I love to blog. I love to eat. I love to take pictures. And I really love to respond to all of your lovely comments and interact with the blogging community. However, I don’t like to be overwhelmed and frustrated when I am doing the things I love. And in the blogging world, finding time to develop recipes, photograph food, and write good content is often synonymous with running around like a chicken with its head cut off. Or maybe that’s just me.
As I scan through my Instagram feed or check out the latest posts on Bloglovin’, I am always amazed to see how bloggers are able to follow the recipe development process and post multiple times each week. And I’m talking three breath-taking photo, mouth-watering recipe, well-crafted writing kind of posts. With my perfectionistic mindset, I am caught in the comparison trap, suddenly doubting my own pictures and content. This negative thinking spirals down until I have lost confidence in my blogging experience, an activity I truly enjoy.
I am sure many of you can relate. In today’s social media run world, it is nearly impossible to send a quick email, post a recipe on Facebook, or check up on your Pinterest page without falling into the bottomless hole of comparison. However, I have begun to realize that there is always going to be somebody out there that’s better than you. You’re always going to want something that someone else has. That’s life, and it’s inevitable that we have these thoughts. But how we interpret these thoughts and take action can help us change the way this comparison affects us. Instead of allowing that professional, full time blogger with 50 million views a day belittle me, I can choose to be inspired by his/her work and use it as motivation for my own blog. In no way do I mean to undermine these famous bloggers, but rather the opposite. They have worked hard to get to their current place, and they deserve the acclaim of their viewers.
Bloggers are all at different stages in their lives and blogs, but they all share the same passion for sharing their creativity with their following. Because of this, I am trying to focus on the joy that blogging brings me and not just the internet foodie fame. Way easier said than done, but like anything else in life, it’s a process. Rant over.
So what does that have to do with this banana bread? Absolutely nothing. This bread is, dare I say it, super moist on the inside and golden brown on top with a sweet almond date crunch. The dates and the almonds almost give this recipe a caramel flavor that is just irresistible! Top a slice (or five) with almond butter and you’ve got yourself a delicious breakfast, snack, or dessert! Might I add that this bread also passed the crucial Dad taste test with an added comment of “you need to make this one again.”
- 1 cup mashed super ripe bananas
- ⅓ cup greek yogurt
- ⅓ cup plus 2 tbsp almond milk
- ⅓ cup pure maple syrup
- 1 tsp vanilla extract
- 2 and ¾ cups white whole wheat flour
- 1 and ½ tsp baking soda
- 1 and ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 4 medjool dates, soaked if dry
- 2 tbsp almonds
- 1 tsp vanilla
- Preheat oven to 350F.
- Combine the wet ingredients in a large bowl.
- In another bowl, combine the dry ingredients.
- Slowly stir the dry into the wet, careful not to overmix.
- Pour batter into a loaf pan lined with parchment and sprayed with nonstick spray.
- Combine the ingredients for the topping in a food processor and pulse for about 15 seconds, or until roughly chopped.
- Spread topping evenly over the batter.
- Bake in the oven for about 40-45 minutes or until a toothpick comes out clean.
- Eat immediately or store extras in the fridge for up to a week, or the freezer for up to 3 months.