And we’re back to pumpkins. I think it’s still appropriate to post things with pumpkins in it. I find that once February rolls around, pumpkin is tiring and I’m kinda tired of seeing it. I mean, pumpkin is awesome because you only get to have it one certain time of year. So when I see recipes in February that say “Most Awesome Pumpkin recipe ever!” I turn my head because at that point I’m done. Right now though, I’m all about the squash.
They need a better way to peel the butternut squash though. At least I do. Lets work on this people.
Anyways, I brought this recipe into work and it was a hit. I’m still asked if it will ever return to the office again. Which it might, but that will be after I open my next can of pumpkin.
Banana bread is close to one of my favourites. I just want to be able to make it like Starbucks does. It’s so tasty! So I tried my hand at it, and found a recipe, again from the lovely Bethany’s Best garage sale cook book, that I’m still pawing through. Enjoy!
A couple of notes for those who are making this milk free: For the butter I used the vegan margarine. I’m finding only a slight difference in the results, being that butter is more oily than the margarine. And as for the milk, I still used almond milk which made the banana bread a little firmer, instead of the buttermilk.
Also a shout out to my Aunt Eva who made the lovely tea towels that you see in the photo. She weaved them herself! I’m so lucky to have such talented family!