We had an absolutely phenomenal time in Portland. I’m sad that we weren’t able to stay longer, but we are already planning to go back soon. We stayed with our friend Ty, and he showed us all around, along with his girlfriend, Lia. We went to a barbecue at our friend Katie’s house, another Arizona to Portland transplant, on the Fourth, then in the next few days, we went wine tasting, hung out on the beach on Sauvie Island, went tubing on the Sandy River, and more. It was refreshing to be able to spend so much time outside in the beautiful weather – I don’t think I’ve ever seen so many trees and open space in my life. I’ll be sharing some photos from the trip over the next few days, but thank you so much to everyone for all of the recommendations for places to go and things to eat – they were definitely put to good use. Portland reminded us of Brooklyn a bit, but a nicer version, I suppose. We were crossing the street downtown, for example, late at night, and a driver just stopped in the road to let us cross. That would never happen in NYC! Either way, it’s back to reality this week – we had an incredible vacation, but it’s always good to get back into your regular routine.
I eat raspberries with my breakfast almost every morning in the summer – they’re great in yogurt or cereal or even just by the handful. When I had a bit of a surplus of them at home, I figured they’d go perfectly with some ripe bananas and sweetened coconut. I know that we’ve all made some variation of banana bread about a thousand times, but this was a bit different and everyone in my office seemed to really enjoy it. The burst of juicy berries in between bites of moist bananas is just the thing to have with coffee or tea in the morning, and the coconut adds some great texture to the bread. I only wish I had frozen some so I could have had it this morning! I hope you like the following photos of Portland, dogs, and friends, and here’s to the week ahead.
Then we stopped at Pine State Biscuits for breakfast the next morning.
Beat together your butter and sugars, then add in the eggs, followed by the banana and dry ingredients. Fold in the berries and coconut.
- 1¾ cup all-purpose flower
- 3 teaspoons baking powder
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 cup unsalted butter
- 2 eggs, room temperature
- 3 medium sized bananas, mashed
- 1½ cups fresh raspberries
- 1 cup sweetened, shredded coconut (you can also use unsweetened, if you prefer)
- Preheat your oven to 350 degrees F. Whisk together the flour and baking powder and set aside. In your mixing bowl, beat together the sugars and butter until light and fluffy, about 2-3 minutes, then beat in the eggs, one at a time. Add in the mashed banana and beat to combine, scraping down the sides of the bowl.
- Add in your flour and baking powder and mix until just moistened. Fold in the raspberries and shredded coconut. Spread the batter into a loaf pan (I used a 9×5-inch pan), preferably lined with parchment paper, and bake for 1 hour to 1 hour and 10 minutes, until lightly golden on the top and cooked through (you can insert a toothpick to check).
- Remove the loaf from the oven and allow to cool completely before slicing and serving.