February is a scorned month by the majority, or so I would imagine. It is rather cold, and bleak, and unfortunately positioned after the holidays and before the beginning of a season of excitement, or dread, if swimsuits and week-long beach parties aren’t your bag.
Personally, I enjoy February. I have finally accepted the weather. I’ve gotten into the groove of a new year. My schedule is in check. My routine is carved out. Spring in on the horizon. February is a short month heavy on the celebrations.
You see, February 13th is my sweetie’s birthday and February 14th is the national day to pamper that same sweets. It’s a regular love showdown full of good company, gifts, and delicious eats. Mid-February is a break from the monotony of the grind, and one I take very seriously.
Today is February 12th. I have begun the week-long romp. I woke Chris up to a special serenading of “Happy early birthday to you” and presented him with the picture of indulgence-cake…..for breakfast.
This was no ordinary cake either. This was an original-esque creation made the night before while Chris toiled away at the office. A chickpea batter studded with mashed ripe banana, oats, peanut butter, and brown sugar, as well as 4 chopped dates and a sprinkling of semi-sweet chocolate chunks, this birthday cake has the consistency of a moist blondie bar with the taste of rich banana bread. Relatively low sugar and no fat, this is a cake you should eat for breakfast, even though it tastes sinister enough to make you preface your second slice.
Happy Birthday to you. You deserve it all.
Banana Bread Blondies Recipe:
1 can chickpeas, drained and rinsed
1 mashed banana
2 tbsp baking powder
1/8 tsp salt
5 chopped dates
1/4 cup brown sugar
1/4 cup peanut butter (optional, but yields stronger taste!)
3 tbsp oatmeal (optional, but urged!)
semi-sweet chocolate chunks
In a food processor combine all the ingredient and pulse until the mixture forms a gooey, cake-like batter. Spoon into a greased baking pan and layer chocolate chunks on top. Bake at 350 degrees for 30-40 minutes.