My pregnancy is approaching its end – and I have hope that even in the sleep deprived early weeks of motherhood I will want to cook *something*!  Until then however, my doctor has required me to just rest and do as little as possible – even cooking.  So when I just needed a baked goodie today, and 3 bananas were ready to be mashed up, I knew I needed a super quick and simple recipe to satisfy both myself and my doctor!

This recipe is a great jumping off point for banana bread – add chocolate chips or blueberries, mix up the spices, just make it your own.  And enjoy!  The hard part is waiting an hour for it to bake…

Ingredients:

• 3 to 4 ripe bananas
• 1/4 c melted butter
• 1 c sugar (I used 1/2 brown sugar and 1/2 white)
• 1 1/2 c flour (this is a great place to sub in a 1/2 c. of spelt or other different flour)
• 1 t vanilla
• 1 t cinnamon
• 1/4 t salt
• 1 egg, beaten
• 1 t baking soda

1. Preheat oven to 350.  Prep a bread pan baking dish with butter or cooking spray.
2. Place bananas in a medium mixing bowl and smash with a fork or potato masher.  The more smooshy and smooth the better.
3. Add all remaining ingredients to the bowl and combine.
4. Transfer batter to the bread baking dish and into the oven.
5. Cook about 1 hour or until a toothpick comes out clean.
6. Cool several minutes then remove from pan and allow to continue cooling.  Bread is delicious warm but try not to burn yourself!

These waffles get their great color from the little bit of molasses in them.  The molasses also adds a wonderful depth of flavor and really livens up this breakfast treat!

Mixing the types of flour and adding a bit of molasses actually makes these so much healthier and more satisfying.  I foresee more frequent waffle weekends in our house now! 

Ingredients:

• 1 c. spelt flour
• 1 c. all-purpose flour (or use 2 c. all-purpose)
• 1/2 t. salt
• 2 T. sugar
• 1 1/2 t. baking soda
• 1/4 t. ground nutmeg (opt.)
• 1/2 – 1 t. ground cinnamon (opt.)
• 1 T. molasses
• 1 c. + yogurt or sour cream (up to 1 1/2 c. – modify milk as needed)
• 1/2 c. milk (I like almond milk (a nut milk) but feel free to use soy or cow milk
• 2 eggs, seperated
• 4 T. butter, melted and cooled

1. Preheat waffle iron & lightly brush with canola oil or spray with cooking spray.
2. In one bowl combine dry ingredients.
3. In another bowl, combine molasses, yogurt, milk, and egg yolks. Stir in cooled butter.
4. Beat egg whites until they have soft peaks.
5. Combine wet & dry ingredients, mixing lightly.  Gently fold in egg whites.
6. Spoon or ladle the batter onto the hot waffle iron.  You may need to gently spread to cover evenly.  Waffles will cook for 3-5 minutes.
7. Serve immediately!  I like them with maple syrup or raw honey, fresh fruit, and maybe a touch of whipped cream if you want to splurge!