There are days when I see bright beautiful pictures all over Pinterest. They are on everything from wedding blogs to food photos. Clear, crisp, and clean. Perfect homes, stunning tablescapes, picturesque gardens, all being maintained by beautiful women all in perfect white outfits. I worry that I don’t send the right message through my work on here of GirlCarnivore.com. That my personal “brand” isn’t bright enough. Not clear or crisp enough to attract the right kind of audience, client… the right kind of life.
Then I take a step back from those photoshop-ed models, those magazine homes, and I realize that fresh and spotless and white… that’s just not me. The world has enough sparkling pins to go on for days. I sit back and remember I want mine to stand out. As long as I own it, I shine all on my own.
And that is today’s self help lesson from the PasstheSushi kitchen – now on to the banana bread!
- 8 tbs butter, softened
- 1 cup sugar
- 2 eggs
- 4 large ripe bananas, mashed
- 1 teas vanilla
- 2 cups flour
- 2 teas baking powder
- 1/8 teas salt
- 1 cup crunchy peanut butter
- Preheat the oven to 350 degrees F. Butter a 9 x 5"loaf pan and set aside.
- In the bowl of your mixer, beat the butter and sugar until fluffy. Scrape down the sides and add eggs, one at a time. Mix to combine. Add the vanilla and bananas, scrape down the sides, and mix for 15 seconds longer.
- In a bowl, whisk together the flour, baking powder, and salt. Add to the banana mixture until just mixed.
- Add half of the batter to the greased pan. Dollop on the peanut butter (press between your fingers, come on, get messy!). Top with the remaining batter.
- Bake for 55-60 minutes, until a toothpick comes out with only a few moist crumbs.
- Let cool for 20 minutes on a wire rack before turning out to cool completely.
- Slice and serve.