Today the DC area shut down for Hurricane Sandy. The TV stations are streaming continuous coverage of winds, waves, and water-bottle-less ailses at the grocery stores. Ironically, it was supposed to be "Pajama Day" at school today. Ms. Cassidy still wore her pajamas all day, just not in the classroom.
Have I told you that I have the best roommates? I have the best roommates. Look what we cooked up for lunch today. Moroccan stew, kale chips, and banana bread. Delish!
I eat so much better on hurricane days. Some of us already have cabin fever only after one day of Sandra Dee and are dancing around the apartment to the soundtrack of Grease. You heard it here first: "There are going to be a lot of babies born in 9 months." My favorite Sandy memes so far are:
Our party had a costume option. I went as Jess from New Girl. I'm glad we got a little Halloween spirit in before the Frankenstorm.
The day off was a great opportunity to get some baking done, something that has become increasingly less frequent since becoming a teacher. I had bananas that I forgot to eat last week so banana bread seemed like a good choice.
Cozy spices of cinnamon and nutmeg along with a hint of vanilla satisfy your fall cravings. A cup of yogurt adds some tang (I used orange and ginger yogurt) and moisture to this otherwise hearty, yet cakey bread. I hope you enjoy and stay dry!
yields one large loaf or multiple mini loaves
1/2 cup butter, softened
1 cup yogurt
3 bananas, mashed or pureed
1 teaspoon vanilla extract
2 cups flour
1 cup brown sugar
3 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
Preheat the oven to 350F. Prepare loaf pan(s) by greasing with butter and dusting with flour. In a large bowl, beat the butter until blended. Add the yogurt, bananas, eggs, and vanilla and beat until evenly combined. Add the dry ingredients and stir until combined. Pour batter into pan. Bake for 45-50 minutes or until a tester comes out clean. Remove from oven and let cool on a rack for one hour before serving.