Banana Bread

My mom and sister came to visit me last night, and I always relax a little when they’re around. I know that I can be completely myself, and after a week of pretending to be someone else (someone capable and in control) at work, its nice to let down my guard a little. I think I’m finally able to breathe after the week I had. I’m trying to ignore the fact that it starts again tomorrow.

My mom and her small group volunteer at a retirement home every other Sunday night, and this week she promised to bring along a treat. So you all know, I did not inherit my love of baking from my mom. She can bake, she will bake…but she doesn’t get any enjoyment from it. So when she offered to buy the ingredients and clean up the baking dishes, I jumped at the chance to make something. I’m helpful like that.

Plus, any excuse to bake and photograph something for the blog is a good one.

I love making banana bread. Its delicious, it makes the house smell fantastic, and its relatively easy. I’ve posted the recipe for this earlier (banana bread) but I made them into muffins. That recipe will make two 9×5 loaves, and rather than baking for 20 minutes, bake the loaves for approximately 50 minutes. Remember to grease your pan, or else it’ll stick!

I’ll be back with updates and more recipes this week.

7 thoughts on “Banana Bread

      • I didn’t get to it today, but am off on Tuesday, so I’ll try then. I’m going to substitute agave syrup for the brown sugar, so that may make a difference. I’ll let you know!

  1. I ended up with a loaf and 9 muffins. I totally mutilated your recipe, but it turned out pretty good. I used whole wheat flour, an extra banana (to combat the denseness of the flour), and 1/3 cup agave syrup with 1/2 cup sucralose instead of sugar. But it’s a little more diabetic friendly, and both smells and tastes wonderful! That’s hard to beat. 🙂 Thanks for the recipe.

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