Monday, November 28, 2016

Cooking with Kids: Blueberry Banana Buttermilk Bread

We've made it to our last post in the Cooking with Kids November blog series and I am thrilled to announce I've saved the best for last. This bread.....oh, readers. This bread is absolutely my number one most-loved breakfast food of all time. The girls go crazy for the sweet, subtle banana dough, soft texture, juicy blueberries, and crispy, golden crust. The very best part? As with almost everything I cook, this recipe is EASY and prep time is a breeze.

1/2 cup butter
1 cup sugar
2 large eggs
1 cup mashed banana
4 Tablespoons buttermilk (don't have buttermilk? Mix 1 Tablespoon of white vinegar and 3 Tablespoons of whole milk. Wah-lah! Homemade buttermilk)
1/2 teaspoon vanilla extract
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
Handful of blueberries (I use frozen berries - I rinse and pat dry to warm them up)

Kitchen Tools Needed
Two regular-sized bread loaf pans
Large mixing bowl
Mixing spoon
Wire cooling rack

1. Grease two loaf pans. I use buttah. Oh and preheat your oven to 350 degrees.
2. Mix your butter and sugar together in a large mixing bowl.
3. Add eggs, bananas, buttermilk, and vanilla to the bowl.
4. Add flour, baking powder, baking soda, and salt. Mix until well-combined.
5. Gently stir in blueberries
6. Bake for 50-55 minutes
7. Let cool on a wire rack and then nomnomnom

Some Cooking with Kids Moments

  • Give them that ingredient and supply list! Let them gather what you need.
  • Let them mash the bananas between their fingers.
  • Show them how to grease pans and explain why we need to.
  • Teach them how to make buttermilk using vinegar and whole milk. Get all chemistry on them if you wanna.
  • Let them rinse the berries and gently fold them into the batter. Watch their eyes when the batter starts to change colors.
  • Don't forget to assign a timekeeper!
  • Teach them the toothpick trick to check whether or not the bread is done.

This bread can be frozen and thawed later without losing any of its delicious texture. It can be stored in the fridge for up to a week - if you can keep your hands off it that long. This stuff is typically gone within a few days at my house!

Looking for a simple and fun way to kick off the holidays? Double this recipe (or triple!) and make some loaves for friends and family. They will love it and will likely fall completely in love with you so gift wisely.

And with that, it's time to sign off on our Cooking with Kids series, dear readers. I hope these last few posts have showcased how kiddos can be pretty dang good helpers in the kitchen. Take a couple days every month to cook with your sets them up with the skills they need later in life, whether while in a college dorm on a small budget or surrounded by their own families around the dinner table someday. Don't let the chaos of the first few cooking attempts steer you off course, either. It's all about practice and figuring out what works best for your family.

Bottom line? Make good food with those you love. 

And just in case you missed the other posts in our Cooking with Kids series:
Homemade Cinnamon Rolls
Simple, Homemade Potato Soup
No-Soup Green Bean Casserole

And if you're lookin for more kid-friendly recipes, check these out: 
Easiest, Best Zucchini Bread Ever
Biscuit Pot Pie
Best Ever Blueberry Muffins


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