Somehow it’s August already. Summer has completely passed me by. And apparently blogging has taken a back seat, too. I’ve been spending as much time outside as I possibly can. I’m hosting my sister’s bridal shower in my backyard next weekend, so a lot of my time has been spent trying to jazz up my yard. It’s been really fun planning the shower! I can’t beleive it’s a week away. I will defintely do a big blog post about it.
I’ve purchased a lot of fun items (inluding the cute pink straw you see in these pictures) from a fabulous website called Minted. Minted is a global community of independent graphic designers and an online store that prints and sells the best of their designs in the form of paper goods.
I purchased custom invites from them and they were absolutely beautiful! I received so many compliments on them. I have a few more fun items coming my way next week and I can’t wait to share them with you! If you have an event coming up, or just need some cute blog props, I highly suggest checking out their website.
I’ve had a few overripe banana’s sittin’ around so the most obvious thing to do was to make banana bread. I opted to go with a new recipe I came across from Anna Olson. It’s egg and dairy free, which worked great, since I hardly had any milk left and I used up all my eggs at breakfast. This bread is incredibly moist and full of banana flavor, you won’t even miss the eggs or dairy! I chocked this bread full of walnuts, but it should go without saying that chocolate chips would be a great addition!
- 1 and 1/2 cup mashed ripe bananas about 3 medium-sized bananas
- 1/3 cup packed brown sugar
- 1/3 cup grapeseed oil *vegetable oil works fine too
- 1/3 cup almond or soy milk *I used almond milk
- 1 tsp vanilla extract
- 1 and 2/3 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup walnut pieces
- Preheat oven to 350 degrees F. Grease and flour a 9x5 inch loaf pan.
- Whisk together mashed bananas, brown sugar, oil and almond or soy milk.
- In a separate bowl, sift together the flour, baking powder, baking soda and salt.
- Add the dry ingredients to the banana mixture and stir until evenly blended. Stir in the walnut pieces.
- Pour batter into the prepared loaf tin, and spread to level.
- Bake the banana bread for 45-50 minutes, until a tester inserted in the center of the loaf comes out clean. Cool the loaf for 20 minutes in the pan, then turn out to cool completely.
- The banana bread will keep for up to 3 days at room temperature, or you can freeze it for up to 3 months. Do not refrigerate.
Nutritional calculation was provided by WP Recipe Maker and is an estimation only. For special diets or medical issues please use your preferred calculator