Happy Tuesday, friends. I hosted a virtual fundraiser/meet and greet last night for my friend who is running for judge in Harris County. The event was a success, and we raised nearly $3,000 in support of her campaign. It was one of those projects that seemed a bit daunting at first, but I’m so glad that we pushed through and finally made it happen last night. It’s inspiring to see friends, family and colleagues come together to support causes they care about. Never underestimate the power of having – and maintaining a network!
This morning, I’m zapped. I had a bit of a migraine on Sunday, which was strange because I haven’t had one in forever. It kind of carried on over into yesterday, which turned out to be a very full day. I finally feel 100% like myself today. You can read about my migraine journey here and here. If you’ve ever suffered from migraines, you know how debilitating they can be. So, I was pretty upset that I got one yesterday, granted the severity was not nearly as bad as they have been in the past. I’ve been off my medication for just over a year now, and I’m going to try to stay off my meds if possible. But, if my migraines start returning, then I have zero hesitations about getting back on them! And that picture up there, that was before my migraine hit!
Pumpkin banana bread
I was thankful that by yesterday afternoon, I was back to myself, which leads me to this late blog post this morning. I wanted to share a version of some pumpkin banana bread that I made recently.
- 3 cups of flour
- 2 tsp. baking soda
- 1 dash of salt
- 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 3/4 tsp ginger
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2/3 cup coconut oil
- 3 eggs
- 1 cup pumpkin puree
- 2 ripe bananas – smashed
- optional: pecans, chocolate chips, dried cranberries
Here’s what you’ll do
- You’ll need one loaf pan. Grease and sprinkle the bottom and sides with a bit of flour.
- Preheat your oven to 350 degrees.
- Mix the following dry ingredients together in one bowl (flour, baking soda, salt, baking powder, cinnamon, ginger, cloves, nutmeg).
- Mix sugar, brown sugar, coconut oil and eggs together in another bowl.
- Combine banan and pumpkin puree in with your sugar mixture.
- Once combined, slowly add the dry ingredients.
- Mix until all combined and pour into your loaf pan.
- Bake 45 minutes to 1 hour until a knife inserted in the center comes out clean. If the top begins to brown, cover with foil!