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Today's Banana Bread

Banana bread May 2013

As with most parents, I spend a lot of time in the kitchen. I would not call myself a good cook but I'm finally getting the courage to experiment. I've made banana bread everyday this week and everyday I've included something different, something extra to keep it interesting. I also try to keep my baking nut free, just in case there is any left over for Caspar's lunchbox. This is the basic recipe I used today. 

Dry mix: 1 cup white spelt flour, 1 cup wholemeal spelt flour, half a cup rapadura sugar, 1 teaspoon natural/pure baking soda, approx 1 teaspoon of cinnamon, approx handful of crushed pepitas and approx handful of pitted dates cut into small pieces. 

Wet mix: 2 large bananas mashed, 2 eggs and 60 grams butter melted (and cooled).

Method: Use a whisk to thoughly combine dry ingredients. Mix wet ingredients. Combine wet and dry mixtures and pour into a lined bread tin. Bake for approx 30 minutes at 180 degrees or until cooked and nice and brown on top. 

Banana bread May 2013 #2

Another variation that I really like is to add desiccated coconut to banana bread. Today I also made the Banana, Oat and Dried Fruit Lunchbox Slice from Wholefood for Children. This slice freezes nicely so it's a perfect back up for the lunchbox when I haven't had time to bake.

P.S I have a new lens for my camera, I think you can see the difference. These shots and the ladybug layering puzzle photos are all taken with the new lens, it lets a little more light in and is definitely sharper. Thank you to my father-in-law for the photography advice. 

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