In a few weeks I’ll start teaching again. I’ve accepted a part-time position at Pikes Peak Community College, where I’ll teach three sections of Composition and Writing. I’m eager to get back into the classroom…but I’m also nervous to see how I’ll balance motherhood with lesson planning, grading, and writing. For the past several months, I’ve been working as a freelance food photographer (so in many ways, I’ve been balancing home/work since Lucy was only a few weeks old!), but I feel a little more daunted by this teaching position. Please send good, calming thoughts my way!
In the meantime, I’m baking food that makes me feel good. I find myself drawn to the recipes of my childhood (apple pie, banana bread, cinnamon bread) but with a desire to reduce the overly-processed ingredients. Ryan and I would eventually like to have another baby, which means I want to spend the next couple of years rebuilding my nutritional stores. Healthy fats, fish, whole grains, fruits and vegetables, nuts, and organic meats will be the main-stay of my diet….with sweet treats like this banana bread thrown in.
I have made this naturally sweet banana bread TWICE in the past week. For a girl who loves trying new recipes, this says something. This banana bread is moist with the perfect amount of sweetness. And guess what? There’s no refined sugar in sight. Just 3 or 4 ripe bananas and a mere 1/3 cup of high-quality maple syrup. I promise…you won’t miss the white stuff. Because nothing irritates me more than biting into a muffin or quickbread and tasting SUGAR instead of the fruit or spice its supposedly featuring. Blueberry muffins should taste like blueberries. Cinnamon bread should taste like cinnamon. Apple pie should taste like apples. And banana bread? Banana bread should taste like bananas.
This is my favorite banana bread recipe (naturally sweetened or not). I hope you’ll try it because I know you’ll love it as much as we do. (And did I mention this is a one bowl recipe? You just can’t beat it). I hope everyone has a beautiful and warm Monday!
Naturally Sweet Banana Bread
3 or 4 large, ripe bananas (the browner, the better!)
6 TBSP organic butter, melted
1/3 cup pure maple syrup (steer clear of the imitation)
1 egg, lightly beaten
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon cinnamon
1 1/2 cups all-purpose flour (you can substitute whole wheat flour here but expect a denser, slightly drier bread)
Preheat oven to 350 degrees Fahrenheit. Line an 8 x 4 inch loaf pan with parchment or grease well with butter. Set aside. In a large bowl, mash together ripe bananas. Stir in melted butter and maple syrup. Mix until well-combined. Add in vanilla extract and lightly beaten egg. Stir. Sprinkle baking soda, salt, and cinnamon over banana mixture. Fold flour into bananas and stir until just combined. Scrape into prepared loaf pan and bake in preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Congrats on the teaching gig!! I’m teaching three sections of comp too this semester (plus a creative writing class!), so I know exactly how you feel!!! Going back to teach after having Lila was hard, but I knew it was the right thing to do. You’ll get into the swing of things quickly! Good luck!!
Best of luck with the new job, darling! I’m sure you’ll do great!
This banana bread looks delicious, and I love how it tastes like bananas and not sugar ; ) xx
Aw I bet you’re an amazing teacher, and I’m sure you’ll be able to find balance 🙂
and this banana bread is simple perfection!
I’m sure you will be wonderful teacher! 🙂 Good luck, thinking of you!
You will do great, do not worry, just dive into it with your heart and enthusiasm…
I just baked a bran muffin with three types of sugar in it, so I’m feeling slightly inadequate.. but they had a lot of wheat bran, so maybe you can forgive me. The interesting thing is that they did not taste too sweet. go figure.
but like you, I prefer to taste the fruit, not the sugar. I will keep this banana bread in mind next time I have over ripe bananas
Congratulations on the teaching job! Love this banana bread. Isn’t it amazing how much ripe bananas can sweeten things up. I really love adding a mashed banana to pancake batter. The pancakes are so sweet I end up hardly adding any maple syrup at all.
You will be a great teacher!! And you are ap organized I’m sure you will do great balancing both. I have no doubts! This bread looks amazing!! So moist and I’m glad there is no refined sugar in there. I will have to try it soon 🙂
Good luck with the new teaching position! I have total faith that you’ll manage – everything always seems daunting at first but somehow we find a way : ) Even if it’s not easy! I am definitely sending calming thoughts your way!
And this banana bread looks perfect – I must give this a try!
Happy New Year and good luck teaching. GREG
You’ll be amazing in your new position, Monet! It may find some time to find the right balance, but I have faith you’ll find your way!
PS…your maple sweetened banana bread looks amazing!
Congrats on the job! I’m now off to hide the bananas I have in the fruit bowl so that I can make this once they get really ripe – it sounds perfect!
Congratulations on your job! I am sure it will be different but you will get used to it and enjoy every second once it starts.
Monet I think you read my mind – I have a pile of BLACK bananas on my counter waiting to be used but I didn’t want to make a sugar-loaded banana bread. Definitely making this tomorrow!
Congratulations on your new position, Monet! You are going to ace it! I’m looking forward to hearing about your experiences 🙂 In the meantime, this banana-sweetened bread looks amazing. I love how it’s not too sweet but still looks delicious. It’s always nice to make a few feel-good foods sometimes 🙂
Have a great week, Monet!
Congratulations on your new job! Teaching can definitely be intimidating, but you can do it. Especially with a wholesome treat like this ion your lunchbox!
Wow, you made the most perfect banana bread I’ve ever seen! I love how it’s naturally sweetened.
Congrats on your new job! 🙂
What a delicious, moist banana bread.
We had a lovely Monday, but Tuesday is even better. I am excited for you work and curious about you parting from Lucy. I always enjoy reading about your experiences, as it sounds so true and honest. I also know, after reading your blog for quite some time, that you’re a stron girl and it will be ok 🙂
Congrats on the teaching job! If you teach half as good as you cook, you will be more than fantastic. (Funny, because one of my teachers has a little six month old girl and that teacher is my English one! Reading this post made me think of her;) Anyways, this bread – oh my goodness, I love banana bread, but I love even more that this is naturally sweetened! Definitely pinning this one! Oh, and your photos make me want to dive in!
Sending great vibes for your new teaching gig! And how great does this bread look? I almost always have bananas in the house now because they’re one of Baby’s favorite foods, but inevitably I buy too many and they start getting overripe in a hurry – now I know what to do with them! Great recipe. =)
The Banana bread looks so tasty! Always my go-to recipe if I have overripe bananas on hand. I will have to try this recipe soon! 🙂
congrats on your new adventure..I love banana bread and always looking for healthier ones, thanks for sharing it. Sending great vibes and hugs 🙂
Congrats and good luck!
Looks like you’ve got some sweet (literally) new gigs in 2014 and that’s awesome! I’d love some food photography tips from you!
Yay for getting back to teaching. Although being at home with these little ones is nice, having something else to focus on is huge. I’m toying around with ideas for myself just to have a little bit of “me” back. And this bread, I could eat it all for my snack! Looks so good!
I’m so excited for you and that new teaching position of yours! Sending happy thoughts your way, friend. You’ll be great. Everything about that banana bread sounds perfect!
That’s great news, congrats on your new teaching gig Monet! It may seem daunting at first but you’ll do a wonderful job! Sending positive thoughts your way 🙂
Love this banana bread, it looks amazing!
It sounds like you have some ideal work options available to you Monet (I tried to go back to work part-time in law when the boys were young but the only thing part-time about it was the pay 😉 ) — enjoy the new challenges that life brings, I’m certain you will make whatever adjustments are necessary to find your equilibrium. This banana bread sounds delightful — I’m not only enjoying the idea of the pure maple syrup but also the very sensible use of 1/3 cup! Lovely photos.
Congrats on the new job!! I have a feeling you are going to LOVE it so it will be the kind of work that doesn’t feel like work.
Who doesn’t love banana bread?! This is such a gorgeous loaf and I love that it’s all natural sweetness.
This banana bread looks perfect, Monet. I would love a slice with my cappuccino 🙂 ela
YOU!!! I’m so proud. I think teaching is such a wonderful thing and you are going to do a great job! Just make sure you find some time for yourself.
Oh, and this banana bread is something I know I’d love. For me, it’s one of those foods that reminds me of my parents’ house. Looks lovely.
Congrats on the teaching! I bet you’ll have a good time getting back in the classroom again. And thanks for this great looking bread – who can resist banana bread? I sure can’t! Thanks.
Your loaf is in the oven… the only change I made was to add some chopped walnut (I must have nuts in my banana bread! :)) I am out of almond and spelt flour (my usuals) so went with a standard baking flour as suggested. Was tempted to throw in some dark chocolate chunks but resisted as even this feels too much in January ;-). Putting on a pot of tea and enjoying the aroma…almost like we are having tea time together — xo. Can’t wait to try the loaf!
Hi Monet,
Congratulations on your new job! All the best!
The banana bread looks wonderful and I like it that it uses no sugar! Thanks for sharing!
Congratulations on the teaching job, Monet! I know you’re going to be amazing. I’m already in awe of you for balancing baking, blogging, freelance photography and motherhood these past six months. I doubt you’ll have any trouble balancing teaching with everything else in your life. I love this naturally sweet banana bread. I always cut down the amount of sugar I use in my recipes so I can’t wait to try this!
I think this teaching position will be wonderful for you! It will be so nice to get out of the house and I know you’ll be able to handle the working/being a mom thing. Good luck, Monet!
I’m with you on preferring breads, especially, that aren’t overly sweet. Will have to try this 🙂