I hope you had a fantastic Monday. If you woke up  in Vancouver like me this morning, we were in for a big surprise— snow!

What a great way to wipe away the Monday morning blues, right? Everything outside my bedroom window was sparkly and bright.  All this snow today got me yearning for the mountains again! I can’t wait to bundle up for some winter activities in the near future– are you a fan of winter sports too? I’m especially looking forward to strapping on some snowshoes and adventuring to this little hut in the woods.

Let’s be honest though- snow days aren’t always merry and bright. When the weather turns frosty here in Vancouver, it becomes almost painfully difficult to get from A-B. Cars move to a crawling pace and busses seem to inch along (or play hooky!). I couldn’t think of a better time to cancel plans and hibernate indoors. :)

If the next snow day falls on your day off– I challenge you to this: snuggle into pyjamas, put on your favourite seasonal tunes and preheat your oven. Today’s recipe is one of my tried and true favourites, and it is sure to have you feeling warm again and far away from that blizzardy day. Cozy up with your oven mitts!

Buttermilk Banana Bread

Yield: 1 loaf Supplies: One 9 x 5 loaf pan Time: 1 hr 30 mins Temp: 350 F

Ingredients:

3/4 cup sugar
1/2 cup butter, softened
2 eggs
2 medium, ripe bananas, mashed (about 1 cup)
1/3 cup buttermilk
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup dark chocolate chips
1/2 cup chopped walnuts

Directions:

1. Preheat oven to 350 F. Lightly grease a 9 x 5 inch loaf pan and set aside.

2. In a large bowl or stand up mixer, cream softened butter. Add sugar and continue creaming until light and fluffy.

3. Beat in eggs, one at a time. Add bananas, buttermilk and vanilla. Blend well.

4. In a small bowl, whisk together the dries (flour, baking soda, salt). Mix nuts and chocolate into dries.

5. Add dry ingredients to wet mixture and stir just until dry ingredients are moistened. Don’t over mix! Pour batter into prepared pan and bake for 50-60 minutes. Insert a toothpick into centre of loaf to test. If it comes out clean, loaf is perfectly baked. Cool 5 minutes, then run a knife around loaf edges and gently remove from pan. Cool completely on a rack.

Recipe Credit: Bowen Island Family Place 10th Anniversary Cookbook.

Hint: This loaf is best made with those brown mushy bananas that you don’t know what to do with. Mash them up! Those bananas will make your loaf exquisitely flavourful, aromatic, and filled with an incredible tastiness.

I hope you have a wonderful week ahead filled with your favourite December traditions. I can’t wait to visit that spot, skate and twirl the night away, and nibble on one of those.  Can you believe that Christmas eve is 2 weeks away tomorrow?

PS: This kid’s hilarious santa list. (Annotated by her Dad.) Made me laugh!

PPS: Your freshly baked banana bread could be a perfect treat to serve your sweetheart. Perhaps as breakfast in bed with their favourite mug of morning steeped tea? Just a thought :)

Love,

Blue Owl