Georgie loves helping me in the kitchen and it makes me proud to see him crack an egg open or stir with a wooden spoon, one hand firmly holding the bowl just like I have showed him.
As promised, I am sharing the recipe to our favourite banana bread which I always make with him because I find it is so easy to prepare.
Here’s what you’ll need:
250gr self-raising flour
a good pinch of salt
150gr caster sugar
100gr unsalted butter, melted and cooled
2 medium free-range eggs, beaten
250gr peeled ripe bananas- about 2 large or 3 medium
75gr dark chocolate (optional)
100gr walnut pieces (optional)
And here’s what you do:
Preheat the oven to 180C
Get your little helper to grease a loaf tin, around 26-29 x 10-12 (I use this one from Ikea)
Mix the flour with the salt and sugar in a mixing bowl. Add the melted, cooled butter and the beaten eggs.
Georgie loves mashing the bananas. He says its a tough job but he gets it done. Haha. So roughly mash the bananas with a fork -some lumpy bits are ok- and add to the bowl. Add the chocolate and walnut pieces if you’re using them and mix all the ingredients together with a wooden spoon until thoroughly combined.
Transfer the mixture to the prepared tin and spread evenly. Bake in the preheated oven for 55 minutes until the loaf is golden brown and a cocktail stick inserted into the centre comes out clean.
Let it cool for five minutes then turn out onto a wire rack. We like to slice it straight away and enjoy it nice and warm but you can wait if you prefer. It will store in an airtight container for three days.
