And life goes on… Which is how it should be, shouldn’t it?
Especially if you have children. (They aren’t made with a pause button – major design flaw!).
People have asked me how my two are doing since my mother passed away. They absolutely adored her. But they’re just fine – we were honest with them from the start. And they could see for themselves how the person that they loved was no longer there, from months before the end.
Children are resilient.
Or perhaps they’re all just mini psychopaths with limited capacity for empathy!
So, one day this week my son reported that his favourite school lunch was banana bread. That really surprised me, because my daughter loves banana bread, and the two of them are chalk and cheese when it comes to food.
So, of course I rushed to make banana bread for school the next day. Only to be told, well, he doesn’t actually eat it, but his friends love it so he likes to share it with them.
Anyway, here’s the recipe. I used a bit of almond flour in it because I wanted to add nuts, but that child says he’s allergic to nuts (in the same way that he’s allergic to broccoli and homework…)
But you can substitute it with normal flour.
Recipe by Tea, Cake & Create
Preheat the oven to 180’C
Grease and flour a loaf pan
2 large eggs
3 ripe bananas, well mashed
60ml sour cream
160g cake flour
100g brown flour
40g almond flour **
1 tsp baking powder
1tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
Cream together the butter and sugar.
Add the eggs, one at a time. Beat well, and scrape down the side of the bowl in between additions.
Beat in the mashed bananas, sour cream and vanilla.
Sift in the flours, salt and raising agents.
Pour into the prepared pan, and bake for approx. 1 hour or until a cake tester comes out clean.