Hands down, the easiest solution to the dreaded browning-banana problem. I don't know about you, but we end up with a surplus of bananas in this house. Mostly because Babygirl loves bananas, and it's our panacea for all food related issues. In fact, she even takes a banana to preschool every day, just in case she doesn't like the lunch/snack and needs something to eat. We average one banana per day.
So why so many extras? Well, it's simple. When you know your toddler needs their daily banana, you end up buying a bunch every time you go to the store, and sometimes we buy too many. Also, I'm discovering that not all bananas are created equal, and some brown much faster than others. (Mental note: look into why this is, and how to keep bananas fresh longer.)
I'm a fan of single-bowl baking projects, and this bread is as easy as they come. The recipe is pretty low in sugar and fat (considering how bad it could be), and we've liked it as a transitional sweet. In fact, this was the first "dessert" Babygirl ever tasted, when we had a playgroup goodbye picnic before our last move.
|what happens when your toddler attacks a loaf of banana bread|
The recipe came from some Internet source, I believe Cooks.com. Who knows, it's been transcribed to paper, to a shopping list, and then to email, and this is my latest copy of it
- 3 bananas, well mashed
- 1 cup of sugar
- 2 eggs
- 1/2 cup vegetable oil
- 2 cup flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- Preheat oven to 350 degrees
- Mash bananas in mixing bowl. Add sugar, eggs and oil, making sure to mix thoroughly with a wooden spoon each time
- Mix dry ingredients together and add to the banana mixture
- Pour in greased loaf pan and bake for 60 minutes
Toddle ratings: heart healthy: yes spicy: no easy to chew: yes, finger food ease of preparation:very simple reheating: not necessary, easy Food groups: carbohydrate, fruit?