Another dreary day here! We’ve been keeping busy! This morning was a Lego adventure. Batman loves the Mixels series, so the kids put together a few from Series 4. It’s really amazing to me that these two little 4 year olds can sit down at the table with the instruction booklet and build them in their entirety, only rarely asking for help. I try really hard to be helpful, and I’m pretty good with the instructions in front of me. For some reason, though, Lego free play is not my strong suit. I consider myself a fairly artsy and creative person. But stick Legos in front of me and suddenly I become a deer in headlights and my brain just cannot wrap itself around the creation of anything. Perhaps I’ll get better with time?
Rainy days in my house, if you haven’t yet noticed a pattern, generally involve baking. The kids are onto this. The minute Batman looked out the window this morning, he said “Mom! It’s raining! How about banana bread?”
What an excellent suggestion, Batman.
So today, per request, we made banana bread. Mini loaves, to be exact. I find that for our purposes, I like mini loaves best. We never seem to finish a full loaf before it starts to get a little on the dry side. The mini loaves are perfect- we keep one out right away, and the other two generally go in the freezer to be thawed at a later date. They also make adorable gifts wrapped with a little parchment paper and twine. Who doesn’t love banana bread?
Because the kids were helping, of course they needed chocolate. I generally like semi sweet chocolate chips as the happy compromise – sweet enough for the littles, but not overwhelmingly so. You could absolutely substitute whatever kind you wanted, or omit them all together. I’ve also used peanut butter chips with great success. Yum!
Chocolate Chip Banana Bread
Makes 3 mini loaves (or 12 muffins, or 1 regular loaf)
1/2 c. sugar
1/2 c. light brown sugar
1/2 c. (1 stick) salted butter
3/4 c. all purpose flour
3/4 c. whole wheat flour
2 tsp baking powder
1 Tbsp vanilla
1/4 c. buttermilk
3 ripe bananas, mashed
1/2 tsp. cinnamon
1 c. semi sweet chocolate chips
Preheat oven to 350 degrees.
Cream butter and sugars in stand mixer until smooth.
Add eggs, 1 at a time, beating until blended after each addition. Add in the vanilla, buttermilk, and bananas.
In a separate bowl, whisk together flour and baking powder. Slowly pour into wet mixture, stirring until just blended. Do not over mix.
Using a spatula, stir in cinnamon and chocolate chips by hand. Divide evenly between 3 greased mini loaf pans. Bake at 350 degrees for 35-40 minutes, or until toothpick comes out clean. Let stand for 5 minutes before moving from pans to cooling racks. Cool completely.