When I read on Vanessa’s (a.k.a Mommy Gourmet‘s) blog that she never let her kids in the kitchen, I just couldn’t resist. I had to invite her to be a guest blogger here because: (A) she cracks me up and (B) her children were clearly leading very underprivileged lives down there in Virginia, not getting in that kitchen to drive Mommy a little crazy and learning how to get their hands in the batter in the bargain. What draws me so much to Vanessa’s writing and her recipes is the way she makes even more complicated things seem like, “Oh yeah, I could make that”. Plus, she always has a twinkle in her eye. When you go explore her blog a bit more, be sure and check out these recipes, which make Mommy Gourmet a stand out: Grilled Peaches in Vanilla Ricotta Creamy Asparagus Cavatappi Pasta I am excited to get to guest blog for a blog I love so much. However, it did present on challenge for me….letting my children in the kitchen! I know it is terrible, but it is my time away from them that I get to do something I love in peace (relative that is). However, since it is something I love so much, it is something I wanted to share with my children and impart the same love. I guess I thought I would wait until they were older. I am glad I took this on because it really was fun and they did an amazing job. I learned a lot (like little tiny Jillian can stir up a storm) and Tristan is great at counting out ingredients. So I think it ended up stating a new weekend tradition for us! This is a recipe I have made before but I typically used processed raisins to add the sweet. This time I used 100% maple syrup. I also added 4 carrots to the mix. The end result is a much more moist banana bread that is a bit sweeter than the raisins. Bananas typically don’t last so long in our house. To me, they are like the original fast food. Whenever we are on the go, there is sure to be a “nana” in tow. However, every once in a blue moon I overbuy and when it looks like I have one or more they are going to expire before I can use them I toss them in the freezer, for later use in banana bread! Carrot-Banana Bread *2 c. whole wheat flour *1 1/2 teaspoons baking soda *1/2 teaspoon salt *4 overripe bananas *4 carrots peeled *1 c. 100% pure maple syrup *3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled (use can sub the same amount apples sauce) *2 eggs *1 teaspoon pure vanilla extract *1/2 cup pecans, chopped Mommy: Preheat oven to 375 degrees F and lightly oil bread pan/pans (depends on size) In a food processor add the carrots. Wee Bit: With the help of Mom processes carrots until very small. Add banana and pulse a few times. Mommy: In a large bowl add the flour. Wee One: With the help of Mom measure out the salt and baking soda and add to flour. Then, add banana/ carrot mixture. Mix to combine. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl. Fold in the nuts. Spoon batter into pan and tap it on the counter to get the air out. Mommy: Put pan in oven. If you do two small loaf pans the bread will only need to cook for about 25 minutes. If you do one larger pan it will need to cook for about 35-40 minutes. Mommy: Check doneness with a toothpick or knife. When it comes out mostly clean it is done. Let it sit 20 minutes before eating. Wee One: Eat. Yummy (See picture) 
