We’re waiting on spring here in NYC, or getting confused by the weather gods. One day it’s warm and sunny, the next snowing.
Here are a few sweet pics from last weekend that pretty much sum up the crazy weather.
Friday, we headed to our weekend house, making a pit stop at a favorite of ours, Stone Barns. It was a warm beautiful day, and Aria (ever the princess) decided to pick a few flowers…
until we realized they weren’t wild…(oops!)
…but not before gating a sweet bouquet for Oma.
Fast forward to the very next day, where we woke up to SNOW covering the cars and deck…
…and an anxious 4 year old ready to get out and enjoy it.
Ah…the parental joys of kids and snow gear.
The romp in the snow was short lived, so we moved on to a warmer activity. I found this Banana Bread Chocolate Chip Cookie recipe online (always up for a healthy treat), and Aria and I baked them up. I’d cut the cinnamon down to 1/2 the amount called for, but really they were pretty stellar (and healthy!)
So, here’s to making the most of any weather, and hoping spring finally arrives… for good.
After Aria devoured the Simple Banana Oat cookies (recipe to come) I baked over the weekend, I went to make more and realized I didn’t have enough oats. I had plenty of ripe bananas though so I went for a simple banana bread recipe. I combined a few I found online– my main goal was keeping down the sugar (no need for it as ripe bananas are super sweet and the last thing kids need is more sugar). I did however throw a few semi-sweet chocolate chips in some of the batch as a special treat for her since I chucked the chocolate chip cookie the enamored diner waiter gave her yesterday.
3 RIPE mashed banana
1/3 cup honey
1/3 cup unsweetened applesauce
3/4 cup of unsweetened vanilla almond milk (or regular, soy, coconut, etc)
1 teaspoon vanilla
1 1/2 cups whole wheat or better yet whole wheat pastry flour
1/2a rolled oats
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon butter or oil (optional)
Preheat oven to 350 degrees F. In large bowl combine mashed banana, applesauce, honey, egg, almond milk, vanilla and oil/butter (if you choose to use). I used a smidge of melted butter and a teaspoon or so of coconut oil just to ensure moistness. Combine all until wet ingredients until creamy.
In separate medium bowl whisk together whole wheat flour, oats, baking powder, baking soda, salt and cinnamon. Add wet ingredients to dry ingredients and mix until just combined (don’t overmix).
Pour into loaf pan, mini-loaf pans, muffin tins. Sprinkle oats over top (if desired), and bake until toothpick inserted into center comes out clean with a few crumbs attached.
Time for baking in a standard loaf pan is 60m but I had no time for that and found my mini-muffins and mini-loafs were good to go in about 15-20m.
Remove from oven and place on wire rack to cool completely. Keep bread/muffins tightly wrapped to maintain moisture. They will last a few days and likely be sweeter on the second day!