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Processed with VSCO with e5 preset

Processed with VSCO with e5 preset

Processed with VSCO with e5 preset

I’ve noticed that throughout this isolation, even in the monotony of staying home every day (what day is it, by the way?), there are profoundly “good” and “bad” days.

I have also noticed, that what I choose to do with these days greatly affects my mood as I crawl into bed at the end of the night.

In this quarantined world where time spent outside has become a commodity, sometimes I feel a bit pressured to Get Outside And Enjoy The Weather! And yes, I can attest to the therapeutic effect a walk outside can bring. So it’s a bit surprising to find that every so often, a rainy afternoon like this one is actually a bit of a welcomed treat.

It’s the perfect excuse to bake up something comforting and curl up with a book. Or whatever your version of rainy-day-leisure might look like. If you are in need of a recipe for something sweet and easy, my banana bread (which is adapted from a Baked Greens recipe), has become somewhat famous in the studio, and you might already have all of the ingredients on hand…

What You Need:

3-4 overripe bananas

1/3 cup olive oil

1/3 cup maple syrup

1 egg

1 tsp vanilla

1.5 cups flour (I usually use oat flour which you can make by blending oats, but any flour works!)

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 tsp cinnamon (or more to taste)

Preheat the oven to 350 degrees. Mash the bananas and then add all the wet ingredients and mix well. Add the baking soda, baking powder, salt, cinnamon and mix that. Add the flour in last (sometimes I sift it in if I’m feeling extra fancy) and mix just to combine.

Bake for 35-40 minutes or until golden brown. Fight the urge to cut it open until it has cooled…or just dive in! Perfectly finished crumb structure is overrated. ;)