Whew! Yesterday I ended up being so pooped after my hike! I did, indeed, take Rocky on a trip up the road to the store (to score a RedBox), but then I went home and proceeded to take a 90 minute nap! It felt glorious!
Chris was working all day long! When he got home at 7:30pm, I ran up to the grocery store really quickly to pick up a couple things while he hit the shower. When I got back we decided to hit up a local Chinese place for dinner. Too tired to cook anything!
This was my fortune:
About 10 minutes after we got home I walked into the bedroom to find this going on
Wow. I must have some tired boys!!!
Chris is working again all day today
But, I decided to have another leisurely morning. What else are Sundays for, right? I took Rocky on an hour walk (didn’t mean to go that long, but got slightly lost for a minute!), came home, read blogs, and was inspired to bake!
I’m so glad I just happened to stumble across this new-to-me blog, What Kelly Said, and to find THIS recipe. So exciting! Not only does it sound delicious, but I have all of those ingredients on hand (plus, bonus: it doesn’t involve baking with yeast!!)
I whipped it up, tended to some laundry, and in what felt like no time, I was able to pull this bad boy out of my oven, with my house smelling just heavenly!
Peanut Butter Banana Bread
I modified the original recipe just a tad
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1/4 cup sugar
1/4 cup agave nectar
1 tsp salt
1 egg, beaten
1 cup unsweetened almond milk
1/2 cup PB&Co Dark Chocolate Peanut Butter
1/2 cup almond butter
1 banana, mashed
Preheat oven to 300 degrees. Mix together dry ingredients in a large bowl (white + wheat flours, sugar, salt).
In a medium sized bowl, mix together peanut butter, mashed banana, and agave nectar. Pour into big bowl.
Re-use medium bowl (I don’t like to dirty extra dishes) to beat egg and mix with milk. Pour into big bowl and stir all together until dry ingredients are moistened.
Pour batter into a prepared bread pan (or muffin tins if you prefer peanut butter banana muffins!). Bake for 60 minutes, or until a toothpick in the center comes out clean. Cool completely.
omg, y’all – this came out amazing!!!
I ate half of it just as it was and it was delicious. The other half I had a spark of genius (inspired by Trader Joe’s peanut butter cream cheese) and spread a bit of reduced fat cream cheese on top. It was the thing food dreams are made of!
The rest of my day is going to include lots of laundry, dishes, and cleaning, packing for my trip, doing some reading and work, and maybe watching that Netflix that I never got around to yesterday (that nap was totally worth it!)
What have you accomplished this weekend?
Do you hate baking with yeast, too?