Everyday I have this moment-of-truth thought. It’s like a mini awakening that happens literally everyday. Sometimes it’s right before lunch, other times it’s right when I crawl into bed. Regardless of the time, I have a “come to Jesus” realization that I am here. Living my dream. Doing what I want to do. Working with people that I consider to be my friends. In a city that has become so engrained in every facet of my being.
That thought, that slap of reality almost takes my breathe away. These realizations started in February, right after a major work event went successfully and my circle of friends changed ever-so slightly. However that subtraction-and-addition of personalities, the work challenges that were overcome, the satisfaction of knowing that hard really does pay off. It was mind blowing, honestly. Since February, I’ve realized that I am so so blessed for being here, right now doing what I do. Sure, things get tough; no one’s life is perfect. I still have moments of utter panic and sadness because, let’s face it, my heart is spread thin across two coasts. But I’ve decided that I’m embracing this split-level happiness. No awful comments, no ridiculous juvenile emails, no snarky judgements are going to bring me down.
Embrace the happiness. Embrace the laughter. Just embrace the good.
Who’s with me? All those who just emphatically did a mini fist-pump to the ceiling (don’t lie, you know you did it), gets to try this outrageously decadent banana bread that is studded with reeses peanut butter cups. Imagine chocolate peanut butter morsels melted and oozing slowly out of each slice. The salty peanut butter flavor blends with the sweet banana texture… It’s one of the best creations I’ve seen and I owe it to the lovely blogger behind Cookies & Cups. Have you read her blog? Every day, I read her posts and I drool. Which is super awkward since I’m normally at work and my friend Crissie will just eye me strangely. Although, I must admit, when I brought this dessert-meets-breakfast loaf into the office, her eyes lit up like a kid at Christmas.
Reeses peanut butter cup + salty peanut butter + ripe mashed bananas = a baking home run.
Peanut Butter Banana Bread
Adapted from: Cookies & Cups
Yields: One 8×4-inch loaf
3 very ripe bananas, mashed
1/2 cup peanut butter
1/4 cup oil
1/2 cup granulated sugar
1/4 cup brown sugar
1 1/2 cups of all purpose flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
8 oz bag of Reeses Mini cups, roughly chopped
Preheat oven to 350 degrees Fahrenheit. Grease the loaf pan with butter or shortening and set aside.
In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.
In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.
Pour your dry ingredients into your wet ingredients and stir until just combined; don’t overmix. Batter will be lumpy. Fold in your Reese’s Mini cups and spread batter into prepared loaf pan.
Bake for approx 50 minutes – if the top of the bread is browning too fast, wrap foil over it. Leave in the oven for another 10 minutes or until toothpick inserted into center comes out clean.
Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.
Wrapped tightly or stored in an airtight container, the bread will last for three days.