If you haven’t noticed already, I mostly deal with stress by baking. Any time I’m way too busy and have a huge pile of things to do, I make sure I allocate at least a few hours to bake something. The process – the scooping, measuring, pouring, stirring – is all so soothing to me. This could also be why I absolutely love compounding lab; while the supplies differ in that we use a mortar and pestle, the process of weighing, triturating, and filling capsules soothes me just the same. After a weekend where I worked Friday, Saturday, and Sunday (after having a full week of classes), I allocated all of Monday morning for baking (it was Labor Day). Here’s one of four recipes I made that day.
- 1 cup wheat bran
- 1 cup buttermilk
- 4 Tbsp butter
- 14 packets truvia (or 3/4 cup sugar)
- 2 eggs
- 1/3 cup rum
- 1 tsp vanilla
- 1 1/2 cups white whole wheat flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cups zucchini, shredded
- 2 very ripe bananas, mashed
- 1 cup walnuts, chopped
- 1 ripe banana, for topping.
In a small bowl, combine the wheat bran and buttermilk, and set aside.
In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
Cream together the Truvia and butter in the bowl of a stand mixer (fitted with the paddle attachment), until light and fluffy. Mix in the eggs, rum, and vanilla. Mix in the mashed banana and wheat bran/buttermilk mixture. Slowly stir in the flour mixture until just combined. Fold in the shredded zucchini and walnuts.
Pour the batter into a parchment lined (or well greased) loaf pan. Slice the remaining banana, and top the loaf with the slices, down the center.
Bake at 350ºF for 45-50 minutes, until toothpick comes out clean. Allow to cool slightly in the pan before removing to a wire rack to cool. Enjoy.
You may freeze this loaf, well wrapped, for up to 2 months.