The other morning, instead of daily iced coffee routine, I woke up craving steaming green tea. I had to search deep behind stacks and stacks of mugs to find one big enough.
Another strange thing. It is no surprise that whenever Mom goes anywhere, she almost always manages to drive by a farm stand and almost comes home with a big bag of fresh produce. But the surprise came when she pulled a big butternut squash out of the bag and declared, “It’s time you make butternut apple soup again.” Which I haven’t done yet because butternut squash are far more pretty to look at then to cut.
And then there are all this packages that kept appearing on our front step and now there is a mountain of textbooks stacked in the middle of my bedroom floor. I’m scared to go near it, lest there be an avalanche, so I’m considering sleeping on the couch until it melts.
Oh, and the past couple days when I’ve stepped outside for my early morning runs, I have been shocked by a cool breeze. Where did that come from? And why do I still sweat like it’s 90 degrees?
So the hot tea, butternut squashes, textbooks, and breezy mornings have brought me to a conclusion: The seasons are a-changing. Opening my calendar to September 1 this morning confirmed my suspicions. Autumn is coming.
There’s an excitement that creeps over me at this time of year, just as shades of red and orange creep into summer’s green leaves. There is something about the crisp air, the evening glow, campfires and woolly sweaters that makes my heart so glad. And it reminds me of the faithfulness of God, shown in the way the seasons cycle and the earth is renewed every year. “He did not leave himself without witness, for he did good by giving you rains from heaven and fruitful seasons, satisfying your hearts with food and gladness” (Acts 14:17).
But I also know that with summer’s end comes the end of other things as well. Like baking. Let me tell you, I took every opportunity to bake this summer because I knew they would soon be no more. Now, the afternoons I’m not in classes must be devoted to studying. Now, instead of dusting myself in flour from head to toe, I’m spilling chemicals in Biochemistry lab (please, don’t comment. I’m an absolute klutz in the lab). Now, I’m not pursuing cookbooks on a lawn chair, I’m bent over Plato and Locke. In bed. With the covers pulled up to my chin.
During my last week of freedom, I decided to devote my last baking project to making something that would welcome the new season with open arms, to embody everything I loved about fall.
Please make this. On a autumn school night, this banana apple bread will keep you warm company, especially if paired with a mammoth mug of hot tea. I promise it will give you happy thoughts during lab disasters and strength to tackle The Leviathan.
And it’s easy enough to whip on a weekend or in between study sessions (shh, I won’t tell).
- 1 c. whole wheat flour
- ½ c. rolled oats
- 2 T. flax seed meal
- ½ t. baking soda
- 1 t. baking powder
- ¼ t. salt
- ½ t. cinnamon
- 3 ripe bananas mashed (about 1 ½ c.)
- ¼ c. honey
- ¼ c. natural peanut butter
- ¼ c. unsweetened applesauce
- ¼ t. vanilla
- 1 medium apple, sliced.
- Preheat oven to 350 degrees. Spray a 8-inch cake pan or 8×4 loaf pan with cooking spray. In a large bowl, combine flour, oats, flax, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, blend mashed banana, honey, peanut butter, applesauce and vanilla until thoroughly combined. Add liquids to dry ingredients and stir just until combined.
- Pour batter into pan and smooth top with a spoon. Arrange apple slices on top, only overlapping slightly.Bake for 30 minutes or until a toothpick inserted in the center comes out clean.