I’m working on finding the time (see how I didn’t even say I was working on it yet? Oy…) to write up this little man’s birth story because his arrival was much sooner (in a good way) than we anticipated. But we are so very much in love with our new addition, and I couldn’t wait to share!
Austin, we are so smitten with you. I wish you could see the sparkle in your brother’s eyes when he sees you, the tenderness with which your daddy cares for you, and the way you already light up a room. My heart explodes every time I get to feed you (which, little man, is a LOT). We are so thankful for you!
I haven’t had a lot of cravings this pregnancy, which I attribute to loving pretty much any kind of food that’s put in front of me. The only thing I haven’t been able to eat is really spicy food (which, sadly, I love to eat) because this second time around? Heartburn has been real. The first time it happened I thought I was dying – I had never felt heartburn before! So my heart (and all its current burning) goes out to all of y’all who suffer through it often.
But besides the fact that I can’t eat a lot of great Mexican food, I’ve been able to enjoy most things and haven’t had anything in particular that stood out for more than a day or two as a craving…until last night.
You guys, I somehow got an intense craving for strawberry ice cream and I could NOT stop thinking about the stuff. I wish I could be all, “Yeah, I blended frozen strawberries and frozen bananas and added all the healthy fats and voila! Ice cream!” … But I totally just hightailed it to the store and bought a half gallon of the good stuff. I figure since I have only one more week left in this pregnancy I should milk things like strawberry ice cream cravings for all they’re worth, amen?
The funny thing is that I usually don’t like strawberry ice cream. Not that I’d say no if it was the only flavor option, but I like pretty much any other flavor over strawberry. This baby be crazy.
OH! So I made this banana cake the other day and y’all, it is SO stinking good. It has the texture of a pound cake without all the fat (although I wouldn’t kick a slice of buttery pound cake out of bed either). It’s more tender than a banana bread, and I think it’s fair to call it health food since there’s fruit and Greek yogurt in it. That basically makes it a superfood, right?
I’m loving that I can make this year-round, but especially happy to make it a lot this summer to go with all the great fruit that’s about to come in. Strawberries, fresh picked blueberries, peaches (OMG PEACHES). Grilled with a big dollop of cream. Or just plain – because we can have superfood snacks as long as they’re plain. One thing remains: make it. You’ll love it.
BANANA YOGURT CAKE
- 2 medium very ripe bananas, mashed (about 1/2 cup)
- 2/3 cup granulated sugar
- 3/4 cup Greek yogurt (I like to have a little fat for tenderness, but nonfat works too)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1-1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Preheat oven to 350.
- Spray a 9- x 5-inch cake pan with nonstick spray (or grease with butter) and set aside.
- In a large bowl whisk together the banana, sugar, yogurt, eggs and vanilla until smooth and creamy.
- Sift in the flour, baking powder and salt and gently fold until just combined.
- Pour the batter into the prepared pan.
- Bake at 350 for 45-50 minutes, until a toothpick inserted comes out clean.
- Let cool completely before slicing.