Because I don't always plaaaaaaan for what my pallet might desire at any given moment, I was super delighted to find a recipe online that I happened to have ALL of the ingredients for! Well, almost... For those who insist that baking is an EXACT science, well, I'm not a baking expert, but I modified this recipe a smidge and it was a total hit with my husband and his landscaping crew! That's enough 'science' for me!
I found this recipe from Spoon With Me and it.is.d.LISH!!! My version turned out cornbread-esque, which I looooooved. I only had 3 bananas vs. 4 and only added about 1/4 of the sugar. As well, I've been vibing on cream of buckwheat cereal as of late and decided to Vitamix the cereal into flour. I didn't blend it into a fine powder (which you can). This is why/how it had a cornbread-ish texture. It was so yum I had to share!!!
This makes a great breakfast bread + afternoon snack!
I am a mad scientist/amatuer culinary artist in the kitchen. I measure in pinches (taste-testing predominantly) + rarely read recipes. If I do, I barely read them in full. Perhaps it's a patience issue, but I prefer to allow my imagination + creativity take the lead. As I was checking out at the grocery store the other day, an image on the cover of a food magazine caught my eye. It had roasted baby tomatoes, macaroni pasta + veggies, all coated in a thickened tomato paste-like sauce. All I needed was one glance to spark my imagination of how to create my own version at home. I gotta say, it turned out scrumptious! And while my husband usually loves what I cook, he doesn't love leftovers. BUT.. he ended up liking this meal so much that he took it for lunch the next day. Win!
So here it is folks! This dish can be made sans (without) the gluten or dairy. See recipe below.
Preheat oven to 375' F