This week has snuck right by me. It started with the tail of last week, and my preparing to make a wee road trip to Seattle to
spend time with my new almost sister-in-law, her maid of honor, and her mum for a ladies weekend, which was filled with hunting for a wedding dress, endless shopping for bridesmaids’ dresses, and a healthy amount of red wine. I had been prepping for this weekend, physically and emotionally; physically by packing & making 60 cupcakes for a friend’s baby dedication, and emotionally by spending more time just being with my sweet husband, who was not looking forward to spending a couple nights apart (um, I wasn’t a fan of that part either!). We hadn’t spent a night apart since we got married, and seeing as we paid all our long-distance relationship dues when we were dating, I don’t want many more apart! But men aren’t invited to ladies’ weekends, so we had to suck it up.
This incredible, inspiring lady is going to be my sister come summertime.
I drove home late Monday night, heart-filled, shopped out, and ready for some serious snuggles. Since then, I feel as if the past two days have zipped past, and I’m just realizing that it is indeed Thursday. It is an amazing, homey, rainy Thursday, a day that has been set aside for me to write and make a fresh batch of new creations. A day that will be spent mulling over the beauty of the life I have been given, a day filled with moments of realized grace and gratefulness. A day that I can feel the weight of burdens lifted, and the time that I can learn to be fully where I am.
This bread is today; subtle, sweet, and complex. It is a realized gift, full of undeserved blessing. It is a created, carved out moment to sit, be, and mull. It is light, delicate, and has layers. It is a whimsical piece of everyday life.
The crumb of this bread is delicate, and the bananas aren’t in your face, rather inviting you into a shared, smiling moment. The olive oil provided a moist nature that is complex. The maple syrup adds dimension to the sweetness.
Add a whimsical moment to your day.
Banana Maple Olive Oil Bread
makes 8 x 4 inch loaf
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/2 cup olive oil
1/2 cup brown sugar, packed
1/4 cup maple syrup
1 1/2 teaspoons pure vanilla extract
3 ripe bananas, mashed (about 1 cup puree)
1/2 cup Greek yogurt
for the topping:
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
Preheat oven to 350F. Grease or butter an 8 x 4 inch loaf pan. Line pan with a sling of parchment paper, with the long sides overhanging. Lightly grease or butter the parchment, then set the pan aside.
Whisk together the flours, baking soda, salt and spices in a medium bowl. Set aside.
In a large bowl, whisk together the olive oil and brown sugar, breaking up any lumps. Add the maple syrup and vanilla, whisking until smooth. Add the eggs, one at a time and beat until fully incorporated. With a wooden spoon, stir in the bananas, then Greek yogurt. Add the flour mixture to the liquids, stirring until just combined. Do not over mix. Pour batter into prepared pan, evening out the top if necessary.
Mix together the granulated sugar and cinnamon. Sprinkle the topping liberally over the batter and baked until a cake tester inserted in the middle of the loaf comes out clean, about 55-70 minutes. Remove from the oven, and leave the bread to cool in its pan for 10 minutes. Using the parchment sling, life the bread out of the pan, unwrap and allow to cool completely on a wire rack.
Source: slightly adapted from Shutterbean
Listening to: Ray LaMontagne