It’s Monday and I’m up super early to quickly post this recipe before I have to rush off to start my first day at my new job. Yes, you read right. New job!
I’m beyond excited! I feel like I’ve been a bit lost since graduating college back in May, and although my part time job at the health food store was helping me keep afloat financially, it just wasn’t what I had hoped it would be. My heart wasn’t in it, and I started to become really unhappy there. Jared hated seeing me unhappy, and reminded me of something I’d always tell him, and that was “life is too short to spend your days unhappy.” So I started applying for jobs. Little did I know that I would stumble upon one that I not only loved the sound of, but was actually called in for an interview and a job trial within days of applying.
I got the call this weekend telling me I had gotten the job and I was both ecstatic and nervous. The new job role is similar to my current role, where I would be giving general health advice to the public and providing relevant nutritional supplements as an in store nutritionist. However, this will now be at a different type of store where alternative medicine and pharmaceutical medicine are both used, sometimes in conjunction with each other. There’s also clinic spaces for the practicing naturopaths, nutritionists, remedial massage and even a small yoga studio. I’m really excited to expand my horizons, learn more about how alternative medicine can be used in conjunction with pharmaceuticals and work alongside so many talented individuals. I’m scared, and a part of me actually doesn’t want to leave my current job because I’m comfortable there. Comfortable, but not happy. I have to keep reminding myself of the saying “if it doesn’t challenge you, it doesn’t change you.” So here goes nothing, right?
To celebrate my first official day at the new job, here’s a super simple and delicious recipe I came up with on Saturday for a One Bowl Buckwheat & Banana Bread. With both myself and Jared starting our new jobs this week, my time is limited and any food and meal prep I could get done for us was going to help! And the reason for putting it all in one bowl? Well, I hate washing up, and anything I do to reduce my pile of dirty dishes is a blessing, really!
I mashed some super ripe bananas in a large mixing bowl, then added in the yoghurt, eggs, coconut sugar and molasses.
Then I simply added in the buckwheat flour, oats and baking powder and folded it all through before adding the walnuts, folding it once more to combine it, then poured the mix into a lined loaf tin and let it bake away for 40mins.
I actually couldn’t believe how well this turned out. Why have I been faffing about mixing my dry and wet ingredients separately, then adding it all together at the end, for just a simple banana bread? I could have just been doing it this way the whole time, and it would have worked out just as well!
So much wasted time washing those extra bowls…
I cut up a few slices while it was still hot, and spread them with a decent amount of organic butter. Just for taste testing purposes, of course! It was divine! It was surprisingly fluffy and moist, with the added crunch of the walnuts.
This is going to be mine and Jared’s breakfast/morning tea for the week, and I’m definitely looking forward to it!
Almost as much as the first day of my new job. (…Which I should be rushing off to right, come to think of it!). Enjoy the start of your week, everyone!
- 2 large ripe bananas
- 2 eggs (preferably organic and free range)
- 1/4 cup full fat Greek or natural yoghurt
- 1/4 cup olive or melted coconut oil
- 2 tablespoons Blackstrap molasses*
- 1/2 cup coconut sugar**
- 1 and 1/4 cup buckwheat flour
- 3/4 cup rolled oats***
- 1 teaspoon baking powder
- 1 cup walnuts
- Pre-heat the oven to 180 degrees celsius.
- Mash the bananas in a large mixing bowl with a fork.
- Add eggs, yoghurt, oil, molasses and sugar to the mashed banana, and stir until well combined.
- Pour in the buckwheat flour, oats and baking powder.
- Gently fold mix with a wooden spoon or spatula until well combined.
- Add the walnuts and fold 2-3 times until just mixed through.
- Pour the batter into a greased/lined loaf tin.
- Bake for 40mins, or until middle springs back lightly to the tough, and a skewer or knife inserted into the middle comes out clean.
- * Please feel free to swap the molasses for honey if you don't have any
- ** Please feel free to swap the coconut sugar for rapadura or unrefined brown sugar if you don't have any.
- *** Please feel free to swap the rolled oats for gluten free oats or quinoa flakes for a gluten free alternative.