When I was in graduate school, I managed my stress by baking. I baked a lot of bread - white and banana. My parents were kind enough to supply hundreds of pounds of flour for me to stay sane. I bought the other ingredients. I never ate what I made though. I always gave it away. It seemed contradictory to me to eat my stress and hold onto it. I would bake loaves of bread and cinnamon-sugar the pan to a yummy outside and have flavor contrast.
I also didn't eat sugar for a semester which was incredible control for me. I broke the sugar-free phase with a death by chocolate at Cold Stone Creamery for my birthday. Wow! That was a sugar overload!
Source: Shaulan Morgan
2/3 cup margarine or shortening (I use butter)
1 1/2 cups sugar
1 cup mashed bananas
1/4 cup thick sour milk (add 2 tsp vinegar cup and let stand)
1 tsp vanilla (I also had 1 tsp almond flavoring)
1 tsp baking soda
3 cups flour
1 cup chocolate chips and/or nuts
Preheat oven to 350 . Grease pans with cinnamon/sugar mixture. Cream margarine and sugar. Add eggs, milk, and vanilla. Mix well. Slowly add flour and baking soda.
Add banana and nuts/chocolate and mix well. Divide batter evenly between loaf pans. Bake for 35-40 minutes. For muffins it is about 25 minutes.
I've also added the blueberries instead of nuts and chocolate. As with any bread watch it until it is done. Every where is different because of elevation and humidity.