Autism fact: There is no known scientific link
currently between vaccines and autism.
I’m honored participate in RJ Scott’s autism blog hop again this year along with 30 authors, each of whom will share an autism fact each day. There are giveaways too, including one from me at the bottom of this post.
Food is the theme this year, and it’s a subject near and dear to so many people including me. I find baking very comforting and love to cook and bake for my family, as well as make and give food as gifts.
Because of my own habits, food frequently creeps into my books. In doing a mental count just now, I’ve realized that three of my most recent projects have included a chef or baker as a main character. Healing Hearts, my holiday novella, and Straight Up, book four in The Speakeasy series I wrote with Brigham Vaughn, each include a chef, and a story I wrote for an upcoming anthology titled Working Stiffs features a baker.
Like so many in the world right now, my family is living in a locked down community. I’m still working my day job and helping my twelve-year-old son through his school-from-home routine, and I look for ways to unwind at the end of each weird day. Baking is just one of those ways and I thought I’d share a really delicious recipe for banana bread that has been a big hit in my house.
Cinnamon Swirl Banana Bread
For the bread:
3 over-ripe bananas, smashed up
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 Tsp vanilla
1 Tsp baking soda
Dash of salt
1 1/2 cups flour
For the swirl:
1 and 1/2 Tbs sugar
1 and 1/2 Tbs brown sugar
1 Tbs cinnamon
- Preheat oven to 350. Butter and four a loaf pan. Mine was 9 x 5, but you could use any sort. Just keep a close eye on it in the oven, and adjust the time as needed.
- Mix bananas, butter, sugar, egg, and vanilla together. Sprinkle baking soda and salt around on top of the banana mixture. Gently stir in flour. Be careful not to over-mix!
- In a small dish, mix together the sugar and brown sugar with the cinnamon.
- Add 1/2 of the batter to the loaf pan and then sprinkle a little more than half of the cinnamon-sugar mixture over the batter in the pan. Add the rest of the batter to the pan, spreading gently to cover the cinnamon-sugar layer, then sprinkle the last of the cinnamon-sugar mixture over the top of the batter.
- Bake for 50-60 minutes, but remember, if you’re using a different-sized loaf pan, be careful and keep a close eyeball on it!
For my giveaway, I’d love to gift someone a $10 Amazon gift card. Just comment below and tell me about your favorite books that feature food or feel free to leave me a recipe! I’ll choose a name at the end of the blog hop.
Be well, everyone, and make sure you visit all of the blogs on the Hop!
Also, if you’re looking for some new reads, I and a lot of authors at Pride Publishing/Totally Entwined Group are offering books for free or reduced prices (make sure you click on the book you’re interested in because sometimes the reduced price doesn’t show in the preview). Check out my blog post about four free titles from Brigham Vaughn and myself!