Three years ago in April I left work to begin maternity leave. I went a little early but I was so fed up I needed a little tranquility to get ready for my babe. As she was nearly three weeks late I had plenty of long sunny days to myself. I filled my time with yoga, pre-washing nappies, paninis and naps – what luxury! Then the baby came and despite the certainties of everyone else I didn’t find life tedious and dull. Far from it, my life blossomed. The rich and varied world of motherhood and housewifery filled my heart. I found ways to earn a modest living from home and handed in my resignation without having to return to work.
Three years down the line I have two children flourishing and I am just as in love with my role as I always was. My house is far from being the best kept (more like worst kept) but everything is done eventually. We fill our days with friends, creativity and giggles. Each April when the blossom blooms I feel the gentle calm in my soul and give thanks that I can walk this path in life.
When it finally dawned on me that my baby needed snacks in between meals I was somewhat at a loss when it came to what precisely she would have. Two years later and I am still making my very first baby snack creation but now with the assistance of Milla. I hope you enjoy the recipe as much as we do.
5 ripe bananas
250g plain flour
1 tsp baking powder
Half tsp baking soda
1 tsp ground cinnamon
• Mash up the bananas until smooth then mix in the water.
• Sift in all of the dry ingredients (and add dry fruit if using).
• Mix to combine but don’t over-mix (like you’re making a muffin batter, flour all gone then no more).
• Turn into a well greased pound loaf tin.
• Bake for one hour at 200 degrees centigrade (maybe 180 in a fan).
• Allow to cool on a rack wrapped in a tea towel (leaving the tea towel around it in the cake tin seems to keep it nice for longer).
• Add a handful of dried fruits (figs, raisins, dates, apricots) occasionally needs a little more water.
• Add nuts and seeds (ground for babies).
• Replace one banana with another fruit (soft ripe pear, mango, strawberries).
• Add a little cocoa powder for chocolate banana bread.
Keeps for about one week if it lasts that long…
While I do a small amount of paid writing, I am mostly a housewife. Well, I guess that’s what you would expect from a blog with this name. I adore my long days with the children, cooking, crafting but I do struggle with the cleaning aspect of this job role. Our house has gone from slightly shabby to out and out filthy in the last six months. I don’t want a pristine and cleanly home but I do need to wield some cleaning equipment before we end up on a frightful television show about slatterns. The excuse of breastfeeding is waning and once Monty starts to take his naps in the cot I will have nothing stopping me. Except my general laziness…