Over the weekend, I decided to let Kaylen help me with baking for the first time. She had been showing an interest in cooking over the last couple of months (like always wanting to stir pots and pretending to when I gave her a big spoons and pots to play with). Now, that I had Jeff here with me in Utah and things are sorta of calming down after being pregnant, a NICU Stay, and adjusting to life with the newborn, I’m really try to focus on letting Kaylen grow more.
Kaylen was super excited to help with the baking. I thought this would be a perfect recipe to let her try with me because it requires three different bowls to mix stuff in. I started her off with the bananas and mashed them up for her and then gave her a spoon to mix them with. While she was “working” on the bananas, I worked on my other wet ingredients. Everything was going along pretty good until I had to combine her bowl with my bowl. She absolutely did not want me stirring anything in a bowl with her. She wanted to stir it all for herself! She really is becoming independent and wanting to do things on her own. While I do enjoy it, in situation like this it makes it can pretty difficult to manage. So, eventually (she went into a total melt down!), I had to pass her on to her dad, so I could finish making the banana bread. She did enjoy the fruits of labor by having a warm piece of banana bread after dinner, but unfortunately she had a slight allergic reaction due to the eggs.
Next on my list, is making blueberry muffins! I have the muffin pan and blueberries, so hopefully we can get to this weekend! Perhaps, I can find something else to substitute the eggs with. 🙂
On a side note, this banana bread recipe is SOOOO good. You should give it a try. It got it from my good friend, Mariel. I don’t know where she got it from, but I am ever so glad she was kind enough to share it with me!
The BEST Banana Bread EVER!
* 1 cup granulated sugar
* 8 tablespoons (1 stick) unsalted butter, room temperature
* 2 large eggs
* 3 ripe bananas (I used 4 bananas)
* 1 tablespoon milk
* 1 teaspoon ground cinnamon
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
I also added walnuts!
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, (In my oven it took about 1 hour and 30 minutes) until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
Spread slices with honey or serve with ice cream.