banana bread

Changing pace

| Rohana Aisha Dewfall

The long weeks over October (at what feels like 100 mph) have taken their toll this week. My body has complained; my mental health plummeted. I try and make time to write, to read, to do some yoga but inevitably, I push myself to the bottom of my priorities, and end up struggling.

This weekend has forced me to slow down. I’ve been too exhausted to do anything else. The universe is telling me I need a change of pace.

It’s hard, because I’m not used to it, but I know if I don’t, I’ll suffer in the long run. Growing a human is hard enough without the added stresses, and I want to keep growing her for another 6 weeks!

Theo forced me to slow down today. He wanted to be with me and cuddle. He made sure I sat down, bossing me about! How does my toddler know what I need more than I do? Or do I just ignore myself?

I’ve made a to-do list for tomorrow/this week. It’s long, but flexible. I’m hoping it’ll help.

For now, it’s sleep-time. I’ll need all the rest possible for tomorow.

Banana Bread

| Rohana Aisha Dewfall

Tried and tested, I absolutely love a bit of banana bread… 20180712_160547_002-18399572125984592323.jpgif I can make it vegan, even better!

This one is also a fab recipe for Baby Led Weaning because I don’t put in any nuts. That said, if you have no babies to worry about, or older kids (no whole nuts above 5) then go nuts! Pun obviously intended there.

Ingredients:

3 Bananas (blacker = better)

75g Coconut Oil – 5 tbsp

100g Brown sugar (brown is best but it works with white too)

225g Plain flour ( if you use self-raising, cut down on the baking powder)

3 tsp Baking powder

3 tsp Cinnamon

Dried Fruit / Nuts – 2 small handfuls is plenty.

Method:

Grease a tin/muffin tray*. 

Mash the banana in a mixing bowl.

Add Sugar and Oil and mix well.

Add Flour, Baking powder and Cinnamon, and work into a thick mixture.

If adding nuts/fruit, add these last and combine the mixture well. You should be able to leave the bowl relatively clean.

Put mixture into tin/tray and spread evenly.

Put oven on** at Gas Mark 6, or 180 Degrees Celsius. Bake for 20 minutes. Check. Cover with foil if the top is browning. Bake for another 15 minutes, or until a knife comes out clean from the centre of the bread. 

*If  you make muffins, the time will be reduced. 

** Most methods tell you to preheat the oven but with modern-day ovens it’s often not needed, so if you can skip that step, please do so. It saves energy, better for the environment and better for your pocket too!