First of all, a big THANK YOU is in order.
It was not easy sharing with y’all what I’ve been going through in my absence. As you might imagine I had a hard time pressing the “publish” button. I knew by doing so I was exposing myself and without offering much detail it was up to you, my reader, to draw your own opinions. Your response made it all worth it. Over the next couple of days I received your emails, comments, Facebook messages, and texts that were filled with so much encouragement and kindness. In the end it was a huge relieve to have put that out there. And in doing so I am now able to move forward with this blog.
So again, THANK YOU!
Today calls for a celebration.
This morning at 5:30am I added the finishing touches to my grad school applications and sent them in. If you were to ask me eight months ago if this day would come, I would have doubted it very much. I was fully aware of the amount of prep work that was required of me to make this happen. I was also fully aware that I was suddenly a single, stay-at-home parent juggling a three and one year old, the airbnb business, a 100 year old house, and most difficult of all, my emotions. The last eight months have not been easy and there were many times I wanted to give up and give in to an easier life. But in the end, I felt I had no other choice than to show up and make good things happen. So I did.
And today I’m celebrating.
And not just with banana bread.
Come on, now. With this year behind me and my birthday just ahead of me, I’m going big. LA big. As I put up this recipe I’m sitting at the airport headed to sunny California to spend the weekend with some of my favorite people on the planet. But before I take off, I wanted to share this recipe; my first in over 9 months. Along with things to celebrate, I’ve got some exciting things on the horizon with the blog and it’s time to give it the attention it deserves.
So if you need something to fill the last of these winter days, might I suggest baking a batch of bread this weekend.
- Wet Ingredients
- 1 cup dates, pitted and soaked in hot water for 20 minutes
- 4 very ripe bananas
- ½ cup apple sauce
- ¼ cup coconut oil, melted
- 2 teaspoons vanilla extract
- 1¼ cup all-purpose flour
- 1 cup whole wheat flour
- 1¼ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup walnuts
- Preheat the oven to 350 degrees F. Lightly spray a 9x4 loaf pan and set aside.
- Drain the dates and place them in a food processor along with all the other wet ingredients. Blend until smooth.
- In a separate bowl stir together dry ingredients. Fold the date/banana mixture into the flour mixture. Once fully mixed, stir in walnuts.
- Pour the batter into the prepared loaf pan and spread even the top.
- Bake for 45-60 minutes until a knife inserted in the middle comes out clean. Allow loaf 20 minutes to cool in pan before transferring to cooling rack to cool completely.
- Serve immediately or store in an airtight container or freezer.
Come back soon because I have some exciting news!
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