low fat oatmeal banana bread

look at that cinnamon crumble topping

I’ve gone bananas. Literally.

This is my fifth banana bread this week {excluding banana bread granola }.

I am eating a super ripe, splotchy banana as I type this post on my computer (some people find the brown, spotty one gross, I find them utterly delicious).

This happy little banana bread is full of heart-healthy oats, fiber, cinnamon, and sweet bananas. It is a real banana bread — unlike some of the other “banana breads” I whipped up earlier this week. Although delicious, some of those bad boys were more like banana cakes, rather than wholesome, breakfast-worthy banana breads {I’m lookin’ at you cinnamon crumble banana “bread”!}.

This is the perfect thing to pop in the toaster and eat while wearing fuzzy socks and reminiscing on summer memories. Don’t forget a little pat of butter (hey, even healthy banana breads deserve a cozy bit of butter).

With love,
Erica

Ingredients
makes 1 loaf  of  10 slices, 4 points per slice
– 1 1/4 cup all-purpose flour
– 1/2 cup packed brown sugar
– 1/2 tsp  salt
– 1/2 tsp baking soda
– 1/4 tsp baking powder
– 1/2 tsp cinnamon
– 3 tsp canola or walnut  oil
– 2 large eggs, beaten

-2  tablespoons applesauce
– 3 large bananas, ripe
– 1 cup uncooked old fashioned oats

– Kashi cinnamon crumble cereal

Preheat oven to 350°F.
 Grease and flour a loaf pan and set aside. In a large bowl, stir
together dry ingredients including the oats and cinnamon.

In a smaller bowl, mash bananas with a potato masher or fork. Add oil, eggs and applesauce and mix thoroughly.
Add the wet ingredients to the dry and mix well.  Batter will be fairly thick.
Pour batter into pan, sprinkle with cereal and
bake until top of loaf is firm to touch, 45 to 50 minutes. Remove from
oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire
rack for another 10 minutes. Slice loaf into 10 equally sized slices.

Adapted from Joy the Baker

chunky chocolate pecan salty oat cookie

Oatmeal cookies tend to get a bad rep. They always seem to be the last ones left on cookie platters (after chocolate chip, sugar, snickerdoodles etc.). But these are different. These are salty oat cookies. Even those of you who cringe at the thought of an oatmeal raisin cookie will fall in love with these salty-sweet bundles of buttery, oat-y goodness.

A true D.C. specialty, the salty-oat was made famous at one of my favorite D.C. restaurants, Teaism. They sell three varieties: salty oat, chocolate oat, and my personal favorite, chunky chocolate pecan.
Don’t get me wrong, I love their variety (it is the original after all…), but nothing beats whipping these babies up at home. (Plus one cute little cellophane-wrapped pack of six will cost you $12!)

This isn’t your run-of-the-mill oatmeal cookie coated in sea salt. These chubby little mounds are chewy, oat-y, and delicious. The sweet warm spices of oatmeal, buttery pecan pieces, and dark chocolate chunks are accented by the occasional bite of a salt crystal. Undoubtedly a unique cookie — but it captures that salty-sweet experience that you find in a chocolate covered pretzel. Once you sink your teeth into a salty oat, its hard to go back to regular, unsalted oatmeal cookies. So preheat your oven, get a cold glass of milk ready, and savor these “subtley sweet, curiously salty’ cookies.
 Are there any cookie recipes unique to your region?
 With love,
Erica

ingredients
3/4 cup unsalted butter
1 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon allspice
2 eggs
1 teaspoon vanilla
1 3/4 cup all purpose flour
2 cups rolled organic oats
1/2 cup dark chocolate chips or chunks
1/3 cup chopped pecans
Coarse sea salt (I used pink Himalayan salt)


Start off by whipping cold chunks of butter in a stand mixer for a minute or two. Next, add both sugars the baking powder, baking soda, cinnamon and allspice. Mix at a medium speed till the mixture has a crumbly texture. Add the eggs and vanilla and mix until combined.
With the mixer on a low speed, slowly add flour. Be careful not to overmix at this point or your cookies will get tough.
Gently fold in the oats, dark chocolate and pecans. Place the dough in an airtight container and chill for at least an hour
When you are ready to bake, pre-heat the oven to 375 degrees F. Line a cookie sheet with parchment paper. Drop heaping tablespoons of dough on the dough about 2 inches apart and lightly sprinkle with salt. Bake on the second rack from the top for 12-15 minutes or until the edges are golden brown but the cookies are still soft to the touch. Transfer to a cooling rack. Enjoy with a nice tall glass of milk 🙂