I don’t know about you all, but I used to think this red-trenched lady was incredibly cool. Even if she was supposed to be the villain.
I have had the “Where in the World is Carmen Sandiego?” theme song in my head several times over the past week. I am thrilled to share that I will officially be attending BlogHer ’11!
I’ve loved attending this conference in the past, but didn’t think it was in the cards this year. Last week I was thrilled to find out I will be attending after all, on behalf of my POP! Social Media client, Flatout Bread. I’m truly looking forward to the conference sessions and will be sure to report back on any and all information gleaned from the minds of some very awesome bloggers.
If you’ve been reading over the past couple of months, you might also know that San Diego is one of my favorite cities to visit for two + two + Dublin special reasons. It promises to be a
niece nice trip!
celebrate his bachelor weekend ensure that Bobby will be well fed while I’m gone, I made a batch of banana bread today. I’ve decided it’s necessary to make this more often in the morning because it smells incredible while I’m working. Good thing my desk is right next to the kitchen.
I’ve been meaning to try banana bread with Greek yogurt forever, so when I came across this recipe from Emily over at Daily Garnish, it was a no brainer. I followed her recipe exactly, but without the blueberries since I didn’t have any on hand. First, I combined the flour, baking powder and salt.
Then it was time to get mashing! I used three bananas instead of two for a little extra sweetness.
I added the rest of the ingredients to the mashed banana — brown sugar, white sugar, vanilla and eggs.
Once everything was mixed together, it was time for the ultimate experiment: Greek yogurt!
I love that it can be used as a substitute for the oil and was excited to see how it would affect taste.
Once the wet ingredients had been mixed with the dry, I poured everything into a loaf pan.
Then it was time to bake! I put it in at 350 degrees for roughly 45 minutes. Depending on your oven, it could take shorter or longer (Emily recommended an hour). Once the edges are golden and a knife comes out clean in the center, you are good to go.
I loved slicing into this bread and seeing the lighter color from the yogurt — a completely new spin on an old favorite. I could not wait to try it out!
I slathered a pat of butter onto the end piece (my favorite — mm, crust!) and tried it out for myself.
It was amazing! Light, moist and chewy — much more so than the oil-based version. I could taste a hint of the tang that comes with Greek yogurt, but it was not overpowering in the slightest. I bet it would taste even better with blueberries, so I will have to do that next time!
Thanks for the great recipe, Emily! I’m excited to hear what Bobby thinks of it when he gets home.
Will you be at BlogHer ’11? If so, I would love to meet up with you!
See you from San Diego!