Hi, friends! Can you believe that it’s already September? I can’t. On the plus side, since it’s the first Thursday of the month, I’m sharing some financial knowledge over at Makeunder My Life. This month’s “finance with intention” post is all about creating a budget for your business. The concepts can also be used in creating a personal budget, so please swing by and take a read.
Now for the main event! Monday was all about freezing your excess produce. Today is another tip for stretching your grocery budget and saving overripe fruit from the trash or compost bin.
This recipe is also super easy in that you can prep everything in one bowl. Fewer bowls mean less to clean…woot woot! You’re also saving on your water bill, which is a plus.
If you’re looking to earn some major brownie points, slice some of this glorious bread for breakfast in bed. Feel free to substitute the glass of milk for a steaming cup of coffee or your favorite brunch beverage.
Your significant other will thank you.
3/4 cup brown sugar
With a wooden spoon, mash the bananas and cooled brown butter in a large bowl.
Mix in the brown sugar, eggs, vanilla, and bourbon.
Add the spices and sprinkle the mixture with the baking soda and salt. Pour in the buttermilk, mixing everything well.
Add the flour, making sure to scrape the bottom of the bowl while mixing. You don’t want to find any surprise pockets of flour.
Last, fold in the diced strawberries and nuts. Try not to over work the mixture or else the bread will turn out dense.
Pour the mixture into the buttered/greased loaf pan. Top with the thinly sliced strawberries.
Bake the bread in the oven for 50 to 60 minutes, or until the tester comes out clean.
Cool bread in the pan on a wire rack. Remove bread from pan once cooled completely and then slice away!