This week I leave on my Euro Trip baby!!! I am so excited and so blessed to be able to visit my family in England again AND go on a cruise around the Mediterranean. Does life get much better? I think NOT!
Needless to say this week I am running around like a chicken with my head cut off. There is never enough time in the day. But that’s okay because come Thursday night I will be on a plane headed to London. Whenever we are in London we HAVE to go to Ben’s Cookies. We are those obnoxious people that buy loads of cookies. Everyone else buys one and then there is us…. “Can I have two of those, three of those and let me take 4 of those ones” LOL oops. We’re on holiday so calories don’t count. But when your holiday lasts as long as mine that is probably not the best motto… YOLO
Back at home I have been trying to not splurge as much…but then things like this happen and how can I not?
I’ve also been trying to use up alot of my ingredients, insert Pineapple Tidbits from Trader Joes. I had a half open bag I wanted to get rid of so I thought to myself why not throw it in banana bread?! I love how moist and delicious pineapple is in carrot cake. So I added it. And BAM! I loved it. What a wonderful flavor.
- 1/2 cup butter, melted
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tbsp vanilla
- 2 eggs, at room temp.
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3 bananas, smashed
- 1 cup pineapple tidbits
- 1 6oz Chobani greek yogurt individual size container (banana, pineapple or plain flavor)
- Preheat oven to 350F and heavily grease a 9X5 baking loaf pan.
- In a large bowl combine melted butter and sugars. Mix in vanilla and eggs until combined. Add in flour, baking soda and salt mixing until just combined. Fold in bananas, pineapple tidbits and greek yogurt Pour into pan and bake for 65-70 minutes, stick a knife in the middle to test for wet batter. Let cool on wire rack and enjoy 🙂