summer recap, and a recipe!

I swear it was June 1st about 5 minutes ago… Hope you all had a great summer!

This summer, I didn’t get to blog as much as I wanted to; however, the blog hiatus was due to some pretty awesome adventures. Tony and I traveled quite a bit this summer, with Nashville being one of the most-visited destinations. Of course, I had to try some moonshine. For the blog. It’s a labor of love…


We played a lot of music and got to see friends from all over the country. Here are a few of them. 😉

I did a LOT of cooking. We tried a ton of different recipes, and I’ll be featuring some of them over the next few weeks.

Here’s one from today. I asked for you to cross your fingers on this one, not because it was difficult. I think everyone has made banana bread before. It’s just that my oven and I have a love/hate relationship, as previous attempts at banana bread have more resembled a burned banana bread bowl, with lukewarm undercooked banana soup/dough center. Mmmmm….

Not today! So here’s the recipe. 🙂


Banana Bread

-1½ cups flour
-1 tsp. baking powder
-½ tsp. baking soda
-½ tsp. salt
-1 ½ tsp. cinnamon
-¾ cup sugar
-2 tbsp. coconut oil
-1 large egg
-1 large egg white
-1 cup mashed bananas, made from about 2 medium bananas
-1 (6 oz.) Greek yogurt
-½ teaspoon vanilla extract

Preheat the oven to 350* and grease a 9-inch loaf pan.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar.
In a separate bowl, mix together the coconut oil, egg, egg white, mashed bananas, Greek yogurt, and vanilla extract.
Slowly incorporate wet mixture into the flour mixture. Lightly stir just until combined.
Pour mixture into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 20 minutes and serve warm.


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