Slow Like Honey »

Masthead header

Reason Enough

I started this blog almost two years ago for two reasons.

1. I was bored.
2. I wanted a challenge.

Simple, right? In retrospect, I’m surprised that I actually started because I had no experience in baking or photography. I’d dabbled in photography in high school, found it utterly fascinating but I lacked the resources to really make a go of it. The only thing I’d ever successfully baked was a roll of Nestle Tollhouse cookies. But on that October day, I gave myself a challenge. Bake up a storm for two years, and if I hate it, I’d stop. But two years was my timeline because it was long enough to really get me going but short enough that my commitment-phobic ways wouldn’t start wreaking havoc.

Here I am, two years gone, and I’m so thankful. Thankful for all the friends I’ve made here. Thankful for all the great comments. Thankful for all the bad comments. Thankful that I actually completed a project. Most of all, I’m thankful for all of you. Yes, you blog reader who never comments but remains a faithful reader. I honestly would have quit this project a couple of months ago when I had lost all interest in baking but I didn’t want to let you guys down.

Since attempting to schedule a lunch date with all of you would be impossible, I offer you this simple and tasty whole wheat banana bread. Unlike the delicious sugary banana bread I made a while ago, this one is hearty and dense. I polished off a whole loaf over a course of a week, toasting it up and slathering organic peanut butter on top for breakfast. Sweet banana bread has its place, but this whole wheat version is more of an every-day bread. It’s a snack you can give your kids or take to work and feel good about it because it has whole grains and isn’t too rich.

The month of October happens to be my favorite month. The weather starts to turn, the sun sets earlier, good television finally comes back (not counting Mad Men which has kept me entertained all summer long), and produce like squash, pumpkin, and apple finally comes back. October also happens to be a particularly busy month. In a fit of hysteria and anxiety, I accepted a second part-time job to help cushion my Starbucks/shopping habit. So when I am not working my regular 9-5,  I will be working evening hours at a fun and festive styling shop. I will probably be exhausted but the income will be greatly appreciated.

Unfortunately, this means one thing: reduced posting. I will still be baking on the weekends, but the posts here might slow down. Instead of posting long recipes, I might post small snippets or pictures, just to keep you guys updated. It’s only temporary, at least until I can get my feet on the ground and attack the ever-looming college debt that is piling around me.

Till then, do me a favor and enjoy this banana bread. Grab some of this bread and enjoy the beautiful weather outside. Drizzle some honey or top it off with peanut butter. Fall is here and it’s waiting.

Whole Wheat Banana Walnut Bread
Printable recipe
Origin: King Arthur’s Whole Grain Baking
Yield: One 9 x 5 inch loaf
Prep Time: 10 minutes
Cooking Time: 60 minutes

Ingredients:
● 1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
● 1/2 cup packed light or dark brown sugar
● 3/4 tsp baking soda
● 1/2 tsp salt
● 1/2 tsp ground cinnamon
● 1/4 tsp ground nutmeg
● 1 tsp vanilla extract
● 1 1/2 cups mashed bananas
● 1/4 cup honey
● 2 large eggs
● 2 cups whole wheat flour
● 1/2 cup chopped walnuts

Directions:
Preheat the oven to 350℉. Lightly grease a 9 x 5 inch loaf pan. Set aside.
Beat the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. Add the bananas, honey, and eggs, beating until just smooth. Add the flour and nuts, stirring until combined. Spoon the batter into the prepared pan and let it rest at room temperature, uncovered, for 10 minutes.
Bake the bread for 45 to 50 minutes. Lay a piece of foil gently across the top and baking until a cake tester inserted in the center comes out clean, around 10 minutes.
Remove bread from the oven, and allow it to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.
Wrapped tightly, the bread will last for three days at room temperature.

ps: I received a wonderful care package from my blogging buddy Linda and I can’t tell her how much I loved the prints she sent me. If you want to take a gander at some of her delightful photos, check out her Flickr photostream . Thanks, my Aussie girl!

Related Posts Plugin for WordPress, Blogger...
September 27, 2009 - 1:56 pm

whitneyinchicago - Good luck balancing your second job! Lovely banana bread.

September 27, 2009 - 2:14 pm

maya - love the banana bread! recipe sounds great! and of course lovely photos as always.

october(and september) are my favorite months! great food, and new beginnings. good luck with all the work and second job, remember to take some time for yourself but yes we must support the starbux and shopping habit ;) *i need a job* lol. ahh..$$$ would be nice hehe.

xo
maya

September 27, 2009 - 4:06 pm

Laura - I don’t normally post on blogs, but I just wanted to say that I’ve always enjoyed reading your site! And you always have a good eye for recipes. Your hot spinach dip has become a potluck staple for me!

Thanks!

September 27, 2009 - 5:01 pm

Selina - Love you blog..beautiful pictures, wonderful writing and delicious food!

Enjoy the second job, we (the faithful readers) will be here whenever you have the time to write a new post!

Love the hearty wholesome banana bread!

September 27, 2009 - 5:22 pm

Allison - Hi! I’m one of those silent readers that just loves you blog and I’m so happy that you are going to keep at it! You seem like a wonderful girl and we have a lot in common, October is my favorite month as well and I love whole wheat banana bread yum!!

September 27, 2009 - 9:14 pm

MollyCookie - Very encouraging to someone just starting out. Thanks for sharing!

September 28, 2009 - 6:13 am

Lindsey - Congrats on two years! I too started my blog as a challenge and because I was bored, and I’m so glad I did.

Good luck with the second job, I don’t think you’re alone…at least not in the starbucks/shopping habits…

September 28, 2009 - 9:32 am

radish - happy bloggyversary!! :) this picture made me really hungry, for obvious reasons. I’m holding you accountable for my suffering, FYI.

September 28, 2009 - 9:53 am

Dolce - Congratulations and happy Bloggyversary! Keep up the good work and good luck on your future hectic schedule…

September 28, 2009 - 4:51 pm

culinography - Glad you’re sticking around. :) Happy blogiversary!!!

September 29, 2009 - 5:18 am

Robin - Congrats on your two fabulous, tasty years! And good luck with the new sched! :D I’ll be here to read when you do post!

September 29, 2009 - 9:39 am

Hannah - I’m so glad you started too, your blog is an inspiration. : )

September 29, 2009 - 2:51 pm

gine - looks lovely, as do Linda’s prints ^^. have a fun october, XOXO

September 29, 2009 - 11:00 pm

Lindsay - hiii! i totally can relate to everything you said up there. except i am a NEW blogger and a somewhat NEW baker. just wanted to say love love love your blog!

September 30, 2009 - 4:59 am

maddy - you’ve got me pegged. i’ve been reading your blog for about a year, and have yet to leave a comment. please don’t be offended! it’s the same for orangette, smitten kitchen, david leb, etc. all bloggers i love! so, in honor of fall, second jobs, and attempts at healthy eating (all of which i can relate to) i’m commenting! your blogging is inspiring and i’m glad you’re keeping up with it :)

September 30, 2009 - 9:01 pm

nicole - Happy, happy two years and congrats! This looks beautiful, and the perfect way to celebrate the next two years :) ps: October is my favorite month, too. xox

October 1, 2009 - 4:28 am

Linda - Whoo, shout out to me! Haha! Seriously though, thank you for beginning this blog because without it, I would have never “met” you. I really love having you as my blog penpal buddy and I can’t imagine life without you. I always look forward to your emails! xx

October 1, 2009 - 11:08 am

Haley - I’m one of the followers who never comments but always reads :) I found your blog around Christmas this year and haven’t missed a post yet. Glad you haven’t given up!!

October 1, 2009 - 8:31 pm

Sara@SproutedKitchen - Ooo yes. I’ll take the one with the peanut butter schmear please!

October 2, 2009 - 8:20 am

Jennifer - Congrats on two years! I look forward to reading posts when inspiration strikes your fancy. Best of luck with your new job!

October 3, 2009 - 11:07 am

Alya - It’s great that you found another job, but it’s too bad that we won’t get to see more of your wonderful baked goods :(

I’m one of those bloggers who visits everytime but doesn’t comment all the time, but I just thought I’d tell you how much I like your blog. and how much I’m going to miss your food posts.

By the way, I’ve got a stunning Tolani scarf to give away at my blog. Come check it out :)

October 15, 2009 - 7:38 am

Luisa - Ooh, I know all about that. Do what you can, you know? The bread looks fantastic and I love the idea of spreading it with peanut butter.

Your email is never published or shared. Required fields are marked *

*

*

SubscribeEmail this postTweet this post