It’s not often that bedtime is peaceful but when it is, it’s wonderful.
For a moment.
Making the most of their time together. A couple of hours in the evening sun. Splashing, pouring, chatting and unwinding over the water table.
They were soaking and shivering by the time they came in for supper. Clothes left by the back door, quiet giggles as they sat at the table without them.
So nice to see them reconnect after being separated through the day.
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…
Time creeps by so slowly and yet when you’re not looking it streaks ahead of you leaving you wondering what happened. My little Monty is ten months old today and has spent his first night in his own room. After much consideration and consultation with Milla they are now sharing a room. An event which has been met with giggles and celebration aplenty.