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Photo Fun Day Friday
Happy Friday!! This week flew by for me, how about you? Got anything fun planned for the weekend? Hubby is originally from Louisville, so we are celebrating the Kentucky Derby tomorrow, as we do every year, but this year we can actually host a little party at our new home. We are so excited.
I plan to make a bunch of food that reminds Mark of home, most of which I cannot eat myself, but I definitely don’t mind one bit. I think Mark actually gets more homesick this time of year than at the holidays. It is such a big deal there. So I plan to make some Hot Brown Sandwiches, a black-eyed pea salad, pimento cheese dip, jalapeño cornbread, deviled eggs, apple cobbler and a bourbon pecan tart and of course mint juleps. Then we are picking up some homemade fried chicken from the market at the corner. Depending on how all the cooking and baking goes I will try to share some of the recipes on here, afterward. But I make no promises!
An update on our banana tree. Look at all those bananas. I cannot wait to eat some.
Some of the beautiful roses from our yard.
Having a home yoga practice means sometimes you get a little kitty in your down dog.
And sometimes your mat gets taken over by a real dog.
Mark was in San Francisco for a few days for work and Seri really missed him. She wouldn’t leave his side when he got home.
Tried running on the beach this week since I have been having a little knee pain. It felt really great on my knees and my back.
Discovered the most teeny tiny adorable hummingbird nest, cozied up in our grapevines. It is barely 2″ wide. If that. Incredible.
Had a growler of local organic grapefruit kombucha delivered by bike from local husband and wife company, Fine Feathers Kombucha. I just adore where I live.
I *think* I found what I was looking for on yesterday’s run. I KNOW that Seri did. Look how happy she is
Went to the doctors yesterday for the first time in over a year. It really is the one place in the whole wide world that can give me anxiety as soon as I walk in. I really don’t like doctors.
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Gluten-Free Banana Bread
For some reason the smell of overripe bananas drives me crazy. There is no specific reason for it, it’s just so strong and obnoxious to me. Any time they are on the counter and past the point of eating on their own, I always think ‘banana bread’. The perfect use for those little stinkers. This is a very simple gluten-free recipe that requires very little thought and only a few ingredients. If you hate measuring and buying multiple flours, Bob’s Red Mill makes a great all-purpose gluten-free flour. Of course, you can always create your own all-purpose flour mix, as well.
The great thing about this recipe is you can always change it up, you can add dried fruits like raisins, cranberries or cherries, chopped nuts, chocolate chips, etc. You can even come up with a sweet glaze to drizzle over the top and make this a delicious and simple dessert. This time around I kept it simple and just went with chopped pecans. I also have read you can substitute apple sauce for the oil in this recipe, I will have to give it a try to see how it works out.
This bread is just like the “real thing”, moist and light and it browns nicely on the outside. It has a nice sweetness and has the perfect amount of banana flavor without overpowering. It is equally as nice for breakfast toasted and topped with a smidge of butter alongside a cup of your favorite tea as it is served as dessert with a bit of cream cheese spread over it (I have fallen in love with Nancy’s Organic Cultured Cream Cheese).
Gluten-Free Banana Bread
adapted from Bob’s Red Mill
serves 101/3 cup grapeseed oil
2/3 cup organic dark brown sugar, packed
2 large local farm-fresh brown eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose gluten-free flour
2 teaspoons baking powder
1 1/4 teaspoons cinnamon
1 teaspoon fresh nutmeg
1 teaspoon xanthan gum
1/2 teaspoon salt
1 1/2 cups mashed ripe organic bananas (I used 4 small bananas)
1/2 cup chopped pecans or walnutsOther ingredients you could add:
chocolate chips
raisins
dried cranberries
blueberries
peanut butter chips
coconutPreheat oven to 350º F.
Use a bit of grapeseed oil to grease a 9×5-inch non-stick loaf pan. You can also make smaller loaves, use three 5×3 inch loaf pans.
Cream together oil, sugar, eggs, and vanilla in large bowl. Add flour, xanthan gum, salt, baking powder, cinnamon and nutmeg to egg mixture, alternating with bananas.
Beat until smooth. Stir in nuts and any other add-ins. Transfer to pan(s).
Bake 9×5″ loaf for 1 hour, 5×3″ loaves for 45 minutes. Make sure a cake tester or knife comes out clean.
