Whole Wheat Banana Bread

I must first start off by telling you all that I just got home from a fabulous Alaskan cruise! In case you didn't know the average cruiser gains 1-2 lbs per day per cruise. That is horrible! That means on my 7 day cruise I could have gained 7-14 lbs. Wow! Luckily I didn't gain that much (it is hard not to gain a few). The reason everyone gains so much is because there is so much food available at all times. Not only is there a lot of food, but it is good food. The only thing I was disappointing by was their Alfredo sauce. Sadly that didn't live up to my likings, but everything else was fantastic. I had some of the best soups I have ever eaten, and their french toast was amazing! I will say that the most amazing part of an Alaskan cruise isn't the food. Alaska truly is beautiful! It might have rained almost every day, we had to avoid the open seas because there were 60 foot swells, and we had to make some changes to our itinerary due to the bad weather, but it was still incredible! I think my favorite place was a fjord named Tracey's Arm. This was our detour since we weren't able to make it to Hubbard glacier but it was stunning. I have never seen so many waterfalls in my life. Did you know that there really is blue ice? I always though it looked blue because of the ocean or sky, no it is actually blue. It is breathtaking.  Just imagine being surrounded by green mountains, waterfalls, and blue ice floating in the ocean! If you haven't been to Alaska and have an opportunity to go, take it!

Well the reason that I bring up our cruise (beside the fact that I am still in awe by it) is that after eating your weight in amazing food it is nice to get back and eat some simple home cooked food. The reason their food tastes so good is because it is not lacking in grease of fat. I am pretty sure 99% of the food we ate wasn't very good for us. This is fine for a week but we were really excited to eat our oatmeal for breakfast when we got home. Next I had to use the bananas that had gone very brown while sitting in my fruit bowl while we were gone. What is the best thing to do with old bananas? Of course I had to make this banana bread. This recipe is a healthified version of my mom's banana bread. Yes I do like to make up my own words on occasion.  Eating foods like this is such an easy way to get in your whole grains and fruits! Yes I also like to justify my eating of anything sweet. Enjoy.

Whole Wheat Banana Bread

1/2 cup butter
1 cup sugar
2 eggs
5 ripe bananas mashed
2 tbs chia seed (optional)
2 cups white whole wheat flour
1 tsp soda

Prepare 2 bread pans by lining them with tin foil. Spray the tin foil with cooking spray. Set aside. Cream butter and sugar. Beat in eggs. Add bananas and chia seed. Add flour and soda. Pour into prepared pans. Bake at 350 degrees for 1 hour. Cool before serving.

Zucchini Bread

Just when I think our zucchini plant is slowing down it goes and produces a million more zucchini! Luckily I have a few zucchini recipes up my sleeve that I haven't shared with all of you yet!

First I must tell you that my husband and I are currently on a chia seed kick! I blame my mom for this! I had never even heard of the stuff until we were over at their house. They eat it in their oatmeal almost every morning. My husband has since spent the last few weeks reading about chia seed and all its wonderful properties. Come to find out chia is quite good for you and keeps you full longer. You might have noticed that I added chia to these waffles. I also added it to this bread. Please note that the chia seed is completely optional, but it does add a little extra nutrients if you happen to have it on hand.

Zucchini Bread

3 eggs, beaten                                                                                               
1 cup oil
2 cups brown sugar
3 tsp. vanilla
2 cups zucchini, grated fine or pureed 
1/4 cup chia seed
2 cups whole wheat flour
1 cup white flour
1 tsp. salt
3 tsp. cinnamon
1/4 tsp. baking powder
1 tsp soda
1/2 cup turbinado or raw sugar
 
Grease 2 loaf pans with either butter, shortening, or coconut oil. Sprinkle 1/4 cup turbinado or raw sugar in each pan. Shake sugar around the bottom and sides of pan to coat all sides (as if you were flouring the pan but with sugar).  Sprinkle chia seed in the bottom of a medium size bowl. Place a fine mesh strainer over bowl. Pour grated or pureed zucchini with all its juice in strainer and allow to drain into the chia seed. This will soften up the chia seed. Set aside and allow chia to soak up zucchini juices for at least 10 minutes. In a stand mixer beat eggs. Add oil brown sugar and vanilla. Add 2 cups drained zucchini. Using a fine mesh strainer pour soaked chia seed into strainer to drain any excess liquid. Add chia seed to mixture. Next add whole wheat flour, white flour, salt, cinnamon, baking powder and soda. Mix until well combined.  Place batter in 2 loaf pans.  Bake at 350 degrees for 1 hour. (I doubled the batch and made 3 loaf pans and 1 bunt pan).

Multi-Grain Waffles

I have 3 favorite types of food: Dessert (yes this one comes first), Bread (a close second), and Breakfast (depending on the day this one competes with both first and second). I have always been a breakfast eater/lover. When my mom gave me this recipe I couldn't wait long before I just had to make it! I love everything that tastes good and is somewhat healthy. These bad boys are not only full of flavor, but a good way to get in those whole grains! Thanks mom for another great recipe!

Multi-Grain Waffles

8 servings, 2 waffles each
Active Time: 30 minutes -Total Time: 45 minutes

Ingredients:

2 cups buttermilk
1/2 cup old fashioned rolled oats
1/4 cup Chia Seed (optional)
2/3 cup whole wheat flour
2/3 cup all purpose flour
1/4 cup toasted wheat germ or cornmeal (I used cornmeal because that is what I had)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
2 large eggs lightly beaten
1/4 cup packed brown sugar
1 tbs canola oil
2 tsp vanilla extract

Directions:
Mix buttermilk, oats, and chia seed (if using) in a medium bowl; let stand for 15 minutes. Whisk whole wheat flour, all purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt, and cinnamon in a large bowl. Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened. Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover 3/4 of the surface (about 2/3 cup for an 8X8 inch waffle iron) Cook until waffles are crisp and golden brown, 4-5 minutes. Repeat with remaining batter.

Make Ahead Tip: Wrap any leftovers individually in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a toaster or toaster oven.