Tuesday, April 5, 2016

Greek Yogurt Pumpkin Banana Bread

Life seems like a whirlwind since we got back from Florida two weeks ago. We got back on a Sunday and on Monday 12pm, I went straight to Austin for work, Jo turned 6 months old, we semi-celebrated our 2 year wedding anniversary and ran a 5k all in the same week. Last week we really tried to slow down and just enjoy the evenings and weekend together without going here, going there and rushing around town. This was absolute bliss... we need more of this!

ITS BEEN TWO WEEKS and I think it has all finally caught up to me. Granted, my first project went live last Friday and my newest project has been a time-suck (my new word = keeping me really busy at the office and even some evenings). I haven't baked since Christmas time but I thought my kick-ass project team deserved some baked goods for all their hard work over the last 2 months (and continued hard work while they support the go-live). I learned pretty early on in my "career" [am I allowed to use that word yet?] that baking food for people makes them happy and feel kinda special - maybe even just a little appreciated.

So tonight I gave Jo a bath, put her to bed and poured myself a glass of wine. She has two little, tiny, cute, baby teeth at the bottom and we've just upgraded from wash-cloth gum brushing to a baby toothbrush! 

Did I mention that we've started sleeping training too? My heart can't handle the whole cry-it-out (CIO) method but a little crying has been happening in this house in order to get her back to her crib at night. That's a topic for another post, back to the wine. Accompanying my wine was 5 chocolate chip cookies that I put in the oven (batter was pre-made from the holidays so I just popped them straight from the freezer to the oven to my mouth). 

I ate all 5 cookies and drank that whole glass of wine. Because thats how hard adulting has felt this week... and its only Tuesday! We still have 3 more days to go! So I started baking. My coworkers are all very funny men in the IT world who have had much patience with my learning curve for billing processes and have taught me SO MUCH these past 3 months. I drank my wine and mixed my dry ingredients. I ate my cookies and let the kitchen aid do the hard work. 

I had a last minute conference call scheduled at the same time I was planning on leaving work to pick up Jo from school. Needless to say I was still participating listening in while I walked into her infant room. Picture this, saying hello to my baby with all sorts of excitement and kisses... while still trying to keep up with the work conversation going on in my headphones. Did I mention adulting was hard today? I totally deserved those FIVE cookies and that glass of wine. And yes, I let the kitchen aid do all of the work.

And just like that.. between all of my complaining to my hubby (and now to you guys about how hard adulting has been this week), my ingredients mixing and the act of baking... my bread is done. It's 10pm and my bread is ready for work tomorrow. Me? I'm ready for bed! But I'll leave you with the lovely recipe and a cute little picture of the finished product.

Can you believe that I didn't even cut into it? :)

Greek Yogurt Pumpkin Banana Bread (borrowed from here)

   1½ cups all-purpose flour*
   1 tsp. baking powder
   1/2 tsp. baking soda
   1 tsp. cinnamon
   1/2 tsp. ground ginger
   1/4 tsp. ground nutmeg
   ½ tsp. sea salt
   2 eggs, lightly beaten
   1 large, ripe banana (~1/2 cup mashed)
   1/2 cup pumpkin puree
   ½ cup plain Greek yogurt
   ¼ cup maple syrup
   ¼ cup brown sugar
   1 tsp. vanilla extract
Optional add-ins: ½ cup chocolate chips/raisins/nuts/etc.

   Preheat your oven to 350ºF, and lightly grease a 9 x 5 bread pan. Set aside.
   In a large mixing bowl, combine flour, baking powder, baking soda, spices, and salt. Stir until well combined and set aside.
   Lightly beat the eggs in a medium sized mixing bowl. Add mashed bananas, pumpkin, Greek yogurt, maple syrup, brown sugar, and vanilla. Stir until well combined.
   Pour the wet ingredients into the dry ingredients and stir gently. Do not over mix. Fold in any add-ins you wish to include.
   Pour the batter into the loaf pan, spreading it out evenly, and bake for 60 minutes, or until a toothpick inserted into the centre comes out clean. After 45 minutes, you may wish to cover with a sheet of tin foil to prevent the top from getting too brown.
   Remove from oven and let cool for about 10 minutes before transferring to a cooling rack to cool completely.

PS - I added chocolate chips to mine :)


No comments:

Post a Comment