Newlyweds, banana bread, & everything in between

Hello, Pencils. Where do I even start? I’m feeling a little rusty, but I am happy to be back on the blogging train. I surely have missed being a part of the blogosphere and reading my fellow bloggers’ posts! Sooooo, where have I been and what have I been up to? Well, this Californian got married and is adjusting to being the “Missus” in Mister and Missus. My good friend, “Kooky,” (I promised you a shout-out) just visited and we got to gab and catch up over pumpkin spice chai (thank you, Trader Joe’s), homemade banana bread (too many bananas in my fruit basket), “chicken” sandwich, fries, and chili from Veggie Grill (compliments from my husband), and a Lebanese sweet called “sfoof” and a Lebanese cookie called “Kaak” compliments of my mother and mother-in-law. Yep, the evening was comprised of elements from those near and dear. “The Fresh Prince of Bel-Air” is on the tele. I don’t really refer to the tv as the “tele” but right now I’m in that kind of mood. My mind is all over the place, so forgive me if this post is all over the place, too. Oh! What’s the everything in between? It’s a little bit of this and a little bit of that; it’s a little more of this and a little less of that. I have some leftover guacamole in the fridge. Anyone interested? I made it last night in honor of Monday Night Football. I’m no football fan, as I still don’t quite understand the logistics of the game, but I do appreciate it for what its, and if I had to pick a team, well, I’ll go with the red and gold. Have any bananas that are about to go ripe? Here’s a quick and easy recipe. Get out your baking pan!

Ingredients:

4 ripe bananas
4 eggs
1/2 cup of almond flour
3 TBS of almond butter (crunchy optional)
A pinch of sea salt (regular salt works, too)
1 tsp of baking soda
1 tsp of cinnamon
1 teaspoon of vanilla

Beat eggs in a bowl. Add almond butter and beat into eggs. Add the rest of the dry ingredients and mix.

Preheat the oven to 350 degrees. Bake for 30-40 minutes or until center isn’t gooey. Let cool before slicing and serving. You’re welcome.

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