We're more than one week into January, and I'm not sure if it's the residual holiday feels or the fact that I've actually kept up with my new goals of lifting weights more often, but I'm feeling good about 2017 so far. After our few days in Philly, Andrew and I drove down from Chicago just in time to dance like fools for our dear friend Sonia's 26th, and Sunday I watched the Golden Globes with some quality folks while Andrew went to band practice (they are playing for our Match Day guys!! vv excited).
I've been a happy little banana nut back in my home this week, and it's nice to transition from the travel life of nomad gym hopping, long car trips, and adventurous eats to a more steady life of home-cooked meals, regular gym schedules, and time to finally catch up with everyone. Monday we watched the Clemson v. Alabama national championship at our friend's home and I reaffirmed my love for Doritos, Tuesday we had a little rainy day movie date, and today I'm taking a quick trip home before Candice goes back up for school. I'm most excited for the weekend, because Saturday is the annual doctor prom! I'm going to wear a sassy ruffly one shoulder and attempt old Hollywood curls - does someone want to come over and teach me the magic of hairstyling? Will repay with a thousand and one cupcakes. Or a hangover dim sum date.
This upcoming Monday I will be on a plane to Phoenix, because we have one last interview! I am looking forward to vitamin D and climbing desert rocks and oh yeah, wearing my suit for one last time this season (!!!) Also hehe Andrew and I booked our stay at a resort sooooo this is essentially also a vacation and yes, I love fourth year.
The recipe for this banana bread is below! Happy long weekend, everyone!
One special thing I want to do this year is utilize my ever-growing cookbook collection. I'm not sure if I've ever mentioned this, but Andrew will once in a while randomly surprise me with a new cookbook, and this past year I've gone from zero cookbooks to the proud owner of over twenty. I'm a lucky lady. And this banana bread is a result of a couple of them! This past fall, I made Molly's seeduction challah from her new cookbook Molly on the Range, and as a result had a lot of fun seeds in my home to use up. The year before, I made Adrianna's banana bread from her cookbook The Year of Cozy, and I knew Molly's flair matched with Adrianna's coziness would only make the most epic banana bread I could ask for. So to celebrate 2 years of blogging (officially on Saturday! eep!), here is a seedy, nutty banana bread - the love child of two brilliant bloggers that I admire immensely. It's the perfect snack to soothe your hangry in the late hours of the afternoon, or to get you up and at it in the morning when you just want to eat cake without the frosting.
Seedy, nutty banana bread, adapted from The Year of Cozy by Adrianna Adarme and inspired by Molly on the Range by Molly Yeh
- 2 cups all purpose flour
- 2 tablespoons sunflower seeds
- 2 tablespoons pumpkin seeds
- 1 1/2 tablespoons flaxseeds
- 1 tablespoon poppy seeds
- 1 tablespoon sesame seeds
- 4 1/2 tablespoons millet seeds
- 3/4 cup chopped walnuts
- 1 1/2 teaspoon salt
- 1/2 cup melted, unsalted butter
- 1/3 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 egg + 1 egg white
- 2 teaspoons vanilla extract
- 4 ripe bananas, mashed
- 1 1/2 teaspoon baking soda
For topping: sesame seeds, pumpkin seeds, and sunflower seeds
- Preheat oven to 350 F. Butter and flour a 9x5 in loaf pan and set aside.
- In a medium bowl, whisk the flour, sunflower seeds, pumpkin seeds, flaxseeds, poppy seeds, sesame seeds, millet seeds, walnuts, and salt until well combined. Set aside.
- In a large bowl, whisk the butter, dark brown sugar, and granulated sugar until well combined. Add the eggs and vanilla extract and whisk again until well combined. Add the bananas and baking soda and whisk again. Finally, add the flour mixture and whisk until just combined - no flour streaks but stop right after, don't overmix!
- Pour the batter into your loaf pan and sprinkle the top with extra seeds. Bake in the oven for 60-65 minutes or until a toothpick in the center comes out clean. I would recommend covering the top of the loaf in an aluminum foil tent at around 40 minutes to prevent the top from getting too brown! Remove the loaf from the oven and let cool on a cooling rack for 10 minutes. After 10 minutes, invert the bread and place upright on the cooling rack again until cool enough to handle. The bread is good for 3-5 days wrapped in foil once at room temperature, although it might not last that long!
More yearly banana goodness below...
- The first blog post ever: banana chocolate chip bread
- One year of blogging: roasted banana cupcakes with chocolate cream cheese frosting
And last but definitely not least, a billion thank you's to you guys: my family, my friends, and whoever else comes around to read what's on this little space. It really does mean so much to me ♥