The last two weeks of March is a nerve wrecking time for a lot of high school seniors. This is when college acceptance decisions are sent out to aspiring applicants. Angela has already been accepted to a number of great schools, but she won’t hear from her dream school until the last day of March. While outwardly she doesn’t appear to be too stressed, I’m sure the big unknown is not an easy place to be in. Children nowadays don’t wait for much. Everything is instant (the instagram culture.) I suppose this period of waiting is a good exercise in patience for them. But the uncertainty is turning out to be just as excruciating for Peter and me. Peter is usually a sound sleeper. He can fall back asleep pretty quickly even after being called by the hospital in the middle of the night. But he kept waking up last night; the anxiety of waiting has finally gotten to him. It’s not that we think Angela must go to her dream school to have a fulfilling life. It’s that we’d hate to see our child’s dream crushed. Sometimes, Peter and I fear that it’s risky for her to set her heart on a school that is so difficult to get into, but we also know that if you imagine less, less will be what you undoubtedly deserve.
Instead of tossing and turning in bed, Peter and I decided to get up at the crack of dawn. We gave each other talk therapy as we pigged out. We both felt much better after our lavish and drawn out breakfast.
This banana bread is made with no added sugar, 100% whole wheat flour and coconut oil. (I used xylitol instead of sugar.)
Healthy Banana Bread with Cranberries & Walnuts
2 cups whole wheat flour
1 1/2 cup mashed bananas
1/4 cup +1 teaspoons milk of choice (I used buttermilk)
1/3 cup melted coconut oil
3 medium eggs, beaten
1/2 cup xylitol or brown sugar
1/2 cup walnuts
1/2 cup dried cranberries
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Pre-heat oven at 350. Grease a bread baking dish.
Mix all dry ingredients except for walnuts and cranberries in a mixing bowl.
Mix all wet ingredients in another mixing bowl. You can use a hand mixer on low to mix the wet ingredients or mix them by hand. I used a mixer.
Pour wet into dry as you slowly stir until well mixed. Add walnuts and cranberries and stir to mix.
Pour the mixture into the bread pan and bake for 55 to 60 minuets, or until a toothpick inserted to the center comes out clean.
Let the bread cool on the rack for 10 to 15 minutes before slicing. Put the left-over bread in a large ziplock bag to prevent it from drying. This banana bread is low-fat and will dry if it is not sealed.
Alternatively, you can also pour the mixture into lined muffin pan and bake for about 20 to 25 minutes or until a toothpick inserted in the center comes out clean.