This is the story of three over ripe bananas. Sitting in the hot kitchen they debated if they will be used in a milkshake or with yogurt or as baby food. They didn't know that the chef had completely different plan for them.
The little one just turned six months and to celebrate the first half birthday, I used the bananas to make banana and almond flour cake. I looked around for recipes and found a good one at Elena's Pantry. I tweaked it a bit for my taste and convenience and made it over a weekend afternoon. I must say it felt good to be baking again after a long hiatus. It helped that the cake turned out great too!
2 cups almond flour
1/2 cup flour
1/2 tspoon salt
1 tspoon baking soda
1 cup brown sugar
1/4 cup oil
1 tbspoon vanilla extract (you can also use almond extract)
1/2 cup yougurt
3 bananas mashed
Preheat the oven to 350 deg F. In the meantime in a large bowl, mix together almond flour, flour, salt and baking soda.
Then combine sugar, oil, eggs and vanilla extract. Then stir in the mashed bananas. Mix wet ingredients into dry ingredients, stirring constantly.
Prepare a cake pan and pour in the cake batter. Bake for 40 minutes or till the toothpick comes out clean.
Remove from oven and cool.
On another note, Ameya has started eating solid food and I am always thinking of new combinations and starter foods for babies. What worked for your little one?