Recipe of the Month

-1 cup + 2 tablespoons milk

-¼ cups brown sugar

-1 teaspoon cinnamon

-1 teaspoon vanilla

-¼ cups olive oil

-1 large egg

-1 cup grated apple, packed and with all the juices (you’ll need about 1 ½ medium apples)

-½ teaspoon fine salt

-1 cup all-purpose flour

-1 cup whole wheat flour

-4 teaspoons baking powder

-Maple syrup, honey, fruits, nuts, or raisins for serving

1. Mix the cinnamon with the sugar to break any cinnamon lumps. Transfer the milk, the sugar with the cinnamon, the vanilla, the olive oil, the egg, the grated apple, and the salt in a bowl and whisk well to combine.

2. In another large bowl mix the flours with the baking powder. Add the wet ingredients and whisk until just incorporated. Don’t over mix because the pancakes will be tough. Let the mixture rest for 15-30 minutes.

3. Preheat your griddle or a non-stick skillet over medium heat. Lightly oil the surface with a brush and pour ¼ cup of the mixture on the griddle foe each pancake.

4. Cook for about 2 minutes from the one side, or until the bubbles that form on the surface stay open. Flip with a spatula and cook for another 1 ½ - 2 minutes.

5. Serve with honey, maple syrup, nuts, and fruits. Eat!

(Source: The Hungry Bites)

-1 and 1/4 cups (288g) mashed bananas (about 3 medium or 2 large ripe bananas)

-6 Tablespoons (90g) unsweetened applesauce

-2 large eggs

-1/4 cup (85g) honey

-1/4 cup (50g) packed light or dark brown sugar

-1/3 cup (80ml) milk

-2 teaspoons pure vanilla extract

-1 and 3/4 cups (220g) whole wheat flour (spooned & leveled)

-1 teaspoon baking soda

-1/2 teaspoon ground cinnamon

-1/2 teaspoon salt

-2/3 cup (67g) chopped walnuts

Directions
1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9×5-inch loaf pan with non-stick spray. Set aside.

2. You can use an electric mixer or mix everything by hand. I like to use an electric mixer because I use it to mash the bananas. Using a handheld or stand mixer fitted with a paddle or whisk attachment on medium-high speed, beat the mashed bananas, applesauce, and eggs together until combined. (Or whisk by hand.) Add the honey, brown sugar, milk, and vanilla extract. Beat on medium-high speed (or whisk) until combined. Set aside.

3. Whisk the flour, baking soda, cinnamon, and salt together. Pour into the wet ingredients and beat on medium speed (or by hand) until combined. Fold in the walnuts.

4. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.

5. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing and serving.

6. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together.

(Source: Sally's Baking)