Lately Miss G. has become more and more inquisitive in the kitchen.
Each time I pull out the mixing bowl she quickly scampers into the kitchen and uses the cupboard handles to pull herself up in order to peer up and take a peak at what’s happening on the kitchen bench.
Her excitement melts my heart.
With a gorgeous little helper by my side cooking seems fresh and new again. I love showing her how to bake a cake, prepare a sandwich or cook a little pasta. Watching her face light up with excited amazement as we stir together something delicious to eat is pure joy.
Today my lovely little helper assisted me to prepare a loaf of banana blueberry bread.
But I do have to admit most of her ‘assisting’ consisted of eating the majority of the blueberries, she loves them. The few blueberries that were lucky enough to make it into the bowl bled beautifully turning the batter a gorgeous shade of rippled blue and Miss G. giggled as she watched the batter change shades.
In lieu of the missing blueberries I decided to add a little mashed banana to the batter as well. The results were delicious.
For morning tea Miss G. and I sat on our regular balcony spot and enjoyed a couple of slithers of the blueberry banana bread.
To create your own loaf of blueberry banana bread simply…
Begin by placing the flour, baking powder, brown sugar and cinnamon in a large bowl and whisk to create a well.
Place the vegetable oil, yoghurt and eggs in a jug and whisk to combine.
Pour the wet ingredients into the well of the dry and mix to combine.
Fold through the mashed banana and blueberries.
Pour the batter into a loaf tin lined with baking paper and pop into a preheated 180 degree celsius oven (350F) for 45-50 minutes or until cooked when tested with a skewer.
Allow the cake to cool a little before removing from tin and placing on cooling rack to cool completely.
blueberry banana bread
2 cups plain flour
2 teaspoons baking powder
1 teaspoon cinnamon
3/4 cup brown sugar
¾ cup (180ml) vegetable oil
1 cup thick natural yoghurt
1 banana, mashed
1 cup blueberries
Preheat oven to 180°C (350 F). In a large bowl place the flour, baking powder, brown sugar and cinnamon and whisk to combine making a well in the centre. In a small jug place the oil, eggs and yoghurt and whisk to combine. Pour the wet ingredients into the well of the dry and stir to combine. Fold through the banana and blueberries. Pour the mixture into a greased and lined loaf tin and bake for 45-50 minutes or until cooked when tested with a skewer. Allow the cake to cool a little before removing from tin and placing on cooling rack to cool completely.
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