Have you listened to Taylor Swift’s newest smash hit “Shake it Off?” Or watched the video? Seriously, have you? If you haven’t, go do it now. I’ll wait and so will this banana bread. I don’t mess around when it comes to awesome music.
“Shake it Off” is the most uplifting, energetic, feel good song I’ve ever heard. When I’m down, it makes me feel better. When I’m tired, it gives me energy. When I need to sing like no one’s listening and dance like no one’s watching, I pump it up and let loose.
I listened to it and watched the video literally the moment it was released. I don’t think I’ve done that since TRL was the hottest show around. TRL . . . remember those days? Those were good times!
Since then I’ve watched it at least a few dozen additional times when I’m on the elliptical and jammed to it countless more in the car. In fact I watched the video yesterday and it made a workout that felt like it would never end so much better.
I also got Mom hooked on it. Like more hooked on it than me. Like she watches it multiple times per day. Gotta love a song that spans generations. Also, how cool is Mom that she’s as much of a popular music fan as me???
And I mean, I totally get why. We all have things and feelings and people in our lives that bring us down. We need to shake those bad vibes off. We need to rise above and find hope and positivity within ourselves and our lives despite the negativity around us.
It’s a rather heavy topic and something that can be tough to do, but Taylor put this important message in such a fun package, it should be required listening.
I’m trying to shake off fall and winter with this Cherry Banana Bread, but its effectiveness is questionable at best. This bread is a slice of summer, it just doesn’t have much effect on the weather. It’s super moist with that amazing banana flavor and some cherries for a pop of flavor and burst of juicy texture. Because cherries are no longer in season (boo hoo), feel free to use frozen, thawed, and drained ones. Just put “Shake it Off” on the stereo and get baking!Print
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- ½ teaspoon kosher salt
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup vegetable or canola oil
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 7 large ripe bananas, well mashed
- 2 cups pitted cherries, fresh or frozen, thawed, and drained
- Preheat oven to 350 degrees F. Oil 2 loaf pans and line the bottom only with parchment. Place the loaf pans on a sheet tray for easy removal from the oven later.
- In a medium bowl, stir together flour, baking soda, cinnamon, and salt.
- In a large bowl, stir together sugar, brown sugar, and oil. Stir in the eggs one at a time until well combined. Stir in the vanilla and bananas. Add the flour mixture and mix until just combined. Fold in the cherries until distributed.
- Divide the batter equally between the loaf pans and place in the oven. Bake for about 1 hour, rotating halfway through, until a toothpick inserted in the center of each loaf comes out clean or with a few moist crumbs. If the loaves are getting too brown, tent with foil. I recommend doing this between 30-40 minutes into baking. Cool loaves in the pan for about a half an hour before removing and allowing to cool completely on a rack or serving tray. Bread may be stored at room temperature in an airtight container for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for about 1 minute.