Despite all the afternoon rain storms we’ve been getting, this summer has been a scorcher. While some of us are stuck in over-air-conditioned offices, Henry gets to squeeze in some fun in the pool. Here he is kicking it with Grandma.

Cooling Off

He likes to maintain a neat grooming regimen, even in the water.

Brush Brush Brush

Henry loves all the barbecues we’ve had this summer. It’s a great time to crawl around in the grass and be fed veggie hot dogs and blueberries. We tried a banana bread recipe this weekend, which Henry gave two enthusiastic thumbs up. Vegan recipes can be great for babies: no honey or egg whites!

Lower-Fat Banana Bread
adapted from Veganomicon cookbook

2 large or 3 small very ripe bananas
1/4 cup applesauce
1/4 cup canola oil
1/2 cup sugar
2 tablespoons prune puree (the original recipe calls for molasses here)
1 cup all-purpose flour
1 cup whole wheat flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt

Preheat the oven to 350 degrees F. Lightly grease a 9 x 5-inch loaf pan.

In a large mixing bowl, mash the bananas really well. Add the sugar, applesauce, oil, and molasses, and whisk briskly to incorporate.

Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined.

Transfer the batter to the prepared pan and bake for 45 to 50 minutes, until a knife inserted through the center comes out clean.

Remove from the oven and let cool.

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