Bear: Mom, I like the feel of flour on my hands.
Me: I do too, sweetheart.
Taking time to make memories with our littles through baking is a centering experience for all of us.
This recipe was shared with me by a friend while I was living in Hungary. We had a gas range at the time and had to light a match to start the stove top when we cooked or light the starter flame in the bottom of the oven before we baked. I still remember the little box of matches that sat atop the range.
Once I moved back to the states I had to figure out what 1 packet of vanilla meant in liquid vanilla form. It was a funny happenstance when I whipped out my recipe and realized I didn’t know the exact conversion. Took some creative experiments to come up with a viable conversion and I think we've done it!
After playing around with the recipe and baking in a cake tin and then 3 separate bread tins we’ve come up with variations that adjust to our baking needs. Take a look below and get ready for a fun day of baking!
When baking with our kids I let them touch everything. We feel the texture of each ingredient and note the differences between the granularity of sugar and the softness of flour. Our 5yo Bear loves to describe everything he sees and to further build his vocabulary we talk through each step together and talk about the tools we are using. Sometimes when they are quite little like our 2 yo Wren they end up giving everything a taste too.
We also look at the numbers on our measuring cups and try to match them to our recipe card. This modeling of saying the numbers and then locating them on paper helps our kids make the connection between what mommy is reading and how we know what to do next. Tasks are broken down into smaller steps to match their motor skills. Sometimes scooping can be difficult for small hands and after feeling frustrated we problem solve together by finding smaller spoons to scoop into our larger measuring cups.
Cooking with kids has kindled a newfound interest of intentionality in the kitchen and reminds me to infuse their new experience with curiosity and fun. Whether you're baking alone or with others, I hope this recipe brings you joy.
Banana Bread with Chocolate Chips
Bowl 1: Dry ingredients
1 cup sugar
2 cups flour
1 tsp baking soda
1/2 tsp salt
Bowl 2: Wet ingredients
3 mashed bananas
1 tbsp vanilla
1/2 cup melted butter
Mix bowl 1 contents with bowl 2.
Add the chocolate chips and mix again.
Use a non-stick cooking spray on your tins or butter before adding your mix.
Pour batter into your preferred baking tins and fill to about half way.
Bake: Set oven to 375 degrees F.
Place baking tins on the middle rack.
Option A. If using 1 bundt/cake pan bake for 35 minutes.
Option B. If using 1 bread pan (35 min) and two small bread pans (22 min)
Check your banana bread to see if it is fully baked by using the toothpick or butter knife method. Stick the toothpick into the center of the bread. If it comes out clean, it is fully baked inside. If it comes out with filling on it, leave the bread in the oven and add 3 more minutes to your timer. Continue until the toothpick comes out completely clean.
Use oven mitts to remove hot tins from the oven and place on a cooling rack or oven pads for about 5 minutes. Wait until pan is cool to the touch to remove banana bread.
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Follow me on Instagram @corinarichards to see more video processes of our baking adventures.