Will Swim For Banana Bread

I know many people don’t like the sight of dark bananas on their counter (which is probably why they pass them off to me), but I love a good banana bread and am always excited about the idea of searching for a new recipe (I have at least 7 in my recipe binder already).  Because of this, I buy my bananas in bulk from Costco and gladly accept overripe banana donations.  For the record, I also accept zucchini if anyone’s garden is overflowing with them this summer.

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Yesterday morning, I got myself to the pool for a 30 minute ‘confidence swim’.  This is what I call swimming in circles around the fun outdoor pool for 30 straight minutes without touching the ground or pushing off the wall like I do when I swim laps.  I did mostly freestyle with a few breast strokes to turn while trying not to run into the nice man also swimming outdoors.  I predict that my mile swim will take around 30 minutes, well probably closer to 35 minutes, but I am hoping a workout like yesterdays will help boost my confidence and keep me calmer while I swim across the lake in a few weeks.

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After my swim, I felt pretty good.  Especially when I was relaxing in the whirlpool before I had to head off to work.  I even had enough energy to get in a 7.5 mile run this morning…a nice step in increasing my mileage this month.  With all of this exercise, I have been super hungry…which brings us back to the bananas!

I had a few bananas hanging around and I was hoping to find time this week to make a banana bread.  I wanted something to bring to friends this weekend, plus I haven’t done much baking lately and I miss it.  This morning, my mom gave me a few more brown bananas to add to the bunch.  When I got home from work, I knew I wasn’t going to have tons of time for baking, so I was happy that I had saved Gina’s recipe for Low Fat Peanut Butter Banana Muffins from her blog Gina’s Skinny Recipes (which for those of you who are interested is very WW friendly).  I decided to turn her muffins into 3 mini loaves…one for me and two to freeze for friends.  So when the BOY headed out for a DQ run after dinner, I hit the kitchen for some therapeutic baking.

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The recipe was easy to follow.  Although I didn’t have any Better ‘N Butter PB, I used the generic kind I keep for baking, which worked just fine.  I baked my mini loaves for 40 minutes and they turned out beautifully.

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I was eager for a taste and happy to find the bite with the PB swirl…yum!  The bread is very moist with the right blend of PB and banana. I can see where these would make a popular muffin at your next brunch…I might even add some mini chocolate chips…not that they’d need it!

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Looking for other ways to turn brown bananas into banana bread?  Here are a few of my favorites!

Classic Banana Bread

Peanut Butter Banana Bread

Clean Banana Bread

 

Although I have been finding many of my recent recipes on blog sites, I still get excited over a new cookbook AND look what just arrived in the mail…

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I’ve already flipped through the whole book, soaking in the pictures and mouth watering recipes.  Tosca’s newest recipe book has a colorful picture on every page (which I love) and nutrition information.  It includes classics like French Onion Soup (there is a whole soup chapter) and inventive new recipes like Sweet Potato Custard and Chili and Scrambled Egg Breakfast Tacos (there is also a brunch chapter).  She also includes some helpful tips on picking herbs and sustaining a vegetarian diet.  I’m looking forward to some clean cooking…when does my CSA arrive?!

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