This week is crazy! So since the week isn’t typical, this week’s post isn’t typical. Next week I’ll get back to marriage stuff, but in the meantime here’s a couple of things:
First, I’m at a conference right now! This is my first time attending Leading and Loving It, and I’m so excited for the sessions and time with other women.
Second, I have a yummy recipe to share with you. We found this recipe recently and LOVE baking it. We’ve adjusted it a bit, but you can find the original recipe for Blueberry-Banana Bread from Giada De Laurentiis on Food Network.
Here’s our version. I replaced the white flour with a little less wheat flour and swapped the blueberries for chocolate chips. But when blueberries are in season, you have to make the bread with them! It makes the bread a tangy sweet flavor and balances with the bananas perfectly. But until next summer (or the next splurge), chocolate is fine with me.
Butter, for greasing the loaf pan
1 1/4 cups wheat flour (it’s more dense than white flour, so use a little less)
1 teaspoon baking soda
1 teaspoon fine salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup sugar
1/2 cup vegetable oil
2 large eggs, beaten
2 teaspoons vanilla extract
2 ripe bananas, peeled and coarsely mashed to yield about 3/4 cup of mashed banana
2/3 cup chocolate chips
My oven only needs 45 minutes of baking time instead of one hour. Read the rest of the recipe here on Food Network. Enjoy!
If you want to use honey for part of the sugar, use 1/4 cup sugar and 1/2 cup honey. Increase the baking powder to a total of 3/4 teaspoon and reduce the oil to 1/3 cup. Lower the temperature to bake at 325 for one hour.