Last week was the first week back to classes since the break. I have to admit it was a little rough getting out of bed to the sound of an alarm instead of the sweet sound of “I can get up whenever I want to,” especially on those days when Adam had to get up for work and I knew I could lay in bed much longer. Now the time difference between getting up in the morning is a mere hour. I only get one whole hour longer than Adam in the morning (yes – boohoo for me.) It especially sucks on the days when Adam wakes me up when he gets up and I can’t fall back to sleep. Once I’m up, i’m usually up – unless I am realllyyyy tired.
Since moving in it has been really nice that we have more than one bathroom. Our old condo had a ‘cheater’ bathroom so it was connected to the bedroom, and it was our only bathroom. The kitchen was also right there… so the buffer zone of sounds wasn’t quite as far as I would like when it came to Adam getting ready in the morning and banging around in the kitchen – i.e. grinding his coffee beans. But now – Oh the joys of living in a house with stairs again! This means that Adam’s morning routine is a whole floor or two below me, and he uses the other bathrooms instead of having to wake me up =) I call that a win-win situation.
On another note, I was lucky enough to go to the Lady GaGa concert in box seats with a friend from school. That lady is one crazy performer – lots of crazy outfits and she can seriously sing and play musical instruments. Overall it was an awesome performance.
And now we’re back to school again. This week I start my long practicum. Four months! From the middle of January to the middle of April I will be fully immersed in Grade 2. As excited as I am to begin, I am not so excited to lose my glorious mornings of sleeping in. Especially since it’s getting quite cold outside, the mornings can be pretty frosty. I like to wake up when the sun is beaming outside, not when it is still hidden beneath the layer of darkness enveloping our house. Since I was off for a week longer than Adam, he had to return to work on the 2nd, I thought I had better bake him something to nibble on in the dark morning hours, or on the way to work, or while he was at work. We also had a very sad looking bunch of overripe bananas laying out on the counter that were just crying out to be baked into a loaf. So, here it is.
It’s my usual banana bread recipe, but this time I subbed butter for vegetable oil, and added some sour cream for good measure. I also cut down the sugar, which you don’t even notice. Since the bananas were so ripe they are already pretty sweet. But, if your bananas aren’t overly ripe you probably won’t miss the extra sugar either.
May I also suggest if you’re having this for breakfast, or perhaps a snack, it is glorious with a little almond butter smeared on top.
- 3 well ripened bananas, cut in half
- 1 1/2 cups whole wheat flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/3 cup melted butter
- 1/3 cup sugar
- 2 large eggs room temperature
- 1 1/2 tbs. sour cream
- dash of cinnamon
- Preheat oven to 350°. Spray loaf pan with cooking spray.
- Whisk together thoroughly the flour, baking soda, and baking powder in bowl.
- In bowl, using a hand mixer (or stand) beat sugar, butter, banana and sour cream. Add in eggs one at a time.
- Spread evenly in pan. sprinkle top with more pumpkin seeds. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes.
- Once finished, turn oven off and leave door open half way. Leave loaf in oven for another 10-20 mins to ensure centre is baked through.