Recently I thought I would use my bread machine - three years or so is a long enough hiatus I think.  I don't eat much bread myself usually.  I couldn't find the manual that came with it but with a little help from the Mr. we were able to decode the functions by pushing the buttons a few times.  My first attempt was a spelt brown bread in which I substituted coconut oil for the canola oil and halved the amount of molasses because I thought it called for too much.  It turned out good, nice taste, a dense bread, but not very interesting and I was glad I did not add all the molasses.  Since it was to be my test bread I did not bother to take pictures.

After that small success I got a little cocky and thought I would really experiment with a few different ideas I had that would make it healthier and more interesting.  I have to say that I am not the bread maker I thought I was going to be because after 3 hours and 40 minutes it was a complete flop.  That's all I have to say about that.

It was time to redeem myself while at the same time satisfying the Mr.'s bread-lovin' heart.  I found a recipe from a well known flour manufacturer, Robin Hood, for banana yeast bread, and other than using coconut oil instead of canola, followed it to a T.  It used more white flour than whole wheat which went against my grain but excluding yeast the ingredients were all organic and that should count for something!

While it's a little misshapen it had a nice light texture and banana flavor though it is not sweet or cake-like as a quick bread would be.  It was good toasted and spread with crunchy peanut butter.  Since it was my desert day and I had no deserts in the house (not even a cookie I kid you not!) I had two slices. : )