At some point recently, I promised Linden that we’d make a cake together. At almost two and a half, she’s got a better memory than me most days and she’s always bringing up small moments from months ago—so she of course didn’t forget about the promise. I’m sure I said it quickly in passing, while trying to convince her to put her socks on, or to come inside from playing, but whatever the original context, I’m so glad that I did.
We whipped together a one-bowl banana cake that couldn’t have been easier. She, with her apron on and spatula at the ready, helped me to stir the ingredients together and to mash the bananas. She tasted a few chocolate chips as we added them in and shook in just enough cinnamon. The cake came together quickly in a matter of minutes, so she remained interested in the process the whole time.
It cooled while she napped and when she woke up, she helped me use the electric mixer to whip together the cream cheese frosting. And once I put the frosting in a mound on the cake, she helped to carefully spread it out. We ate it together in the dining room for our afternoon snack and it was very nearly a perfect motherhood moment: We had fun, made something together, we got to share something delicious, and—most importantly—no one got upset or had a tantrum.
I hope the cake is equally as enjoyable in your house.
Chocolate Chip Banana Snack Cake
adapted from Flourless
2 large eggs, lightly beaten
1 tsp vanilla extract
2 medium ripe bananas, mashed
1/2 cup coconut or canola oil
1/4 cup packed brown sugar
1 cup almond meal
1/2 cup cornstarch
1 1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup dark chocolate chips
4 oz cream cheese
1/2 cup sour cream
1 tablespoon honey
1. Preheat oven to 350 F and grease a 9-inch cake pan.
2. Mix all ingredients in a bowl, stirring to combine. Pour into cake pan and bake for 30-35 minutes, or until a cake tester inserted into the center comes out clean. Let cool completely.
3. Let cream cheese (full fat versions are best here) soften a bit room temperature*, then mix together with sour cream and honey with an electric hand mixer. Cover the top of the cake and serve. Store in the fridge.
*We were impatient with our cream cheese, so it was a little hard and thus a little lumpy. Still delicious though!
And now for a little link sharing of some recent work!
I’ve done two stories for the new Yahoo Parenting, including 5 Healthy Foods Your Toddler Will Eat and The Truth About Nightime Potty Training. The first one includes a few of our go-to recipes; the second explains why I’ve been so tired since August.
These Twice-Baked Pesto Potatoes are seriously delicious and were great warmed up the day after.
Looking for a classic Chocolate Chip Cookie? Try this one.
We love grits and we adore bacon, so when they came together in this Make-Ahead Bacon and Grits Pie, we were all happy.
Sausage Meatballs, need I say more? (Really, these are incredibly good.)
And finally, we had a huge potato harvest this year, and these Crispy Smashed Potatoes are one of our favorite ways to eat some of them.