I spent friday making way too much pizza (no joke, I made like 12) for our pizza night with some new friends and a birthday cake and cupcakes for my beloved grandma Meme. Oh, and then sorting lots and lots of strawberries. On saturday, I did my best to nothing but as I have way too many inspirations going on to for that I settled for staying in pajamas all day while I made coconut pancakes and then some fun snacks that I will be sharing soon. Then on sundays we have family time and with songs and worship. Our recent favorite song has been He Knows by Jeremy Camp. If you haven’t heard it you should check it out it’s an awesome song that I hope will inspire you as much as it inspires me.
Anyway, have I ever mentioned the fact that I grew up hating bananas. Well, I did. In fact, they used to make me gag.
Of course, now that I’ve gotten older, I can see that I was missing out all of those years like I keep trying to tell Lela she’s missing out on peanut butter. It’s a shame, so now I will have to spend my life trying to make up for the years I spent in oblivion to the goodness of a ripe banana. Oh, and is it strange to get excited about a pomegranate?
Yeah, I think most other girls my age would prefer things like new clothes or boys. Which I’m by no means opposed to either, but I’m currently over the former as I spend most of my time turning the act of getting food stains on your clothes into an art form and the latter is kind of non-existent at this moment. However, pomegranates are very real and in season down here. I warned you last weekend that they’d be popping up, didn’t I?
I feel poms are terribly undervalued and should get more love. For one thing, they are completely gorgeous, don’t you think? I mean, I felt like I was bedazzling my banana bread with ruby red jewels while I was making this. Plus, there’s the aspect of getting to shove numerous arils in your mouth while making this bread and sprinkling them into the batter. I may have even gotten a little carried away with the last part but I’m not complaining.
- 2 cups old fashioned oats, divided
- 2 eggs
- 1/2 cup oil
- 1 cup raw sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 large or 3 small very ripe bananas
- 1 cup pomegranate arils, or more if you want
- Pour 1 1/2 cups of oats into food processor or blender and process until fine. Add all other ingredients, except remaining 1/2 cup oats and arils, and blend until the batter is smooth. Pour in remaining oats and pulse a few times to combine.
- Stir in arils and pour into prepared pan. Top with extra arils if desired and bake for 45 - 55 minutes until center is done.
You can make this recipe without a food processor of blender by mashing bananas in a large bowl with fork or potato masher and replacing first 1 1/2 cups of oats with 1 cup oat flour (or whole wheat flour if not gluten free).