How was your weekend? I had a really great one and now I’m back feeling inspired and ready to make this a good week.
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. 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 one of my sisters that 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.
Oatmeal Pomegranate Banana Bread
Trying to find a unique use for pomegranate. This banana bread is a really great use for them.
- 4 very ripe bananas divided
- 1 tablespoon chia seeds
- 1 tablespoon flax meal
- 1/3 cup raw sugar
- 1/2 cup full-fat coconut milk
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1 cup pomegranate arils or more if you want
- 1/2 cup pecans roughly chopped optional
- 1/2 cup gf old fashioned oats
- 1 cup gf oat flour
Preheat oven to 350 degrees. Soak the chia seeds in 2 tablespoons of water and set aside. Mash sugar the bananas in a medium bowl with a large fork. Stir in the coconut milk then add the remaining ingredients (except pomegranate and pecans), including the soaked chia seeds, and stir just until you have a thick batter, don't overmix.
Fold in pomegranate and nuts now just until combined. Grease a 5x9 inch loaf pan and scrape the mixture inside and spread evenly.
Bake the bread for 45-55 minutes until the top is starting to brown then remove and cool for at least 15 minutes before slicing. Store in an airtight container.