I strive to start my kid’s day with a hearty breakfast, a high calorie love note to send them on their way to school or at least give me a few hour’s respite from the kitchen. But it takes creaticity – breakfast cereal is not nutritious enough (my opinion) and frankly some mornings I just can’t get myself to do a pop-up Cracker Barrel-style spread.
What we have agreed upon is smoothies, chock-full of frozen fruit, yogurt, sometimes wheatgerm and honey. I chuckle inwardly, knowing they have little inkling how good it is for them. Still, I try to put eggs or waffles alongside. Recently I dusted off a recipe I had tried a few years ago and realized it was a pretty good compliment to the smoothie, while adding a novelty bent to breakfast.
There is some work involved here, but the payoff is a great tasting cookie that, when paired with a smoothie or glass of milk leaves you feeling the good and the kids thinking they’ve scored!
It's tempting to eat them all in a week, but don't! Freeze between sheets of waxed paper and dole out sparingly. You're family will think you've lost your marbles the first time you offer them. They'll quickly get over any misgivings when they get a taste!
Like cheesecake and excuses, this is something I like to make but rarely partake in. I don’t like bananas but my kids (and most of the population) do. The chocolate chips add a little surprise that keeps them coming back for more. This bread tastes even better if stored in the fridge.
Banana Chocolate Chip Bread
- 1/2 cup butter I like to substitute Butter Flavored Crisco
- 1 cup sugar
- 2 ea eggs
I'll typically double the recipe and bake a regular size loaf and then a dozen mini loaves. This way there is something for everyone to enjoy together without the risk of the family getting tired of it and wasting half a loaf. And the mini loaves are just the right size for gifting or taking to work/school.