Oh hello! Ok, no apologies for disappearing. It’s just life now and I’m figuring out how to deal with it. One of those ways recently is focusing on my mornings. Sure I’m tired and I’d rather snooze and sleep in until I can’t possibly anymore, but when I wake up perky, that’s my sign to take advantage. This is my own time. Just for myself. No work yet. No stress from the day. No bad weather. This is my time.
There are a few ways how I do this… sit on my couch and actually sip my coffee instead of guzzling it down from a travel mug as I walk to work, cook a real breakfast (not just grab a banana to go), meet a friend for coffee and croissants at my favorite spot, get inspired on pinterest, go for a run (ok I haven’t done this one yet, but I think about it all the time!).
When I do make time to bake on the weekends, I’ve been thinking about mornings. Sure I can make cupcakes for breakfast, but *shocker* that’s not my typical morning routine. I don’t necessarily have the time during the week to eat a cake, but I do make a point to enjoy my mornings. So making scones, muffins, or this banana bread is the perfect way to spend my baking time especially because they last all week long. Just another way I’m figuring out how to save some time and treat myself. Go ahead, try it with this great recipe.
Morning Banana Bread
- 1 stick unsalted butter, at room temperature, plus more for the pan
- 1 3/4 cups all-purpose ﬂour, plus more for the pan
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 very ripe bananas
- 1 teaspoon fresh lemon juice
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1/2 teaspoon pure vanilla extract
- 2 large eggs
- 1/4 cup milk
- Heat the oven to 350°. Grease the bottom and sides of a 9-by-3-inch loaf pan with butter, then dust with ﬂour.
- In a bowl, sift together the ﬂour, cinnamon, baking soda and salt. In another bowl mash the bananas with the lemon juice.
- In a large bowl, using an electric mixer, beat the 1 stick of butter with the sugar and vanilla. Beat in the eggs, one at a time. Add a third of the dry ingredients and half of the milk; mix. Repeat until a’ of the dry ingredients and milk are incorporated, then beat in the banana mixture.
- Pour the mixture into the loaf pan and bake in the middle of the oven for 60 to 70 minutes, until the top of the bread is golden brown and a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then turn out onto a rack and let it cool completely.
* Serve with coffee, hilarious texts from your friends about last night, and a big smile because it’s the best and most innocent time of day!