Hello! I hope everyone had a fabulous 4th of July. I know we did.
This was a very different 4th than most for me though.
Normally I’d be in my hometown where fireworks are legal. I think it might be the only place left in CA where you can purchase and set off your own fireworks, which makes for quite the festive holiday.
I would also be running around on the beach in the sunshine all day. This year, the sun failed to even slightly peek through the clouds for us. I didn’t even need to wear a bathing suit but something felt wrong about not putting one on for this holiday, so I did anyways.
British parties usually aren’t for holidays celebrating American’s independence but alas, our British pals were having a BBQ and we aren’t known to turn down food and good times.
Firework shows…I haven’t seen one of those since my childhood! Chris and I stumbled upon an amazing firework show (and a hoard of people who looked like they had been camping out all week).
After we climbed out onto the cliffs over the ocean we had a perfect view and it felt like our own private viewing. Can you believe it? These fireworks were better than Disneyland’s! So much fun.
So about this bread. It’s nostalgic and will undoubtedly bring you back to your pb, banana and honey sandwich days as a kid. In fact, you can totally sub some crunchy peanut butter for the almond butter.
Banana, Almond Butter and Honey Bread
Adapted from Nutritionella
1 cup whole wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 over-ripe mashed bananas
1/3 cup crunchy unsalted almond butter
1/3 cup honey
1/2 cup light brown sugar
2 tablespoons unsalted butter, softened
1/4 cup milk
2 large eggs
1 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees and grease bread pan with cooking spray. Sift together flours, baking soda, baking powder and salt into a medium size bowl.
Beat together bananas, butter, almond butter, sugar, honey and vanilla extract.
Add eggs and milk and beat until they are mixed in. Add flour mixture and beat until fully incorporated.
Pour batter into bread pan and bake for 45 minutes or until a toothpick comes out clean. Remove from oven and remove bread onto a wire rack.
From the Little Yellow Kitchen,