But I’m working on it. I’m planning to 1) remember to take tissues with me so I don’t have to wipe my runny nose on crumpled receipts, which already happened twice this week 2) finally buying a portable hand sanitizer and washing my hands when I get to the office and 3) attempting to eat more citrus.
For those of you keeping score at home, that’s the 2nd time for me in less than 1 month! So instead of doing anything grand this 3-day weekend, I’m staying home, watching Downton Abbey, and sleeping with the aid of NyQuil.A couple of weeks back, I won a lovely bottle of homemade vanilla from the talented blogger, Ashlae, over at Oh Ladycakes. Ashlae’s vanilla is legit, on sale only 2 times per year, and out of stock almost instantly. I won by promising to make banana bread and reminiscing about the little detail from Eleanor and Park, in which Eleanor’s mom uses vanilla extract as perfume.Banana bread is one of my all-time favorite comfort foods. Over the last week, I baked 4 loaves of banana bread, 3 to celebrate the launching of this book at work (check out late author Susan O’Malley’s thoughts on banana bread here), and 1 to experiment with the flavors inspired by Elvis’s favorite sandwich: peanut butter & banana.
In high school, I almost always brought a Peanut Butter Honey sandwich, and sometimes, a fresh banana to slice up and add to the mix. Note: It is never good to pack something with sliced banana hours in advance- ALWAYS eat sliced banana fresh.
I thought it would be fun to add a couple layers of PBH to my favorite recipe of banana bread, which I’ve adapted from this recipe for zucchini bread (which is actually, also really good as zucchini bread!).
The result is a moist loaf of honey-soaked banana bread with a rich ribbon of squishy, roasted peanut butter. It’s delicious, a little bit decadent, but amazing. We didn’t even share this loaf. In fact, I barely shared with Jon. I had piece after piece by myself and all of a sudden, we were out.