Quiet, dark mornings. Evenings spent wrapped in blankets, illuminated by candlelight. The scent of spices and sugar baking in the oven, while leaves fall sinuously to the ground.
This year, I’m really trying to be present in all of the moments that make fall so wonderful. And there’s already been a noticeable difference in the way this season has felt to me. Last fall was my first time not going back to school in 17 years. Experiencing autumn when you’re in school/college and when you’re working a 9-5 job in an office is completely different. In college, I actually experienced the season… I would walk outside with leaves crunching under my shoes, try pumpkin beers with my friends, and go home and rake leaves with my parents. I had time to be outside while it was still light out, and that made a huge difference to me. But last fall, I would leave my apartment while it was dark and come home to darkness. I rarely had time to leave my desk at work, as the year-end is our busiest time in finance. I was living in an apartment where I would have hot water for my shower on a good day (which was rare).
There was also a resounding feeling of guilt, knowing that I was lucky to even have a job straight out of college, and have the means to live in an apartment. And that’s something I still struggle with. But I’m starting to realize that you can be grateful without being complacent. If you’re in a bad situation, ultimately you are the only one who can change it.
So I’m going to be making some big changes in my life, soon. I’ll give you guys more details once it’s all been sorted out. Suffice to say that I will not be complacent in my current situation anymore. I am grateful for where I’ve been and what I’ve learned, but it’s time for me to live my life, MY way.
Cozy Cinnamon Chai Banana Bread
- 5 Bananas approx. 2 cups, mashed
- 2 Cups Unbleached Flour
- 1 1/2 Tsp Cinnamon
- 1/3 Tsp Cardamom
- 1/3 Tsp Cloves
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1/3 Cup Coconut Oil melted
- 1/3 Cup Maple Syrup
- 1 Tbs Apple Cider Vinegar
- 2 Tbs Almond Milk
- Slivered Almonds for Topping
Preheat oven to 350 degrees F.
In a bowl, combine all dry ingredients (flour, spices, baking powder, and baking soda). Whisk together until evenly combined.
Add in wet ingredients and mix thoroughly. Top with slivered almonds, if desired.
Pour batter into a bread pan lined with parchment paper.
Bake in the oven for 40-50 minutes. At 40 minutes, stick a toothpick in the bread to ensure it comes out dry. If not, keep in the oven for a few more minutes.
When done baking, let bread cool for a few minutes.
Serve with a cup of hot tea or coffee. Enjoy!
Recipe NotesBanana bread can sometimes be finicky depending on the size and ripeness of your bananas. Before taking your bread out of the oven, be sure to test the doneness with a toothpick or knife. If toothpick/knife comes out wet, keep baking in 5-10 minute intervals until the bread is done.
Song of the Day:
Blood Bank – Bon Iver