Tomorrow morning I am running my first ever race, the Folly Beach “Save the Lighthouse” half marathon. Here is a picture of the lighthouse- who wouldn’t want to save that! I am getting fairly nervous as it has been snowing and icing since Tuesday which means that I have not gone for a run since Monday which actually is not really a big deal- more to the point, I am nervous about running and being able to complete 13.1 miles without crawling/crying across the finish line. I have been googling all morning race day preparations, and a lot of websites and blogs suggest eating a banana and some toast for breakfast pre race. Well, that is not much of a recipe so I thought I would share a great banana bread recipe instead, and while I will not eat this tomorrow morning, I will look forward to it on Sunday morning- if I can actually get out of bed. Will keep you posted on how the race goes- wish me luck!
Banana Bread
Ingredients:
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
