October was a busy month in our house!
My husband and I took several road trips a few hours away to go into our respective offices for meetings. When we’re going to be away from home for a few days, I do a quick inventory of any groceries that will spoil while we’re gone and make it a priority to use them before we leave.
I had some very ripe bananas hanging out on the counter, so banana bread seemed like the perfect fall snack to bake.
This recipe is from my Williams Sonoma Essentials of Baking cookbook.
I didn’t have any oranges or nuts on hand, so I omitted the orange zest and toasted walnuts. I also added some dark chocolate chips because why not? š
If you have some bananas you need to use, but prefer cake over bread, check out the March cookbook challenge recipe.
What have you been cooking this month?
Two more months of the challenge! I’m hopeful the holidays will give me a chance to try some fun new recipes.
Past month 2018 Cookbook Challenge updates:
Banana nut bread – one of my all time favorites. I would have run out to buy walnuts b/c I do not like plain banana bread. (Just like I only like crunchy peanut butter, I guess.)
I haven’t blogged it, but I’ve been so much more intentional about picking from cookbooks vs. the internet this year and I’ve loved it. I’m so glad you shared this idea!
I strongly prefer crunchy peanut butter, too. š Thank you! I’d be lying if I said I wasn’t looking forward to January so I can start using online recipes, but it has really put into perspective which cookbooks I use and which just sit on the shelf looking pretty. Haha.