Toddler Banana Bread

We were very excited when we found this recipe which we had lost!  It is a recipe that was on a sheet of paper and it had gotten tucked inside another recipe book and when leafing through it the other day there it was.  This recipe came from Evie’s daycare when she was a toddler, her caregivers were a wonderful group of young ladies at a Reggio Centre and they really were special.  This is a recipe that they made regularly with the toddlers, each child had a part, one measured the flour, one mixed etc.  The children loved taking part and they loved to have their banana bread for a snack afterwards.

Here is the toddler banana bread! (that is Evie’s note)

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There you have it, a very simple easy banana bread.  It is perfect for breakfast and snacks.

 

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In My Kitchen April 2016

I missed the IMK last month, I am not sure what happened it just kind of came and went and I didn’t get it done.  I have had no internet connection for days and I am going to post this one before it is too late. Hopefully I will finish and post before I lose the connection, forgive any typos!

Here is a little of what has been in our kitchen lately:

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Rosemary garlic sourdough

Easter cake and cupcakes

Hot Cross Buns

Empty Tomb Rolls

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Delicious Apricot Scones from Tara, these really were amazing!

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a little lemon tart with teeny tiny macarons, Evie picked each one off for herself!

Evie has been sewing and needle felting and made me this little donut and the cutest little needle felted sheep

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A science experiment, making a clock from and orange and lemon juice.

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We found our toddler banana bread recipe, from when Evie was in daycare, recipe to follow soon.

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Balsamic mushroom pasta, will share soon

 

And my fearless protector, who is always close by watching.

I hope you enjoyed your visit and I hope you come back soon.  If you’d like to write an In My Kitchen post, please do so by the 10th April and send your link to Maureen at The Orgasmic Chef. Thanks for hosting Maureen!

Tropical Coconut Rum Banana Bread with Lime Glaze

That is not a typo, there is rum in the banana bread!  This banana bread is delicious, moist and perfect for summer baking.

A banana bread with flecks of coconut throughout with a hint of rum and a sweet-tart lime citrus glaze.  Heaven in a loaf.

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I scored a huge bag of bananas which were marked down, I think there were 18 bananas for .99 cents…and they weren’t even that black yet!  I sliced and froze a large bag full for making smoothies.

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Preheat over to 350F and grease a 9X5″ loaf pan.

In a large bowl combine 2 cups all purpose flour, 3/4 tsp baking soda, 1/2 tsp salt.  Stir to combine and set aside.

In another large bowl place 1 cup of granulated sugar with 1/2 cup softened butter, beat with mixer until creamy. Add in 2 eggs, one at a time, beating well after each addition.

Add 1&1/2 cups of mashed banana (about 3 ripe bananas), 1/4 cup of plain yogurt, 3 tbsp dark rum, 1/2 tsp vanilla. Beat until well blended.  Add flour mixture and beat at a low speed until just moistened. Stir in 1/2 cup flaked sweetened coconut.

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Add batter to a 9X5″ loaf pan that has been coated in cooking spray.

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Sprinkled the top with with 1 tbsp of coconut.

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Bake at 350F for about 1 hour or until done.  I always test with a wooden skewer.IMG_4239

Cool for about 10 minutes in pan on wire rack and then remove from pan.

For the glaze combine 1/2 cup powdered sugar with 1& 1/2 tbsp of freshly squeezed lime juice (you could use lemon juice if you don’t have lime).  Whisk it together to make a glaze then pour the glaze over the top of the loaf into all of the cracks and crevices.  I also poked holes all over the top with a toothpick to let some more of the glaze sink in.

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And to make it pretty a fine zest of the lime sprinkled over the top!

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This is sooooo deliciously moist and flavourful with the hints of coconut and rum coming through, and that pairs really well with the hit of citrus from the sweet tangy glaze.  You really have to try it to see for yourself how good it is! ……and let me know what you think.

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