Friday, June 17, 2011


...I've slipped into a pattern of semi-restrained nesting with a heaping dose of trying to keep myself busy on the side.  The last few weeks of the third trimester are enough to make anyone go mad, how it really could be any day (even today!) or it could be weeks yet.  So I clean and re-clean.  I nap and I rearrange.  I listlessly sit at night and knit tiny quick things while over-evaluating every slight twinge to my abdomen.  I read birth stories.  I recall my own.  I wake up each morning a tad disappointed.

Its a cross between edge of your seat excitement and boring waiting around.  Its the thrill of mystery and the annoyance of not really knowing when anything is going to happen.  It is one of the few big things left in life that some of us choose not to plan out to the letter.  And its awkward feeling, not knowing what our plans for this weekend are, or for next week.

I seem to have become a bit attention-deficit during all of this, particularly in the area of food purchasing and preparation.  I go to the grocery and feel a bit bewildered.  Nothing appeals to me.  I come home with a ton of produce and little else.  I think it may be exasperating to my family members, but lately all I want to eat is fresh fruit and baked goods.  Breads, muffins, cookies, cakes.  And gulp down glass after glass of iced tea.

Yesterday I baked banana bread.  And ate blueberries.  And drank tea.  A small slice of cheese for protein.  Sounds good to me.

If you have similar leanings these days, bake along with me!  Here is the recipe I used:

Banana Bread

 1 1/2 C Sugar
1/2 C butter
2 large eggs
1 1/2 c mashed very ripe bananas (I use 3 medium sized ones)
1/2 C buttermilk (regular milk works fine as well)
1 t vanilla
2 1/2 C all purpose flour
1 t baking soda
1 t salt
1 C chopped nuts (optional)

Heat oven to 350.  Grease 9 inch loaf pan (bacon grease is my go-to baking grease!).
Mix sugar and butter in large bowl.  Stir in eggs, bananas, milk and vanilla.  Beat until smooth.  Stir in flour, baking soda and salt just until moistened.
Bake at 350 for 1 hour 15 minutes.  Cool 10 minutes on wire rack.

Stores at room temp for 4 days and fridge for about 10 days.  Enjoy!

Bookmark Digg Bookmark Bookmark Facebook Bookmark Reddit Bookmark StumbleUpon Bookmark Yahoo Bookmark Google Bookmark Technorati Bookmark Twitter


  1. Banana bread also keeps lovely frozen! (I like it best that way with a little cream cheese)

  2. Mmmm banana bread. It's one of those things we almost keep in constant supply here. Everyone loves it. :) I'm sure you're so anxious and we're all so excited to see the new addition to your gorgeous family.

  3. Anna - we are the same. I even buy extra bananas just to let them "go bad" so I can make banana bread. YUM.

  4. Recipe looks similar to mine...but never tried it with buttermilk. that sounds like a nice addition. I often will put a container or 2 of the kids applesauce in my recipe too, and a bit less sugar when I do. Makes it really moist.
    I even freeze bananas so that I can always have some on hand!
    This should go great with the ice tea I made on my back deck the other day! My hubby loves it! thanks for sharing that too!


Thank you so much for stopping by! I love hearing from you! While you're here, don't forget to click "subscribe"!