Banana Bread

Thank you so much for all of the kind and encouraging words many of you have posted on the blog.  Each one was heartfelt and has given me the hope and motivation to move forward.

For over a month I’ve been more careful with my diet, I’ve been trying to eat as gluten and dairy free as possible and have enjoyed some new foods along the way.  However, after getting the news this past Sunday that our HCG test was negative I thought I would be kind to myself and not feel bad indulging in some of my favorite foods.  I’m going to enjoy all the usual foods (and drinks) that I love this week and will start back with the reduced gluten/dairy diet soon.  One of my favorite comfort foods is banana bread.  If you know Hubby and I, we love banana inspired sweet treats and desserts, and banana bread is no exception.  Since it is “bread” not “cake”, I don’t feel bad cutting myself a large slice (or two?!) for breakfast.  This recipe is from my Mom’s museum cookbook and is my go to recipe.

Banana Bread

  • 1/2 cup oil
  • 1 1/2 cup sugar
  • 2 eggs
  • 1 1/2 cups flour
  • 1/2 cup nuts (optional)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1 cup mashed bananas
  • 1 teaspoon vanilla

1.  Cream oil, sugar and eggs well in a large mixing bowl

2.  Add dry ingredients to another large bowl, mix well, set aside

3.  Mix mashed bananas and sour cream together, set aside

4.  Add dry ingredients to mixer (with creamed oil, sugar and eggs) alternating with sour cream/banana mixture.  Stir on low until thoroughly mixed.

5.  Fold in vanilla and nuts (if desired)

6.  Bake in two 9×5 greased bread pans for 1 hour at 350 degrees.

Banana Bread

When I know I’m going to go overboard and eat 2 loaves of banana bread in a day, I will wrap one of the two loaves up and freeze it.  I simply wrap in plastic wrap, followed by aluminum foil and place in a freezer bag.  It’s perfectly delicious once thawed and is great for traveling.

Tonight, one of my good friends is bringing a bottle of wine over and we are going to enjoy some dessert with our wine.  I’m so lucky to have such wonderful friends who have been supportive and there when I’ve needed them most.

As far as where we are with our treatments, I went in for a baseline ultrasound yesterday and had my estradiol checked.  My level is 39.1, so we were given the go ahead for our frozen embryo transfer.  I spoke to my RE yesterday on the phone and we are going to tweak a few things this time.  I’m going to switch from Prometrium suppositories to the progesterone in oil injections and I’m going to take a break from acupuncture.  I’ve been doing acupuncture for almost 2 years (nearly as long as we’ve been TTC) and I just feel like it’s the right time to take a break.  My RE doesn’t know why I’m having the cramping 5 days after my transfer but is hopeful that the FET will be the closest thing to a natural conception since I won’t be on all the stimulation medications and we’ll be doing a natural cycle start (no birth control).  I’m still nervous as ever, but trying my best to be hopeful……stay tuned.

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9 thoughts on “Banana Bread

  1. That banana bread looks delicious. I may need to bake myself some tonight! FIngers crossed as you get started on your FET! Soooooo hoping this will be it for you!

  2. Carbs are so comforting! That banana bread looks amazing. I’ve never heard of adding sour cream to it before. I’ll have to try this!

  3. Enjoy that wine! I am sorry about the results but I hope that having a more natural cycle will be what works for you. Hell I am hoping it is what works for me too 🙂 You deserve to treat yourself. Mmmm banana bread.

  4. Terrific news on moving forward with an FET. I am excited for you – I know they work. As you know, I also believe that they are the best way to go so that our bodies can be relaxed and ready.

    When do you start? Sounds like it could be soon. If that’s the case – you better get that banana bread all eaten up!

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