Boy oh boy oh boy has it been an eventful couple weeks. Where do I even start?
Let me start by explaining how my college experience has been so far. The first month was great; I enjoyed my classes and made so many incredible new friends. Everything seemed to be falling into place. Unfortunately, at some point during the beginning of the second month, I started to feel really down and anxious. I wasn’t exactly sure what caused it, but I convinced myself it would go away in time.
I decided to see a counselor, to talk about some of the things that were making me so anxious. While talking through my issues, I had a realization that something was off and I needed to get to the root of it. During the following three weeks, I did a lot of soul searching and had a lot of late-night talks with my friends. I ended up coming to the conclusion that business was not what I want to study in college. Just yesterday, I officially dropped accounting, a class that was certainly playing a huge role in my sadness. I cannot even explain the relief I feel and the optimism I now have for my future. I have learned so much about myself and my goals in life in the past few days. It’s a lot to take in.
So, yeah. That’s where I’m at right now. I am in a much better place after deciding to drop accounting and collecting/redirecting myself more towards things that give me positive energy.
I didn’t just want to talk about myself in this post. I also want to tell you guys how incredible this banana bread is.
I remember making this when I was going vegan for a month over the summer. I couldn’t believe that I hadn’t tried making a vegan banana bread recipe yet. Also, I was/am 100% addicted to peanut butter. Like SUPER addicted. Ultimately, this is what I ended up making and I couldn’t be happier with how it turned out. I’m sure you guys will love it as much as I did.
- 3 ripe bananas, mashed
- ½ cup creamy natural peanut butter
- ½ cup coconut sugar
- ¼ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 and ½ cups whole wheat flour or oat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Preheat oven to 350 degrees F. and grease a loaf pan with olive oil and set aside.
- In a large mixing bowl, mash bananas.
- Add peanut butter, coconut sugar, almond milk, and vanilla. Stir to combine.
- Add flour, baking soda, and salt. Stir to combine.
- Pour into greased loaf pan.
- Bake for 45-50 minutes.
- Let cool, then remove from pan and serve.