My first hand account of the ongoing search for health and wellness through a conscious focus on nutrition, cooking, ingenuity, and physical exertion. As an active stay at home mother of two young children, I spend large portions of my day in my kitchen inventing new recipes and reinventing old favorites into fun, healthy and delicious meals my whole family loves... especially while on the run... literally.
I have to give credit for this recipe to a friend of mine who made it first. Like me, she loves to be creative in the kitchen and admitted that she just threw this together without measuring and hoped that it would turn out. From the photos she shared online and her promise that it was delicious I knew I had to try it myself. Luckily she remembered enough to give me a ball park of what she used, and I went with it. And she was right, it is delicious. A moist, delicious banana bread, surprisingly full of fiber and protein thanks to the use of chick pea flour. I had heard of that type of flour before, but since I didn't know how it would work with baking, I had been afraid to try it. I wish I had known sooner how perfect it is for recipes like this. It's basically similar to using pureed beans, which I've done before, with the addition of a little extra moisture, which in this recipe is the bananas and the yogurt. With only a 1/4 cup of both oil and sugar, this recipe is as healthy as they come, so the addition of a few dark chocolate chips is completely understandable. Plus adding chocolate chips to anything makes it an instant hit with my kids. We actually just finished off the last of the third batch of these I've made this morning, so it's time for me to make some more, and to share the recipe with all of you.