dense and sweet, healthful and nourishing, this banana bread is transcendent. oats and honey negate the need for anything artificial, so enjoyment is unencumbered. best enjoyed in early sunlight alongside the toasted glory of warm coffee.

Though I love food with a fervor matched by few, I will say that not all eats have equal adoration in my eyes. Sure, not all meals are as thoughtfully crafted or tastefully sourced, but that's not what I'm talking about here. I'm simply referring to the fact that I'm often guilty of giving breakfast the cold shoulder.

I religiously drink at least 3 mugfuls of piping-hot, black coffee per day (and yes I do know this is probably not incredibly healthy), yet seldom push myself to partake in the supposed "most important meal of the day."

I'll spend ages relaxing with a hot mug and some reading, then spend less than 30 seconds preparing my first food consumption. Rather than meditate over a full plate in the early hours, you'll often see me grabbing a piece of fruit to accompany my brimming, steamy Thermos as I run out the door.

Honestly, I think it's the timing of the meal that's a nonstarter. My first thoughts when I rise have little to do with appetite, and a lot more to do with easing into the day ahead. I find that my stomach isn't quite prepped for nourishment until I'm well on my way to a productive daylight.

In reality, breakfast is quite the extravagant meal. Eggs alone constitute thousands of different preparations, endless ideas for morning satiety. Match that with the wide spectrum of pastries, breads, cereals, and dairy that often show up alongside fluffy scrambles, and you have an unimaginable organization of possibilities.

A simple rearrangement of letters and syllables instantly makes the concept of a late breakfast appealing to me- BRUNCH. Irrevocably classy, sophisticated and dripping with taste, brunch is an idea I can get on board with. Funny, isn't it, how a shift in scheduling and a new name can suddenly transform my least favorite setting into an irresistible event.

It's these rare moments, when I find myself facing an unoccupied AM and a grumbling stomach, that I must capitalize upon any sort of predilection for the fanfare.

Those who know me well know my adoration of brunch, and even more intimately, they know my inclination toward savory offerings and those abundant in produce. Some would say that the thought of me devouring a saccharine baked-good is both whimsical and nonsensical.

Occasionally, breaking out of my routine mold in the name of experimentation is refreshing and quite fun. So when inspiration struck and my empty belly corroborated, I resolved to investigate the possibilities of a gluten free AND dairy free banana bread.

Overly ripe bananas only served to further this ambition, and I found myself giddy with the idea of crafting a guilt-free dessert that could effectively substitute for the meager morning provisions I traditionally intake.

The inaugural processes of this dish aren't quite glamorous, yet the result is beyond exquisite. Two ripe bananas are what I began to pulverize with a fork, but for those with a gourmet flair, roasting the fruit prior to addition is nothing short of otherworldly. A few moments in the oven blackens the peel, but leaves the interior with a lusciously honeyed, divinely caramelized flavor.

Take the smashed banana, and mix in a heaping amount of rolled oats. Oats compose a crumbly texture, while serving as a mild base for taking on glorious seasonings. Next comes the peanut butter (or really anything condensed and nutty). A fan of the spread myself, I make sure to incorporate a healthy serving, using a variety infused with hefty pieces for additional crunch. Crack in an egg, and you are in business!

Whisking the aforementioned items together you should come up with a thick batter that's aromatic in the most enticing way, but the best is yet to come! What's a banana-nut bread without a little kick of sweetness??

Don't worry, a delicately candied aesthetic is totally achievable without the addition of anything refined or granular. To elevate the dessert-quality of this loaf, I heaped in some honey and was generous with vanilla extract. The natural sugars of the banana are truly luminous, and there is absolutely no need to overcomplicate things here.

A dash of baking soda and a copious incorporation of cinnamon finish off the concoction, and we are ready for the oven!

I used a loaf pan, greased with a sliver of parchment paper lining the bottom. Layer in the batter, and slide the pan into the warm abyss where baking miracles occur.

I recommend stationing yourself in a location conducive to routine peeking, and utilizing olfactory senses to detect when the appropriate aroma is reached! The bread won't rise significantly, but a delicate crust will be formed as the mixture browns and firms.

Now the hardest part is waiting for the finished product to cool before slicing. It's almost excruciating to have your nose filled with the persuasive scent and your sight filled with the bewitching spectacle, yet the loaf needs several moments of cooling before it has reached a desirable consistency.

Once somewhat cool, it's prime for enjoyment! A sizable slab plated with freshly sliced banana rounds, a dust of cinnamon, and a drizzle of honey is practically sinful. But you can relish every bite knowing you are fueling your body with healthful ingredients (only disguised as something perilous).

And that's it! You're set for snacks, dessert, and/or breakfast for the week! When the sweet tooth hits, you're prepared with a nourishing and indulgent gem! This recipe has me reconsidering- maybe breakfast isn't such an inconvenience after all!

RECIPE:

2 bananas, ripe and mashed

1/2 cup of peanut butter or other nut butter (I prefer crunchy)

1 1/2 cups of rolled oats

1 egg

2 tablespoons of raw honey (if you like sweet things, feel free to double)

1 tablespoon (or more) of natural vanilla extract

1/2 teaspoon of baking soda

1 tablespoon of cinnamon

Prepare according to the above text. Bake in a loaf pan in a 375 degree oven for about 10-15 minutes, checking frequently.

{Innocent Indulgence}

RECIPE: