I'm really not trying to re-invent the wheel here on The New Lunch Lady. Maybe just polish the Ole' wheel at bit. Shine it up. Make it a bit healthier. Wait. Wheels can't be healthy. But you can be.
This is just my regular old Banana Bread recipe spiffed up a bit with some frozen blueberries and a crunchy cereal topping.
My banana bread is made with organic spelt flour, a whole grain flour full of protein and goodness without the heavy wheat taste. I'm eating wheat free these days. My whole family is.
This turned out fantastic.
You can change it up and substitute chopped apples for the blueberries like I did in some Coffee House Muffins that I made last week with the same recipe. (Post coming soon, promise. I took about 100 pictures so I have to sort and decide which ones to use!)
Double the recipe and make coffee cake. Or Bundt cake. All you have to do is adjust the baking time.
I like to use Ezekiel cereal as an alternative to making a crumbly topping.
I mean, who really wants to get their fingers all buttery anyway?
Not me, is who.
I also added a sprinkle of Flax seed Meal. It's a good fat full of good stuff. Trust me.
Substitute. Use what ya got.
Think outside the box. (The box mix, that is)
The Lunch Lady