This morning, I did my civic duty and went to a blood drive! Texans everywhere should rest assured that soon my blood will be pumping through their veins. I feel like I have an obligation to donate, since I have type O+ blood, and since it is the right thing to do. I’ll get off my soapbox in a second, but if you fit all the criteria (most people do!) get over your fear of a little needle and look the other way while they stick you!
When I finally made it back to my apartment, I was feeling a little zonked from the blood loss. The only remedy to this? A hearty meal and some sugar. Yes, SUGAR. I made good ol’ sugary banana bread. Today is like sugar central considering I also had a Sprite (ick) and some cookies to keep me conscious during the donation. But I don’t care. I think you get some kind of bonus points for having to regenerate lost blood cells. I think you win karma bonus points for saving 3 lives.
My other excuse for baking? (As if I need one…) Last night, while drinking wine with my friend Trevor, we started talking about stand mixers. That’s normal, right? I started whining about how I wanted one really badly for Christmas, then remembered that a family friend gave me a nice hand mixer for graduation! That is better than nothing. When I dug it out to mix the banana bread, I also discovered it has a dough hook AND an immersion blender attachment, as well as the beaters. WIN.
So I started with the sketchy bananas that, when this ripe, I refuse to consume as-is. I prefer green bananas and yes, I’m weird.
Then you get to use the fun mixer!! Best part? Licking the beaters.
And out comes some delicious, fluffy, semi-healthy (half wheat and contains fruit!) banana bread. Just what the doctor ordered for ideal blood donation recovery. Or any occasion, really.
Sweet Buttermilk Banana Bread (makes 1 loaf)
2 ripe bananas, mashed
2 tsp vanilla
1/2 stick butter, softened
1 cup sugar
1 egg white
1/4 cup buttermilk
1/2 T cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/4 cup all purpose flour
1 1/4 cup wheat flour
1/2 cup raisins, optional
In a mixing bowl, mash bananas and vanilla together. Cream in the butter, sugar, buttermilk and eggs until throughly mixed. In another bowl, combine flour, wheat flour, soda, powder, salt, and cinnamon and mix well. Using a stand or hand mixer, add the wet ingredients into the flour mixture until well mixed. Lick beaters throughly. Transfer mixture into a greased or non-stick metal loaf pan and bake at 350* for 50-65 minutes or until a knife can be removed cleanly from the middle of the loaf (my oven finished it in 50 but it tends to run very hot). Let cool in loaf pan for 10 minutes, then let it continue to cool on a wire rack or cutting board. Inhale.