thinks knows is completely sure I’ve lost my mind.
Just so we are clear, this isn’t the first time he’s had that thought. And it won’t be the last, I assure you.
Here’s the deal: I set a goal for myself last month to get back into my fitness groove – which means a lot of walking and riding. And get this – since October 23, I’ve ridden 167 miles and walked 64.8 miles.
Wow – that’s more than I thought. No wonder my shoes are so worn….
Anyway, I received a text from Dad yesterday that said, “Are you training for a marathon?”
Nope – just enjoying the side benefits to all that activity – which means I have a slice of this bread smothered in peanut butter every morning after my workout. Plus, I have more energy and feel more clear headed, as I do my best thinking while exercising.
I’ve had a lot to think about lately…… like the fact that Christmas is around the corner.
Commence online shopping!
Banana Pecan Bread – adapted from Sally’s Baking Addiction
This recipe is touted as “the best” banana bread. And while I’m not qualified to say whether it is or isn’t, I will say it is very good – it has a really nice texture and isn’t overly sweet.
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup packed brown sugar
- 2 large eggs
- 1/3 cup yogurt
- 2 cups mashed bananas
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 cup chopped pecans
Preheat the oven to 350 degrees. Lightly spray a 9×5 loaf pan with nonstick spray. Set aside.Using a hand-held or stand mixer, cream together the butter and brown sugar on medium speed, about 3 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas and vanilla on medium speed for 1 minute. In a large bowl, whisk the flour, baking soda, and cinnamon together until combined. Using a large spoon or rubber spatula, fold the dry ingredients and pecans into the wet ingredients.Do not overmix.
Spoon the batter into the prepared baking pan and bake for 60-65 minutes. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan on a wire rack.