Sorry it has been a bit since my last post, things have been slightly hectic lately with work and side projects. I’m really enjoying being a Page, it’s the best job I’ve ever had by far. The first time I supervised a section of The Tonight Show audience by myself someone in my section threw up during Justin Timberlake’s interview which was….stressful. BUT, I figure that that’s probably the worst thing that could possibly happen, so now that I’ve gotten that over with I’m pretty much good to go.
Back to the food, I made this banana bread a few weeks ago, simply because I was craving banana bread and happened to have some extra strawberries on hand. It tasted wonderful and was really moist, the flavor from the strawberries kind of leaks into the bread when you cook it, so there’s a nice strawberry tang as well. Plus, it looks really pretty when you cut into it and it appears as though you’ve put waaaaay more effort into the preparation than you actually have. Enjoy!
Place the pan in the oven and bake for an hour to an hour and fifteen minutes, or until golden brown and a knife inserted into the loaf comes out fairly clean. Allow the loaf to cool for 30 minutes before serving.