Sour Cream Banana Bread

My baby boy loves banana bread....but only if it's in the shape of a loaf (or so I thought).  Apparently a regular loaf pan-made banana bread is COMPLETELY different than the same banana bread recipe in a muffin tin.  It also does not make the grade in these cute mini-loaf pans.  So sorry.  What was I thinking?  No need to cry, now.... So for now, three of our happy family are, well, happy.  And one is longing for the days when banana bread came in it's originally presented format.  

Mashed banana, anyone?

Swirly batter.....

The key to this super moist, yummy recipe is sour cream...oooohhhh, aahhhhhh!

Cute mini pans, right?

They look "loafy" to me...

Loafly....I mean..lovely!

I loave taking pics of my loaves....

Yum.

Double yum! 

One of my cousins was staying with us for a few days and I thought I'd get up early and make a delicious banana loaf - hopefully drawing everyone out of bed to the wonderful scent coming from the kitchen.  My recipe box was hidden somewhere in the back of the pantry way behind all kinds of things that would have made a racket if touched, and that wasn't exactly the kind of wake up call I was going for so I desperately leafed through a couple of handy cook books I had access to and found this one.  We've never gone back.  It's from the "Breast Wishes from Breast Friends - Women working together for a cure" cook book and is now my new favourite one to make.

Sour Cream Banana Bread

• 1/2 cup butter
• 1 cup sugar (I use organic coconut palm sugar, and about 3/4 cup instead of a full cup)
• 2 eggs
• 1 tsp Real Vanilla Extract
• 1 1/2 cup flour (I use Organic Whole Wheat flour)
• 1 tsp Baking Soda
• 1/2 tsp Sea Salt
• 1 cup Bananas, mashed
• 1/2 cup Nuts, chopped (I don't add these as my family prefers it without plus the nut-free version can be taken to our nut-free school)
• 1/2 Sour Cream (I have sometimes used Plain Yogurt)

1. Preheat oven to 350 degrees F
2. Cream butter with sugar
3. Beat in eggs and vanilla
4. In separate bowl, combine flour, baking soda, and salt
5. Add dry ingredients to wet mixture and mix 
6. Mix in bananas, nuts (if you are using them), and sour cream, 
7. Pour into a greased loaf pan
8. Bake for 1 hour
9. Enjoy!

xo

Jen

Breakfast Smoothie

"Mom"..

"Mom"...

"Mom"...

"Yes?"

"Can we have a smoothie?"

Everyday it's the same question...and I am eternally grateful.  How else would I get a 6 and 8 year old to eat spinach before 8am?  (or 12pm..or 4pm..or 5:54pm).

So simple, so delicious, so healthy....this makes a momma happy!

My beloved Vitamix!  You have given me so much....  xoxoxoxoxo

Notice the loooonnnngg shadow of the early morning?  It's way too early for me but someone forgot to tell my little darlings...like...everyday for the last 8 years...   PS.  Shortly after taking this photo I walked into a chair and stepped on the cat.  Did I mention it was early?

Blueberry Breakfast Smoothie

• 2 cups frozen organic blueberries
• 1-2 ripe organic bananas (the more ripe, the sweeter and therefore you won't need additional sweeteners)
• 1 handful of organic spinach (sneak this in if you think anyone is looking - once it's blended, they'll never know...ha ha ha!)
• 3 TBSP organic plain or vanilla yogurt
• 1/4 cup water 

1. Throw everything in your blender, and blend until smooth.
2. Enjoy!

xo

Jen

Wholewheat Blueberry Pancakes - For Dinner. Oh Yeah!

Get 'em while they're hot!

We've clearly been stuck in a blueberry frenzy around here.  I hadn't planned for dinner tonight and when I asked what everyone "felt like", I got a resounding "PANCAKES"!  Oh yes, please!  

So good!  And in case you're wondering if I'd gone off my rocker and served up some weird neon yellow morsel to my cherished ones, you can relax and know that I still have most of my sanity.  That is actually some yellow-fleshed watermelon we got at the market last week.  It's incredibly sweet and colourful, and juicy...

You will note that I never use sugar in my pancake recipes.  We always have them with maple syrup or preserves of some kind and that gives enough sweetness right there.  My most fussy son has NEVER complained about the pancakes even though (gasp) they have no sugar in them - not that I mention that, of course.

Also, I always make a double batch, then freeze the extras for a busy morning or after school snack.  It's easy to pop 'em in the toaster and your family will think you're a whiz!  

Whole Wheat Blueberry Pancakes

• 2 cups Organic Whole Wheat Flour
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 2 Eggs, beaten
• 2 1/4 cup Buttermilk*
• 2 TBSP Butter, melted + more for the pan
• 1 cup fresh or frozen Blueberries

*if you do not have buttermilk on hand you can add 1 tsp of white vinegar to a wet measuring cup and add enough milk to make 1 cup of liquid and let stand approx 5 min.  Makes 1 cup butter milk.

1. Sift flour, baking powder, baking soda and salt together in a large bowl
2. Mix eggs and buttermilk together in separate bowl
3. Combine dry mixture to wet and stir until batter is well mixed
4. Here, you can either add the blueberries to the mixture or put aside to drop into batter in pan while the pancakes are cooking
5. Heat griddle or frying pan on med-high heat and brush with melted butter (this gives you the pretty finish on your flapjacks)
6. Ladle or spoon in batter and add blueberries if this is the route you choose 
7. Let cook until the batter begins to form bubbles and the edges start to brown (approx 2 min)
8. Then FLIP and continue to cook for additional 2 min (approximate, you will have to test for done-ness)
9. Serve with real Maple Syrup, spread with your favourite fruit preserves, or dust with a little icing sugar
10. Enjoy!!

xo

Me