Running Rain Shirt and Cranberry Banana Bread

It’s been raining for two days.  I sneaked out for a run this morning since it wasn’t pouring as the forecast had predicted. It was just a drippy, wet morning.  The kind of morning when there is moisture in the air and you have to keep your eyes on the ground otherwise you’ll drown in a huge puddle. 

The previous evening, after looking at the forecast, I got to thinking that a running rain shirt, not a jacket, should be invented.  One that can be worn in pouring rain to keep the chill out but not insulate while running.   I don’t think there is such a thing. I was thinking around April or May if it rains during a marathon and there is a chill in the air, what would be the best thing to wear to keep a runner dry and comfortable?  I have quite a collection of running gear, but I couldn’t think of anything I’d be confident running in for a wet marathon. Just thinking ahead…

Back to the present.  Against all the excuses I could possibly give myself while lying in bed at 4:30 am, I managed to get up and get that interval workout done.  It wasn’t as tough as they come just a 20 minute warm up, 4 x 5 minute half marathon pace intervals with 3 minute recovery jogs, and a 20 minute cool down.  I hit the pace and completed the workout without getting totally drenched.  It’s about that time when I could use a long break from running, say 2 weeks off?  My hamstring is constantly tight and achy.  My feet hurt on occasion and getting up in the morning has become quite the chore.  I’m ready for a break.

Cranberry Banana Bread

I opened the freezer and 2 frozen bananas fell on my feet.  That hurt! ( *But that’s not why my feet hurt from running)  A frozen banana is pretty darned hard!  It was a calling.  I peered further into the freezer and saw half a bag of fresh (all be it frozen at this point) cranberries.  Ah Ha!  Inspiration!

Cranberry Banana Bread

Makes 2 medium sized loaves

• 1 1/4 cup fresh or frozen cranberries
• 2 over ripe bananas
• 1/2 cup chopped nuts *optional
• 2 TBS flour
• 2 3/4 cups flour
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 2 cups sugar
• 3/4 cup canola oil
• 3 large eggs
• 2 tsp. vanilla
• 1 cup heavy cream *you can use whole milk but I only had heavy cream in the fridge

Preheat the oven to 350 F.  Spray 2 medium loaf pans with non stick flour baking spray or grease and flour pans.

Chop the cranberries with the bananas in a food processor or use an immersion blender which will mash them more than chop them but it’s a simple matter of preference.

Stir in the nuts. Stir in 2 TBS of flour and set aside.

In a large bowl, mix the 2 3/4 cups flour with baking powder, salt.  Beat the sugar and oil together and add to the flour.  Beat the eggs and vanilla and add to the sugar-flour mix. Add the cream/milk just until mixed.

Stir in the cranberry-banana-nut mix.

Pour into prepared pan and bake for 1 hour or until a knife inserted in center comes out clean.