The other day on Keeping up with the Kardashian’s, Kim said something really funny.
She said her mom always told her that 1 kid is 1, and 2 is 20. The ‘2’ she was referring to was her 2-month old son, Saint.
Poor Kim! Keep in mind, she’s being paid hundreds of thousands of dollars to spew this advice on E! and, while she was saying this, she was sitting on the couch falling asleep. During. The. Day.
I don’t hate Kim Kardashian, I don’t particularly like her or her mission to break the Internet, but she certainly has an enviable business sense. I guess. It was just so funny that the person who likely has multiple round the clock nanny’s and the luxury to hang out with her sisters, with NO kids in sight (and get paid for it), can still complain about being tired.
I guess we all have different levels of stamina.
So, while Kim was off listening to her Mother’s Day present, an orchestra in her living room serenading her with Disney’s ‘Let it Go,’ I was cooking my own Mother’s Day treat, in between cooking breakfast and lunch and watching the baby.
John would have sent me away to a spa day if he could have, but, he’s in the Navy, and the Navy doesn’t care if I really just wanted a pedicure or to binge watch KUWTK for Mother’s Day. He had to work. (But he did get me an amazing gift, more on that in the next post).
So, instead of doing what mom’s really want to do on Mother’s Day–nothing–I decided to make the best of it, and treat myself and the baby to some homemade chocolate chip banana bread.
Banana bread is my absolute favorite, a good thing because I’m always letting the bananas go bad. We have a freezer full of perfectly black fruit, but it’s not often the baby will let me work in the kitchen for more than a few minutes at a time.
I’ve tried lots of banana bread recipes, and, surprisingly, the one’s I like the most are vegan. Vegan breads are incredibly moist and dense, and, while the taste is essentially the same as regular banana bread, I love the heavy texture. This was actually a new recipe I tried–and twisted a bit–and it turned out perfect. So perfect I wanted to share.
In a true Mother’s Day miracle, the baby entertained herself by opening and closing the cupboards while I baked, and I was actually able to make it all in one sitting. The result was incredible, and between the two of us, (mostly her, obviously), we ate half the loaf before John woke up.
Happy Mother’s Day to all the hard working, self-sacrificing, sleep deprived, beautiful and inspiring moms out there!
Kim, I’m talking to you.
Mothers Day Banana Bread
adapted from this recipe on popsugar.com
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 1 1/4 tsp cinnamon
- 1 tsp flax meal*
- 2 tsp warm water
- 1/3 cup almond milk
- 1/3 cup coconut oil, melted
- 1/3 cup agave
- 1/4 cup maple syrup
- 4 rotten bananas (I freeze mine and defrost them in the microwave)
- 1/2-1 cup chocolate chips
First, make the binding agent (egg substitute) by mixing the flax meal with warm water. Set aside. (*I use Bob’s Red Mill golden flax and keep it in the freezer in case were ever out of eggs).
Mix the dry ingredients: flour, baking soda, baking powder, salt and cinnamon together until fully blended.
Melt the coconut oil in the microwave on high for 30 seconds. Whisk in the maple syrup, agave, and almond milk. Add in the flax ‘egg.’
Using a fork, mash the banana until it’s mostly smooth. I like to leave a few chunks to add texture to the bread.
Mix the banana into the wet mixture, then slowly add in the dry ingredients until just fully mixed. Don’t over-stir. Add in the chocolate chips.
Spray a baking pan with a high heat oil, like grape seed or coconut, then pour in the batter. I’ve found I do not need to flour the pan with such a moist batter.
Bake at 325 for 40 minutes, or until a knife or toothpick comes out clean and the top turns a golden brown. Let cool for 10 minutes.