When I was young, on special occasions we would go to Cookie’s Steak Pub for dinner. They were known for the large quartered chunks of iceberg lettuce served with a choice of 4 creamy dressings, a shrimp cocktail bar and endless mini slices of banana bread that I loved. With all the great greens available, I rarely have iceberg lettuce now. Steaks and shrimp have been off my menu for a long time. But banana bread endures, better than ever, with no refined flours or cholesterol, slightly sweet and good for you. Baked in mini loaf pans, I slice the bread to resemble the restaurant version.
2 cups rolled oats
1 tablespoon baking powder
1/4 ground flax seeds
1 teaspoon cinnamon
1 tablespoon apple cider vinegar
1/2 teaspoon almond extract
2 ripe bananas, cut in chunks
1 cup water
vegetable shortening or oil to oil pans
Preheat oven to 350oF.
In a blender, add the oat meal and pulse into a coarse flour. Process on low to grind a little finer. Add in the baking powder, flax seeds and cinnamon. Pulse to mix together. Add water, bananas, almond extract and vinegar and process to make a thick batter. Pour into 2 mini greased loaf pans and bake for 25 minutes. Let cool. Remove from pan, slice and serve.