Easy Homemade Banana Bread

Banana Bread Recipe
Ahhhh, homemade banana bread! I grew up eating it so I couldn’t help but feel nostalgic while making it this past weekend. I’ve tried several banana bread recipes and this one is definitely IT! And to be honest, it’s a bit of a combination of recipes. Other recipes I’ve tried come out dry, or gooey, but NOT this one! Isn’t it amazing how recipes change based on who is making them and their preferences? Adding a pinch more or less of this or that. There is so much history behind each recipe and I think that’s what makes them so special.

I went out of town last week and when I came back, my bananas were waaaay too ripe and looking sad, just sitting on my counter when I got back. I almost threw them away several times and then it hit me – BANANA BREAD! So I saved them until the weekend and then used them to whip up a few batches. They turned out so cute in mini loaf pans and were perfect to give away (don’t worry! I kept a few for myself, too! They freeze really well; just sit out on your counter a little before you’re ready to eat it!)

You probably already have most of these ingredients on hand already, so get to it! If you like bananas, you will love this recipe! I slice up a few pieces and eat it when I have my morning coffee. I’m almost embarrassed to admit how much of it I’ve eaten this week and it’s only Wednesday… 😉

Easy Homemade Banana Bread

Ingredients

  • 3 or 4 bananas (ripe – “the riper the better!” as my Mammaw says 🙂 )
  • ⅓ cup melted butter
  • 1 egg
  • ¾ cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon of baking soda
  • ¼ teaspoon of salt
  • 1½ cups of flour
Instructions
  1. Preheat oven to 350 degrees.
  2. Use Crisco and flour to grease mini loaf pans.
  3. Peel + mash the bananas.
  4. Stir in melted butter, egg, sugar, vanilla, baking soda, and salt. Stir well.
  5. Add flour and stir well. Pour into loaf pans (about half full).
  6. Cook for 1 hour; make sure toothpick in center comes out clean.

Let cool for about 5 minutes and then remove banana bread loaves from pan and let cool on wire rack.
Next time I make this, I think I’m going to add some miniature chocolate chips, or maybe some finely chopped walnuts. You can also use a larger loaf pan if you’d like!

This would be great to make ahead and freeze, or even sweet little treat to gift someone – wrapped in cellophane bags and tied with ribbon! Let me know in the comments if you try this recipe for yourself!

Super Easy Pumpkin Pie Recipe | Thanksgiving Prep

It’s the week before Thanksgiving so now it’s time to prepare for the busy month ahead. But first, let me say what a good month #RestfulNovember has been! We’re looking forward to being gathered around the table with our loved ones. Maybe you’re hosting Thanksgiving dinner at your house like Amanda and her husband are, or maybe you’re house-hopping like my husband and I will be doing. One thing is for sure — I will be making several pumpkin pies next week and THIS is the no-fail recipe I’ll use!
 
 If you’re a guest, do what I did: tell the host that you’ll make the pies this year. It will be a weight lifted off of their shoulders. It tastes completely homemade but there are a few shortcuts… and I promise, no one will ever know the difference! 😉
 
Are you ladies ready for how easy this pie is?! If you do it my way, you’ll use just 5 ingredients! 



Semi-Homemade Pumpkin Pie Recipe:

Ingredients needed:
1 (15 oz.) can pumpkin (I use Libby!)
1 (14 oz.) can sweetened condensed milk
2 eggs
1 tablespoon pumpkin pie spice
**1 frozen traditional pie crust (comes already in a tin pan) 
 
Directions:
Set out your prepared pie crust. Use a medium size bowl to mix the following ingredients in: pumpkin, eggs, milk, and pumpkin pie spice. Mix those together until smooth and creamy. Pour mixture into prepared pie shell. 
 
 
Now for the baking! Bake for a full 15 minutes on 425 degrees, long enough for the edges of the crust to get golden brown. (Note: place a thin piece of tinfoil around the edges of the pie crust to keep the edges from getting too brown too fast.) Then reduce the temperature to 350 and bake for about 40 minutes. Every oven is different; check it around 30 mins by sticking a butter knife in the center of the pie. If it comes out clean, then it’s done. If it’s still a little “soupy,” continue baking for 5 or so minutes at a time until pie is completely done.  

 

**If you don’t want to use a frozen pie crust, you can use rolled pie crust instead (Pillsbury brand; usually found in the refrigerated section with the biscuit dough and pre-made cookies) and then just roll the crust out into a 9 inch glass pie pan, sprayed first with PAM. Using a frozen crust is so much easier though, and the edges of the crust are already pretty. So that means LESS WORK for you! I’ve made this recipe both ways and liked them both. And if by some act of magic you’ve got extra time, you can make your own pie crust! Also, I don’t always bake at 425 and then reduce the heat to 350. Sometimes I just bake it at 350 degrees for a little longer amount of time. Either way will work! 
 
There you have it! Super easy, semi-homemade pumpkin pie. My mom and I make this pie recipe every year! I hope you’ll try it for yourself! You’ll spend less than an hour in the kitchen and that will free up more time for you to prop your feet up and visit with family. Sounds like a win-win to me. 
 
 
Pie Recipe
 
 
Ok, now I’m drooling and I’m not sure if I can wait till next week to make this again… Oh, the struggle!
 
 

Monday Morning Pick-Me-Up

Who doesn’t want a distraction from Monday morning madness? This green smoothie kind of makes me feel like I’m in a tropical paradise, even though I’m drinking it on-the-go. ; ) I don’t always have time to eat well in the mornings… between getting out the door for work, packing my husband’s lunch, and getting Owen out the door for daycare– it can get a little hectic. Let me be honest… a smoothie is an easy way for me to avoid the fast food drive-thru on my way to work.

If you want to make this even more simple: prep your fruit Sunday evening + place into mini zip-lock baggies, and toss them in the freezer until you’re ready to use them. 

What you’ll need:
Handful of fozen pinapple chunks
1 frozen banana, sliced
1 mango, chopped
Handful of baby spinach
Splash of vanilla Almond milkPut all ingredients into your blender; blend to your desired consistency + drink up!

Feel free to play around with the ingredients! I tend to mix it up a bit and use what I have on hand.

Let us know if you try this recipe!

Flower Crown Tutorial

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We
have been dreaming of making flower crowns for months now. Our Pinterest is
filled with images of these ethereal gems. In true ‘Wild Revival’ fashion: it
was time to stop talking and start doing. So we gathered our (very short list
of) supplies and went down to the lake and got busy.  We hope that this
simple tutorial will help you bring this fun DIY to life.

 

 

  
Tools:

 

 

  • Flowers
  • Greenery
  • Kitchen Scissors
  • Floral Wire
  • Floral Tape 



 


 

We purchased our floral tape and wire from a local craft store.
Your flowers can be right out of your garden or from a local flower shop. There
is no wrong way to go with the type of flowers and greenery you choose to use
in your crown. It’s whatever you like! 
 




Instructions: 

1) Wrap the floral wire around your head to
find out what size your crown should be. Keep in mind the crown will
become more snug as you add your greenery and flowers, so be sure to keep a
(little) bit of space when measuring your crown. Once you determine the most
comfortable fit, cut off the excess wire. Twist the end and tuck the wire,
covering the wire crown in floral tape. 

 

2)  Now you will cover your wire in
your chosen greenery. We found the thinner branches of greenery worked best,
due to them being easier to manipulate. Tape your greenery onto the wire as you
go. This part can be tedious, but so worth it when it’s all done! 

 


3)  Now for the fun! Once all your
greenery is secured, you can add your flowers. Make sure to leave 2-3 inch
stems when cutting your chosen blooms. You will place your flowers one at a
time, taping as you go.  Make sure you wrap the tape 3 times around your
blooms, trying your best to avoid your greenery leaves as you go. 


 

 

Fill your crowns with as many or
as little blooms as you wish.  Flower crowns always come out looking fun +
whimsical. We feel that you can never have too much whimsy in your life.  

 

 

 

 

If you used our tutorial to make
you own flower crown, let us know! #TWRhowto // @thewildrevival

 

 

Picnic-ing


It can be overwhelming to try to bring people together anymore. With so many obligations and
tending to our lives, time for community is usually last on the list. That’s
why when an opportunity arises to do something that brings your tribe together
or allows you to meet new people, you just have to jump in and do it, rather than focusing on making it perfect.

 

Here are a few photos from an early spring picnic. Even without the leaves on the trees, it was a taste of
summer with blue skies, the pond, and 80 degree temps.

 

Since it was a last-minute gathering, we kept the menu super simple; nothing was planned or matching. Paper plates, plastic forks
and mason jars were all on hand.  A festive Mexican blanket (or two) made this not-so-planned-out picnic come together so well.We completed our picnic with the items listed below:
  • Chicken Salad
  • Watermelon
  • Croissants
  • Lemonade
  • Tea 
  • Chips + Salsa

 

We are big fans of last-minute picnics (obviously so is Owen!) It was so nice to pull a few friends together for a quick gathering.

 

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