What's the last thing you baked?

I am making some Fudge No Pudge brownies because my poor dh has to work today. 

As with bookgrl, I am going to bake some brownies because my DH is working hard here at home.

I made brownies earlier and I just made biscuits to eat with our fried chicken tomorrow but we already ate about 3 each :S oh dear, so many carbs, but on the positive the baking gods are smiling on me again, they've absolutely hated me for ages, but both brownies and biscuits were great, I was really pleased with the biscuits as I'd never made them before, fried chicken, cream gravy and biscuits tomorrow!

I've got chocolate oatmeal muffins in the oven right now.

A healthy chocolate spice cake that isn't very nice, but I keep eating. 

oatmeal raisin cookies with DSS. He was so cute operating the mixer, even though he dropped it and I think it's broken.  

Oatmeal, cinnamon chip, and raisin cookies

A loaf of cinnamon raisin bread.

Cupcakes

I made an awesome banana bread last week in an attempt to use up the unhealthy bits still lingering around the house after the holidays. Can any of you lovely bakers tell me if you've had success swapping white flour with brown? I'm sure I can find conversion charts online, but I'd prefer getting advice from people who actually do it regularly - I really like the banana bread recipe I've got, but I'm off of white carbs again and so I'm wondering if I can keep the recipe but swap the flour.....

My first ever bread pudding! It was so good mmm mmm mmm 

Which flour are you going to be using Anne?

Which flour are you going to be using Anne?  

Well to be honest I haven't bought anything yet (waiting patiently for pay day to do a proper shop) - but I'm after a wholemeal flour of some sort - not bread flour though.

ETA: I wouldn't be against trying spelt or soy or some other sort either if anyone has any suggestions for converting recipes with that instead!

Bringing my edit down here.

Spelt would be one to one for regular flour.  It would definitely give a different texture and flavour, but I think it would be good in banana bread.

ETA: I've used it in quick breads, but not banana bread.  I can't remember what bread I used it in though.  I think it might have been pumpkin.  Really nice except the problem I always seem to have with British baking powder making it cakier than I'd like.

This is the worst thread for my tummy!

Tomorrow or maybe later today, I'll make Nanaimo Bars: http://www.nanaimo.ca/EN/main/visitors/NanaimoBars.html with the graham crackers I brought back from BC.