Busy Girl’s Orange Goji Banana Bread

June 6, 2012

I’m not really sure how it happened but it’s officially been THREE (.5) WEEKS since I last posted.

Wow.

And shame on me!

Long story short, exactly three weeks ago this Monday, I started my new job (promotion in only 4 months!). Not knowing I would be *this* busy with the new role, blogging kind of got left on the curbside.

Week one of me being the newest Executive Assistant to the Senior Vice President of Corporate Marketing and Assistant to the Vice President of Social Media Marketing for a large software/hardware company in Silicon Valley was a rude awakening to the time I used to spend on blogging and baking. None of that free time at my disposal anymore. The first week was spent trying to keep up with the incoming MOUNDS of emails and preparation for EMC World in Las Vegas, one of the largest Tech company industry events. Week two was spent with 6 nights in Las Vegas, working hard, playing hard(er), sleeping little, drinking lots (hehe), and running around all day in heels with blisters the size and quantity of ants at a picnic (I know, super bad analogy…).

I can honestly say that I cannot remember the last time my body was so exhausted, my mind so needing sleep, and I had thatΒ much fun with a huge group of new friends. And I can honestly say that I have never loved a job more than the one I am now blessed to own.

So, that’s my little summary of whyΒ I haven’t blogged in oh-so-long. But I promise you, I’ll be making a slightly more valiant effort to post!

Starting with a recipe for Orange Goji Banana Bread!

I guess the only way to get through a busy day is to start the morning out with a large green smoothie and a giant piece of healthy banana bread, crumbled on top of the smoothie, of course.

This is a slightly sweet, definitely tangy, healthy banana bread, slightly augmented by me, from the Whole Foods, Delicious Living Magazine (May 2012 edition). It’s a great alternative to regular, sugar-loaded, fat-swimming, banana bread.

That’s my story of a busy girl’s Banana Bread!

I’m working on the story of a busy girl working… I know some of you are interested as to what the heck I’m even doing and where the heck this job came from.

Happy Sunday/Monday, past 3 weeks!

I’ve missed you!

<3 Lori

 

{ 13 comments… read them below or add one }

Louise June 24, 2012 at 3:13 AM

I made this loaf yesterday but it went really soggy at the bottom. Any ideas as to what went wrong?? Other than that its very tasty!

Reply

Lori July 1, 2012 at 7:56 PM

Hmmm… I’m not sure what went wrong. Maybe add a little flour substitute to the bottom of the pan so it can “soak” up any extra moisture..?

Reply

Todd June 20, 2012 at 9:34 AM

congrats on the new job! sounds like it’s taking you places, including adult playgrounds! πŸ˜‰ work/life balance is always important…

Reply

Trina June 19, 2012 at 5:37 AM

NGREDIENTS:
3/4 cup whole wheat flour
2 cups rolled oats
1 1/2 cups puffed rice cereal, like Rice Krispies
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
3 very ripe bananas, peeled and mashed
1/4 cup honey
1/4 cup plain yogurt
1/4 cup peanut or other nut butter
1 teaspoon vanilla
1 cup bittersweet or semisweet chocolate chips
DIRECTIONS:
Preheat the oven to 350 degrees. Line a 9Γ—13 baking pan with parchment or foil, leaving a slight overhang on each of the long edges. Lightly coat the pan with cooking spray and set aside.
In a medium mixing bowl, combine the flour, oats, rice cereal, salt, nutmeg, and cinnamon, stirring well to combine. In a second large bowl, combine the banana, honey, yogurt, nut butter, and vanilla. Whisk together until the mixture is fairly uniform and smooth.
Pour the dry ingredients into the wet ones and stir until they come together. Gently fold in the chocolate chips. Transfer to the prepared pan and flatten down lightly with a spatula or your hands. Bake for anywhere from 15 to 30 minutes. I baked mine for only 15-18 minutes because I wanted them soft like a cookie. If you want them firm and golden, continue baking until they are starting to brown on the top, more like 30 minutes. Remove from the oven and let the bars cool completely before removing from the pan and cutting into squares

Reply

Alisa June 8, 2012 at 8:52 AM

You are a super woman and I am just elated that you are loving your new job so much. A little jealous too if I were to be honest – that is my dream job right now! Weird for me, I know πŸ™‚

Eat up your superfoods – you’re going to need that energy and recovery! Don’t forget your B vitamins πŸ™‚

Reply

Alec Duane June 8, 2012 at 7:26 AM

It’s the symbol of creating thoughts. I like banana bread because it has a different taste. I wish to learn it and try to make like you. Thanks for nice post.

Reply

tanya ci June 7, 2012 at 6:55 AM

Congrats on the new job that you LOVE. I hope for that one day πŸ™‚

(PS. Spelt isn’t GF…)

Reply

Lori June 7, 2012 at 6:14 AM

This looks and sounds delicious!!! But, coming from a house of severe celiacs, spelt flour is NOT gluten free.

Reply

Dan June 7, 2012 at 2:02 AM

Wow, that looks amazing…though I hate to be the one to say it, but spelt ain’t gluten-free.

Reply

Elissa June 6, 2012 at 9:05 AM

yay! so happy for you but also glad to have you back! πŸ™‚

Reply

Lauren @ WWoB June 6, 2012 at 8:48 AM

AHH lori I am SO PROUD OF YOU!!! congrats!!! except now you are probably so busy it may be hard to meet up!! but I am here until probably middle of August…

Reply

Paije June 6, 2012 at 8:14 AM

Ahh congrats on the job! Any job that includes going to Vegas is pretty amazing in my books! Aaand I’ve already bookmarked this recipe – can’t wait to make it!

Reply

Abby June 6, 2012 at 6:40 AM

Congrats!! Sounds like an a-mazing job πŸ™‚ and the bread looks SO good.

Reply

Leave a Comment

Previous post:

Next post: