Here is little Miss Greta on her 2 month birthday last week! She celebrated by gazing at her mobile, working on grasping her rattles, and rolling over during tummy time! She’s 13 pounds and 24.5 inches long and is already starting to grow out of some of her 3 month outfits because she’s so tall. Our little cutie pie is growing up so fast.
I’ll be back at work in just 2 weeks, and I’m hoping I’ll still be able to find some time to play in the kitchen. I remember feeling the exact same way before my maternity leave as well, but ended up baking this banana bread when Greta was just a few weeks old. Being in the kitchen again, even if it was just for the 15 or so minutes it took for me to stir up this quick bread, made me feel like myself. I packed the whole wheat banana bread with cocoa powder, chocolate chips, and pecans. It was just lovely. I hope I’m still able to find the time to blog on a semi-regular basis during the next few months too!
What are your plans for Thanksgiving? We’re keeping things simple this year. I’m roasting a turkey and making mashed potatoes, stuffing, and Brussels sprouts – that’s it. We bought a pumpkin pie and cranberry sauce from Costco to round out the menu, and I’m already looking forward to just relaxing and going on a long walk with our little peanut all bundled up in her stroller with favorite pink blanky. I’m so thankful for our time together. I hope everyone in the States has a wonderful Turkey Day!
Chocolate Pecan Banana Bread
1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 1/2 cups mashed very ripe bananas (I used 3 medium/large bananas)
1 6-ounce container plain Greek yogurt
1 teaspoon vanilla extract
2 cups whole wheat flour
1/3 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup semisweet chocolate chips
1 cup roasted and salted chopped pecans
Heat the oven to 350°F. Beat butter and granulated sugar with a mixer in a large bowl until creamed. Add in the eggs, mashed banana, Greek yogurt, and vanilla extract, and mix until smooth, scraping down sides of the bowl with a spatula as needed. Mix in the flour, cocoa powder, baking soda, and salt until smooth. Stir in the chocolate chips and pecans. Pour batter into a greased and floured 9-inch loaf pan and bake at 350°F for 65 to 75 minutes or until a toothpick inserted in the center of the loaf comes out clean. Let cool for 5 minutes, then use a knife to loosen the loaf, and remove from the pan. Makes 12 large servings.
Nutrition: 391 calories, 20.8g fat, 5.3g fiber, 7.7g protein per serving
Cost: $0.68 per serving