So the human anatomy is weird. Some people show emotion, some people hide it. Some people can handle things better than others, some people just don’t exactly know how to deal with things. Whatever your coping mechanism is and it works for you I applaud you. My body is trying to kill me!
So usually I’m a pretty calm, collected and patient person. Sure throw in the little anxiety here and there and worries about my kids. Other than that, I go with the flow! What sucks is that the only way I know my body is stressed is when I wake up to what feels like thousands of pounds of pressure has been pushing on my jaw all night! Yup, I’m one of those people whose emotions come out when they are sleeping. Gee, thanks body, why couldn’t you just let me know while I am awake? Nope it likes to have me clench my jaw while I’m fast asleep and wake me up to what feels like a broken jaw! See what I mean by the anatomy of the human is weird.
This isn’t something new to me though, it’s usually the only way that I find out that I’m either doing too much, letting something bother me a little more than I should, or just when I’m super worried about something else. Because all of us women know that we are Superwoman/mom and we aren’t gonna let anything get to us, or at the very least admit it! Now as I scavenger my brain trying to pinpoint what it is that my body is telling me, I’m at least getting to enjoy one of life’s greatest gifts, banana bread.
As you can see from my previous posts, I LOVE BANANA DESSERTS! There is just something about them that is my kryptonite. Banana cake, banana bars, banana bread, banana cream pie, yup give me them all! When I came across this recipe in Flour’s Bakery and Cafe cookbook, I knew I had to make it. I’m always on the hunt for new banana bread recipes. Very rarely will I make the same one twice. This one though, I love! It is so moist and flavorful that I may just have to put a pin in it and relinquish my need to continue searching!
Recipe Source: Flour Cookbook
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp ground cinnamon
1/2 tsp salt
1 cup plus 2 Tbs sugar
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 Tbs creme fraiche or sour cream (I used Mexican Crema)
1 tsp vanilla extract
3/4 cup walnuts halves, toasted and chopped (I omitted)
Pre-heat oven to 325. Butter and flour a 9×5″ loaf pan. In bowl, sift together your flour, baking soda, cinnamon and salt, set aside. Using a stand mixer or hand mixer beat together your sugar and eggs on medium speed for about 8 minutes until it becomes light and fluffy.
Reducing your speed to low, add in your oil slowly. Add the bananas, creme fraiche and vanilla until it is just combined. Gently fold in your walnuts if you are choosing to use them. Spoon mixture into your prepared pan and bake for about 1 – 1 1/4 hours until golden brown or until toothpick inserted comes out clean. Let cool and enjoy!
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