
Bake for 60-75 minutes (mine took 64 on the dot).
Allow to cool for 10 minutes or so, then turn out of the pan and allow to cool further.