Going Bananas For Bread

posted October 5, 2009
  by Pamela Chester, Kiddie Chow

Recently I was given the fantastic opportunity to start writing the Kiddie Chow column here at CDKitchen. I am thrilled to be writing the column and hope to bring to it the same level of enthusiasm as my predecessor, Christine Gable. As a mother of one son who will turn two in December with another baby on the way, I am sort of new to the world of cooking for my own kids. So not only will I be sharing some of my knowledge as a professional, I’ll also be learning along the way.

I believe that children who are given a wide exposure to a variety of nutritious and appealing fare will have a strong foundation for healthy eating habits throughout life. Now in the real world I realize that that is not always so easy. Kids can be very picky eaters, and they like to know just what it is they’re getting. From my own experience, both as a former picky eater, and mother to a picky toddler, I know it’s not always easy.

In the beginning, I was somewhat idealistic in the notion that my son, if exposed to many different foods, would just continue to accept them throughout his childhood without a bump in the road. I wouldn’t need to resort to the usual kiddie foods of chicken nuggets, macaroni and cheese, and hot dogs. I read all the books, pureed my own baby food, and continue to try to have him sample new foods on a weekly basis.

Up until he was about one, he eagerly tried anything I gave him. I laugh now when I see a video of my son demolishing all sorts of food from his highchair tray at his first Thanksgiving. But a month later, just after his first birthday, it was as if a switch turned on in his brain – hey, I can have my own opinion, and I can refuse to eat something if I don’t want to! His previous exuberance over foods like green beans and sweet potatoes turned into a firmly clamped mouth.

But I haven’t given up hope yet! I continue to offer and re-introduce vegetables everyday (Sweet potato nuggets, anyone?). And sometimes he will surprise me. We were recently visiting some old family friends who keep a wonderful garden. On the table was a beautiful salad of fresh tomatoes, cucumbers, and feta cheese. And what do you know, my son took right to the cucumbers. And you might be surprised by the food your children will eat too. Just keep trying because you never know.

Cooking together is another way to inspire a love for good food, along with an enjoyable way to spend quality time together. Kids seem to love the magic that goes into cooking and baking, and I hope to share many recipe ideas with you. My son is a carb lover, so I know anything we bake together is going to be a hit. Just earlier, we made this simple homemade banana bread, which is a tried and true staple I have been making since childhood. I make it a bit more nutritious by swapping out half of the all-purpose flour for white whole-wheat flour; you can also substitute applesauce for the vegetable oil to eliminate fat. A slice spread with cream cheese makes an easy on-the-go breakfast.

So when it comes to my own child, I am far from an expert in knowing how to feed him in the right way. I am just doing the best I can on a day-to-day basis, and here in this column I will share with you some of the ideas I have had (both successful and not so successful) in feeding a growing child.

I hope that you will share any of your own suggestions, recipes, or ideas with me and please let me know if there is a particular topic you would like me to cover on Kiddie Chow!


Banana Bread Recipe
http://www.cdkitchen.com/


Serves/Makes: 1 loaf
Ready in: 1-2 hrs

* 1 3/4 cup all purpose flour
* OR
* 1 cup all purpose flour PLUS
* 3/4 cup white whole wheat flour
* 3/4 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup sugar
* 1 1/4 teaspoon cream of tartar
* 2 eggs, beaten
* 1/2 cup vegetable oil
* 2 ripe bananas, mashed

Preheat oven to 350 degrees F.

Combine first five dry ingredients (flour through cream of tartar) in a large bowl. Make a well in the center of the mixture.

Combine remaining ingredients; add to the dry mixture and stir until moistened.

Pour batter into a greased 9 x 5 x 3 inch loaf pan. Bake for 45 minutes until wooden pick comes out clean. (For muffins: Fill 18 greased muffin tins 3/4ths full with batter and bake at 400 degrees F for 18 minutes until golden)

Cool in pan for 10 minutes; remove from pan and let cool on wire rack.

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