Ok, so I haven’t posted in over a week, and I have 15 drafts of different posts that I’m working on…..I just can’t seem to finish any of them.  I’m really good at getting started writing about a topic these days.  I think of a great post everytime Max and I take a morning walk, and I have it all written out and organized nicely in my mind.  When we get home, I jot down the idea.  I even write several paragraphs, but then I go on with my day, and I never seem to find time to get back to the post.  Even when I make myself open the computer and log on to Word Press, I always seem to have another topic that I want to talk about, so then there’s another unfinished post.

I actually accomplished quite a lot around the house today cleaning and doing small chores that I’ve been putting off for some time.  B and I talked a lot and watched some movies tonight, so that was nice too.  But I promised myself that I would post something TODAY!  It’s 11:44, and I’m on the clock because I don’t like breaking promises even to myself.  SO….am I going in and finishing one of the 15 drafts???  NOPE!  Those will be waiting for me another day.

It’s like this…..if life gives you overripe bananas (or writer’s block), make Banana Bread! This is the BEST HEALTHY version of Banana Bread that I’ve ever made, and I’ve made a lot of them over the years!  I hope you enjoy it as much as we did this afternoon! Eat Real food!  Find joy; be kind!

Ingredients:

• 3/4 cup chopped pecans
• 3 Tablespoons melted butter
• 1/3 cup PLAIN Greek or regular yogurt
• 1/3 cup maple syrup, agave nectar, or honey (I used 1/2 maple syrup and 1/2 light agave nectar)
• 2 eggs
• 3-4 mashed ripe bananas (about 1 1/4 cups)
• 1 1/2 tsp vanilla
• 1 tsp. baking soda
• 1 cup whole wheat flour
• 3/4 cup white flour
• 1 tsp cinnamon
• 1/2 tsp salt

Preheat oven to 325 degrees.  Grease a large loaf pan. Place chopped pecans on a sheet pan and toast in oven for about 6 minutes or until lightly toasted and fragrant.  Mix melted butter, yogurt, and sweetener choice together in a large bowl.  Add eggs and beat well.  Add bananas and vanilla; stir until mixed.  In a separate bowl, mix together baking soda, flours, cinnamon, and salt.  Slowly stir the dry mixture into the wet, mixing with a large spoon just until combined.  Fold in toasted pecans.  Place in oven for 1 hour or until toothpick inserted in the middle comes out clean.  Cool in pan for 5 minutes and then on a wire rack until cool enough to slice.