Speaking French, Making Banana Bread

Yesterday was the third of four holidays this month. That means the kids and P-Daddy are with me again for most of the week. I love a bit of togetherness, but really people. This is getting ridiculous!

Ma Fille loves to cook and so decided to make some banana bread with the last two over-ripe bananas in the fruit bowl. The Littlest thought that looked like a great way to spend the morning, so he drug in the step stool and got involved.

{teamwork}

Divide and conquer, I always say. When the kids separate into groups of two there isn't as much screaming and tattling. Sometimes it's the Middlest and the Littlest who kill bad guys out in the overgrown garden, other times it's Ma Fille and the Middlest dancing on the terrace.

Any way it happens is great for me.
At least it happens.

I love seeing them get totally into something together, cooperating and negotiating without getting cross and running to me with complaints. These are the sunshine moments of parenting.

Yesterday's bread baking turned into one of these moments. I was busy spring cleaning when I heard the chatter. French chatter. I snuck a peek into the kitchen to revel in the kindness and P-Daddy had already been drawn in. He was recording it. Happiness and sharing? In French.

Banana bread never took so long to make, nor has making it ever been quite so messy. But I think it was worth it all. It tasted pretty good too.

Here's the recipe they used, but it's not really about that is it?

Banana Bread
from Martha Day 'complete baking' 

350F/185C

1 1/2 cups flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
5 tablespoons butter, at room temperature
2/3 cup sugar
2-3 very ripe bananas, mashed
2 eggs, beaten


Grease and flour a loaf pan, preheat oven.

Sift flour, baking powder, salt and cinnamon into a bowl.
In another bowl, cream the butter and sugar until light and fluffy.
Add the mashed bananas and beaten eggs and mix well.
Add in dry ingredients and blend evenly.
Spoon into prepared loaf pan.
Cook for up to one hour, checking at 45 minutes.


Eat in big slices slathered in creamy butter with a cup of hot, milky tea.