Brown bananas. They sit in your fruit bowl slowly turning the color of mud, but that mud can become gold — a golden loaf of heavenly banana bread.
I feel like that’s kind of like a metaphor for my life right now. After being in quarantine for what feels like forever, I am slowly turning into a brown banana.
I have been limited in my movement since I came home for spring break. The feeling of suffocation has become very real for me. I love home — seriously, I love it. At first when I realized, I wouldn’t be able to go back to Austin for the semester, I was devestated. Slowly, I’ve grown to love this change. Being at home, surrounded by my parents, tasting home cooked meals, and experiencing Ramadan as a family has been good.
However, though I love home, I’m starting to feel very closed off by the limited movement. If I do go out of my house, it’s for flour (if I can find it) — as I walk through the grocery store, I don’t feel excitement, I feel fear. I don’t like how something I used to enjoy has now become an activity that scares me.
However, in order to regulate my thoughts and stop the spread of negatvity through my mind, I’ve been trying to remain positive. These days with Ramadan, a holy month of fasting and spiritual discpline observed by Muslims, in full swing, I’ve been reflecting and repenting and realizing and renewing my hope.
Life is weird right now—and though I feel like a brown banana, I hope to transform into a golden loaf sometime soon. For now eating this banana nutella loaf will have to do.
Nutella Banana Bread
- 3 overriped bananas, smashed
- 6 tablespoons butter, melted
- 2 eggs, room temperature
- 6 ounces plain yogurt
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1 teapsoon salt
- 3/4 cup sugar
- 2/3 cup nutella, melted 20 seconds
- Preheat the oven to 350 degrees and line and grease loaf pan.
- Whisk together flour, baking soda, salt, and sugar.
- In another bowl, mix together bananas, butter, eggs, yogurt, and vanilla.
- Fold flour and banana mixture together.
- Pour half of banana mixure into pan.
- Drizzle 1/3 of nutella and swirl.
- Pour remaining banana mixture and drizzle + swirl remaining nutella.
- Bake for 60 minutes. Once out of the oven, allow to cool for 30 minute in the pan, and then remove. Slice, serve, and enjoy.
- Recipe slightly adapted from here.
- This bread will last at room temperature for 2 days.
- You can use greek yogurt or buttermilk as a subsitute for the yogurt.
- If you want to be more decadent, feel free to sprinkle in some chocolate chips.
Happy May, my friends — may this month be everything and more!