Today, I am also over at A Little Ray of Sunshine sharing my favorite trends for spring. Susan needed to give her wrists a little rest, so I am happy to be helping her out. Be sure to hop over to her blog and to see what I am itching to add to my spring wardrobe!
Yesterday, it was raining and the boys and I couldn't have our afternoon playground date, so we decided to whip up our favorite Banana Bread instead. Cullen loves to be in the kitchen with me, measuring and 'reading' the recipe, but we hadn't cooked together in a while, so it was a perfect afternoon to bring it back. For our banana bread, we have adapted a recipe from the 2007 Annual Southern Living Recipes cookbook and it comes out perfectly every time.
Here is the original recipe (you can find it online too):
- 1/2 cup chopped pecans (We do not use, but we do add half a cup of chocolate chips!)
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon (We use a full tablespoon)
- 1/2 cup sugar
- 2 tablespoons butter, melted
- 4 medium-size ripe bananas, mashed
- 1 egg, lightly beaten
- 1 (7-oz.) package dried fruit bits (We do not use)
2. Combine flour and next 3 ingredients in a mixer. In another bowl, mix together sugar and remaining ingredigents. Combine sugar mixture with flour mixture and beat until blended. Add chocolate chips at this point if you have a sweet tooth like we do!
3. Spray bread pan with cooking spray and pour batter in. Bake at 350 for 50 minutes or until toothpick comes out clean. The recipe says to let it cool completely, but we always eat it warm :)
|See that little head in the backgroud? Mommy, seriously, stop taking pictures and cut me a piece already!|
Easy and Delicious!