In my line of work, there is often no greater luxury than eating while sitting down. All week long it’s a constant struggle to eat healthy meals while running from stage to stage, trying not to spill something on myself and to not talk with my mouth full when setting background or answering my walkie. All this makes breakfast on the weekends extra special, something I look forward to and plan out in my head while I’m praying that my toast doesn’t pop up while we are rolling.
adapted from two recipes on Orangette
3 very ripe bananas, mashed
2 large eggs
1 cup flour
1/2 cup whole wheat flour
1 cup sugar
1 tsp baking powder
2 tsp cinnamon
1 tsp vanilla extract
2 Tbsp. granulated sugar
1/4 tsp. ground cinnamon
Preheat oven to 375F. Spray a loaf pan with nonstick cooking spray.
In a medium mixing bowl, combine eggs with mashed bananas. Add flour, sugar, baking soda, cinnamon, and vanilla, and mix well. Pour batter into the prepared loaf pan. Combine topping ingredients in a small bowl and sprinkle even over the top of the batter. Bake for 35-40 minutes.
Herb & Veggie Scramble
Chop up any vegetables you like. I used onion, red and green pepper, and mushroom.
Saute the veggies in olive oil, season generously with salt, pepper, red pepper flakes, italian seasoning and fresh thyme. Saute the vegetables in olive oil, adding any seasoning you like and cook on low until peppers are softened and onions translucent. In a separate bowl whisk eggs with a few tablespoons of milk, onion powder, garlic powder, salt and pepper. Pour egg mixture over vegetables and stir gently with a wooden spoon or spatula until eggs are cooked to desired doneness.
Next weekend can’t get here fast enough- there’s a pear french toast recipe I’m dying to try!