November {currently}

Well, November just snuck right up on us.  I feel like the school year just started!  I'm linking up with Farley at Oh' Boy Fourth Grade for November's Currently.

Listening to Dallas Cowboys Cheerleaders.  I love this show...right up my Reality TV alley.

 

Loving that extra hour.  The extra hour does so much for me.  I'll miss it being daylight when I get home, but I hate leaving for work in the dark!

 

Thinking about how busy November is going to be.  Conferences, American Education Week, and a new marking period.  I'm sure it will fly by just like October did!

 

Wanting to create some new TpT products.  I LOVE creating and designing new projects and activities. This year has just been so crazy that I haven't had a lot of time to concentrate on my TpT products.  Must make time for this!!!

 

Needing to get ready for all of my conferences.  I like to spread them out over a couple weeks so that I don't have to cram them all in on Conference Day.  It helps me to concentrate on each individual student instead of having 21 conferences back to back.  How do you do your conferences?

A Yummy Pin- Reese's Peanut Butter Banana Bread.

Reese’s Peanut Butter Banana Bread

Ingredients

• 3 very ripe bananas, mashed
• 1/2 cup peanut butter
• 1/4 cup Canola or Vegetable oil
• 1 egg
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 1/2 cups of all purpose flour
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 8 oz bag of Reese’s Mini cups

How to Make

1. Preheat oven to 350
2. Grease your loaf pan (I used an 8 x 4 pan) with butter or shortening.
3. In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.
4. In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.
5. Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy. DO NOT OVER-STIR.
6. Fold in your Reese’s Mini cups and spread batter into prepared pan.
7. Bake for approx 1 hour or until toothpick inserted into center comes out clean.
8. Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.

Notes

• I bake my breads in a stone loaf pan, but certainly you don’t have to. BUT if you notice the bread browning too fast, lower the temperature down to 325° and loosely tent it with foil.
• Also, some readers have noticed that if you over-stir the batter the texture will be crumbly, so make sure not to over-stir!

 

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