My husband and I are going to be traveling to Europe in the spring. We’re going to London, Paris and Amsterdam. I’m so excited. I’ve been making lists of everything… where I want to eat, what I want to see, what I need to bring. And we aren’t leaving for 3 more months.
We are also learning French for our trip and it is hard. French is hard. I am really trying though. And by really trying I mean listening to a CD in my car sometimes and listening to the new Adele CD other times. A girl just needs some Adele once in awhile!
I have also been eating a lot of banana bread to prepare my stomach for French baguettes. Hopefully this works.
I stopped eating bananas because when my stomach was upset I was eating them everyday and now that I’m feeling better I associate bananas with not feeling well. I know, I’m crazy. Don’t worry, Anthony informs me that I’m crazy all the time. Even though I’m not eating raw bananas, cooked bananas are totally fine. And so, we have a lot of leftover bananas which leads to a lot of banana bread. I don’t see a problem with this.
Banana Bread (Dairy Free)
Yields – 1 loaf or 24 muffins
Prep time – 10 minutes
Cook time – 1 hour
- 1/3 cup of vegetable oil
- 3/4 cup of sugar
- 1 egg
- 1 1/2 cups of flour
- 1 tsp of baking soda
- 1/4 tsp of salt
- 4 mashed, ripe bananas
- Preheat the oven to 325 degrees.
- Mix the oil and the sugar in a large bowl.
- Add the egg and stir again.
- Add the sugar, flour, baking soda and salt. Stir, stir, stir.
- Add the banana. Stir.
- Bake for 1 hour or until a toothpick comes out clean.