We did it! Week one of self isolation is complete! Note, homeschooling mom’s have the utmost respect from me now. It was a challenging week, trying to homeschool my oldest and also providing all the sensory needs for my 4 year old autistic son, while still trying to work this was multitasking to the extreme. Yet, I think all challenges in life we can learn from and I have learned different things about my kids this week.
Today is Saturday and since we are all trying to stretch items in our house I thought Banana bread would be a great start. Below is my famous Banana Bread recipe that will provide different variations if you need to be gluten free or watching your carb intake.
We here at DDC are here for you during this crisis. We are now providing telehealth services, please call our office and our front desk can assist you or go to www.northernmed.com for more information.
Lastly, I want to thank all the first responders, doctors, nurses, grocery store checkers and stockers who are out there daily during this crisis.
1 ½ cups flour ( or use all purpose gluten free flour) (low carb ¼ cup almond flour and ½ cup coconut flour)
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
2 eggs (if low carb increase to 4 eggs)
½ cup milk ( you can substitute non dairy milk)
1 tsp vanilla
4 over ripe bananas mashed
Place bananas in a bowl and mash. Add in vanilla, eggs, and milk. Mix well. Next add in flour, baking soda, baking powder and cinnamon. Mix well and pour into a pre greased loaf pan. Place in a 350 degree preheated oven for 20-25 minutes.