Daylight savings has come to an end. The dwindling away of my dinnertime source of natural light has begun. With the colder days and darker nights upon us, to me, it signifies the coming of winter. A time I sadly dread. For I wish I could say I love all the seasons, the changing of mother nature around me. But I feel the cold, oh so much, and it pains me. Waking in the dark, arriving home from work in the dark, the constant layering of clothes to protect against the Melbourne chill, and the food photographer struggle of fading daylight of an evening.
But I’d be lying if I said I disliked all that winter brings. There are a few special wintery moments I cherish. Sitting in the front lounge of my parent’s house with the open fireplace ablaze, blankets draping upon us. A cup of tea in one hand, a square of dark chocolate in the other. Sundays with little to do but spend the day cuddled inside, heater on, the slow cooker bubbling away, and the anticipation of a heart-warming dinner and a warm rhubarb crumble.
Winter almost sounds bearable when put like that. For now, I’m just glad the warmer days are not yet behind us.
I baked this banana bread on April 1st, the last day of daylight savings. It was mid-afternoon and the sun was sneaking in and out of the passing clouds. This banana bread recipe is perfect for those with sensitivities, as it’s gluten free, low FODMAP, lactose free and dairy free. There’s also no added sugar, so it’s also a great healthy alternative. Enjoy and stay warm my friends!
Low FODMAP | gluten free | lactose free