After almost 10 months of blogging, I officially announce that I am changing my posting schedule to 2 posts per week, instead of 3.
It has been a super busy week both at work and outside of work, so busy that I didn’t even have time to log into my blog account for 5 days. But it turns out, instead of feeling guilty, I found I enjoy this new pace of work and blogging. I have been working on the blog like crazy over the past 2 months, trying to build up an audience in a short amount of time, which resulted in a total burn out. This reality has taught me the lesson that blogging is a long-term commitment, which needs time and persistence. Rushing won’t work at all.
This week, instead of bringing my Nikon and taking tons of pictures of every dish I had in the restaurant, I enjoyed the food without thinking about what to write about on my blog. I really liked the way it felt and decided I should do more.
There’s a Chinese saying that “going too far is as bad as not going far enough”. It is definitely the truth. This long and busy working week gave me a break from blogging and got me to reconsider my work-blog balance. I will take it easy on the number of posts and see how it goes in the coming months.
I haven’t been cooking for days and this banana bread was cooked last weekend. I’m a total beginner when it comes to baking, so I won’t write a long set of instructions post to pretend I’m good at it. Truth is, this is the 3rd time I ever baked bread and my first time baking banana bread.
I did some research online and found the banana bread recipes from Simply recipe and Food Network very helpful, so I combined the 2 recipes into this one. I didn’t make any big changes but I reduced the sugar into 1/3 of the original amount. The low sugar banana bread turned out just as tasty and moist, with a fluffy texture, a nice fragrance of banana and pecan, and a crispy surface.
I hope you enjoy this slightly healthier version of banana bread and have a nice week ahead! 🙂
- 4 very ripe bananas
- 70 grams (1/3 cup) butter, melted
- 80 grams (1/3 cup) sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 240 grams (1 1/2 cups) all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 60 grams pecans, chopped
- Preheat oven to 175 degrees C (340 F).
- In a bowl, use a fork to break 2 bananas into smaller chunks, set aside.
- In another big bowl, add the other 2 bananas, coarsely chopped, add sugar, and mix with a mixer for about 5 minutes, until everything is blended smoothly.
- Add melted butter, eggs and vanilla extract, mix with mixer for another 5 minutes.
- Add flour, salt and baking soda, using spatula to mix until flour is fully incorporated.
- Fold in pecans and stir several times.
- Add the smashed bananas from step 2, slightly mix everything.
- Grease a loaf pan with butter. Pour the batter into loaf pan, and bake for around 1 hour 5 minutes. Rotate the bread halfway through the cooking period, to make sure both sides are evenly baked. The bread is ready when the surface turns golden brown, and a chopstick inserted into the bread comes clean.
- Let the bread cool for 10 to 15 minutes, then move it onto a cooling rack to cool completely before slicing.
The nutrition facts are calculated based on 1 of the 12 slices of bread produced by the recipe.