Gavin never stops talking. He has so many ideas and if you will just listen he will tell you every one of them. I pushed him out the door to go to school last week.. middle of the front yard and he is still telling me about the last world he built in Mindcraft.
“Bye Gav, have a good day.”
“You have to go now or you will miss the bus.”
Mindcraft is a bit of an obsession around here. To me it looks like virtual legos but I’ve been told it is so much more than that (although Legos are still pretty cool).
My heart hurt as I watched him finally turn around and head down the street toward the bus stop. He has so much to say. Do I listen enough? What if I’m missing something really important?
His mind moves so fast. He is so easily distracted – not by flashes of light or shiny things – but by big and complex problems. Like how to win a chess game, making a paper airplane fly better, figuring out exactly how many times he needs to take out the recycling to earn enough allowance to buy a new lego set.
There are so many details. And he keeps them all. Defining and calculating. Organizing and categorizing.
Perhaps I’m guilty of emotionally driven baking.
Yeah, probably. I wanted to make him a special treat. So peanut butter banana bread was it.
Maybe I just wanted him to sit at the kitchen table and tell me everything about his day while we shared a piece.
Yields 1 loaf - 10-12 slices (note, recipe is easily doubled)
15 minPrep Time
1 hrCook Time
- 1-1/2 cups mashed ripe bananas
- 1/3 cup plain yogurt, full fat
- 1/3 cup creamy peanut butter
- 3 tablespoons butter, melted
- 2 large eggs
- 1/2 cup white granulated sugar
- 1/2 cup packed brown sugar
- 1-1/2 cups all purpose flour
- 1/4 cup ground flax seed
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground allspice
- 1/4 cup chopped dry-roasted peanuts, divided.
- Preheat oven to 350 and line a 9x5 loaf pan with parchment paper.
- Combine bananas, yogurt, peanut butter, butter and eggs in a large bowl (or in the bowl of stand mixer) and beat at medium speed until well blended. Add sugars and beat until light and creamy.
- In a small bowl combine flour, flaxseed, baking soda, salt and spices. Whisk briefly to combine.
- Add flour mixture to banana mixture and stir until just blended. Add two tablespoons of the peanuts to the batter and gently stir.
- Pour batter into prepared baking pan. Sprinkle remaining chopped peanuts on top of loaf and bake at 350 for 1 hour and 5 minutes, or until a toothpick comes out of the centre clean.
- Remove from the oven and allow to cool for 10 minutes in the pan before removing to continue cooling on a wire rack.
Recipe slightly adapted from Cooking Light.