This past weekend was my hubs birthday, along with the rest of the worlds birthday. Seriously what is up with the month September? I feel like this weekend alone I sent over 20 birthday texts and facebook messages. I guess parents found creative ways to stay warm in the winters back in the day. 🙂
We celebrated his 25th with a dinner Friday and planned on going to see a movie after, however I was so tired after that meal, I requested to watch something at home.
This is a running joke in our relationship. We are not the dinner and movie kind of couple. If we go to dinner, we go home after. It has been that way since the beginning of our love but every year for each of our birthdays we pretend like we will actually do a dinner and movie date. It still hasn’t happened and we both are okay with it.
Saturday I took him climbing and thrifting in OKC and we met up with some friends to eat dinner in the city. Later that night we were supposed to go to the bar to celebrate his and another friends birthday however this time he requested to stay home. I guess we just don’t do too well socially after a big restaurant dinner.
All in all though, I think he had a wonderful birthday weekend. We were able to relax, spend time together and eat amazing food. He also got some pretty sweet gifts! I bought him a nifty watch that tracks workouts, heart rate, calories burned and so forth along with an underwater iPod that he has wanted since he saw Michael Phelps with it during the Olympics. I told him I expect Michael Phelps swimming if he ever got it. I will keep you posted on our Olympic plans haha.
Today’s recipe is in celebration of him and his birthday weekend. D-Money has a weakness for anything banana flavored. He loves moist banana bread more than anything. Sometimes for breakfast, I will surprise him with fresh baked banana bread and muffins. On days like that, I can do no wrong.
Happy birthday again love. I hope it was as wonderful as you are and don’t worry, I know you get to pick the next movie we watch in theaters.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3 bananas, mashed
- 3/4 teaspoon ground cinnamon
- 3/4 cup white sugar
- 1 egg, lightly beaten
- 1/3 cup butter, melted
- 1/3 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 tablespoon butter
- 1/4 cup crushed pecans
Preheat oven to 375 degrees F. Lightly grease 12 muffin cups, or line with muffin papers OR lightly grease a bread pan and 6 muffin cups if you want to make a banana bread.
In a large bowl, mix 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, vanilla, sugar, cinnamon, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, 2 tablespoons flour, cinnamon, nutmeg and pecans. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake in preheated oven for 18 to 20 minutes or until a toothpick inserted into center of a muffin comes out clean. I also like to sprinkle a few muffins with chocolate chips after I take them from the oven.
Love, Life, Health, Happiness and a Full belly,