Not to mention something to focus on that your 2, nearly 3 old son can also join in with. Having worked as a Playgroup Assistant, there are so many ways you can link baking to the EYFS. Weighing and measuring is maths and physical development in using fine motor skills. And learning about the world, exposure to the ingredients, how to follow a recipe and what that means. I love teaching and I find I just do it naturally (not that my son is always interested!).
So I found a recipe for banana bread and made it my own. It was so yummy I wanted to share it with you. Feel free to substitute any of the ingredients for your preference (gluten free flour, marg, dairy free spread etc).
- 2 over ripe mashed bananas (I ended up using green ones which were much harder to mash! Pretty labour intensive!)
- 62g of butter
- 75g sugar (I used golden caster but plain old caster sugar or granulated sugar can be used)
- 1 tsp of vanilla extract
- 1 beaten egg
- 95g flour (my preference was 50g of plain flour and 45g of wholewheat bread flour. I also used a tsp of baking powder to help it rise).
- 30mls milk
Will make 5 muffins
For breakfast I had it with 0% fat greek style yohurt, chopped mango and blueberries. Protein from the yoghurt, a sugar boost from the fruit and a bit of stodge from the wholemeal flour to fill you up.
It was really nice as an afternoon snack just on its own but eaten fresh on the same day.
As an indulgent treat, you could top it with some ready made chocolate frosting (such as the Betty Crocker, pictured), sprinkle with chopped nuts (pistachios would be amazing!) and maybe even a bit of squirty cream! Or warm it up and have it hot with some vanilla ice cream.