Since I love being in the kitchen, it is really no surprise that my boys enjoy it as well. That is why I’m thrilled to tell you about Mini Chef Mondays where I’ll be joining a team of bloggers sharing new recipes that we’ve whipped up with our kids during the week. I hope it inspires you to spend more time in the kitchen with your children and you’ll share your adventures with us, regardless of whether or not you are a blogger. This week I made Chocolate Chip Banana Cake with my little guy.Spending time in the kitchen with our kids is a great opportunity for learning, no matter what their age. Helping in the kitchen can teach how to follow directions, listen, fine and gross motor skills, math including counting and fractions, art and more! The best part is these skills can carry over to other parts of our lives and give kids the kitchen skills that will have tasty benefits when they get older.
Right now my three year old Wesley is my kitchen buddy. He loves to dig right in! Wesley’s job is always to pour all ingredients in after I measure. He also gets to stir ingredients which he really loves.
I always find special jobs for him if possible. Since this recipe requires mashed banana, it was a perfect opportunity to let Wes work on that while I pulled out our remaining ingredients. It is great for motor skills and he loves the texture!
- ½ cup shortening
- ⅔ packed brown sugar
- ⅔ cup sugar
- 2 eggs
- 1 cup mashed ripe bananas (2 to 3 medium)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup buttermilk
- ½ chocolate chips
- powdered sugar for garnish (if desired)
- In a large bowl, beat shortening and sugars until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Mix in bananas and vanilla.
- In separate bowl, combine flour, baking soda and salt.
- Gradually add to the creamed mixture alternately with buttermilk and beating well after each addition. Stir in chocolate chips.
- Pour into a greased 13-in. x 9-in. baking pan.
- Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- Sprinkle with powdered sugar before serving (if desired)
Altered this recipe slightly from Taste of Home.
This chocolate chip banana cake was so moist and delicious! You could easily follow it up with some cream cheese or caramel frosting, but we prefer our cake a little less sweet. We sprinkled powdered sugar over the cake right before serving instead. It was a big hit and Wesley was very proud of his role in making it. My husband ate it all times of the day, claiming it was just like banana bread so it is allowed, of course.
I am hosting Mini Chef Mondays along with 10 fabulous bloggers!
Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Don’t have a blog? Share the URL of your instagram photo in our linky below. 🙂
- How to Make Chocolate Covered Strawberries // Courtney’s Sweets
- How to Make Banana Pancakes // Eating Richly Even When Your Broke
- Apple Pie Floats // Momma Lew
- Spiralized Vegetable Noodle Salad with Ginger Dressing // Vegging at the Shore
- Super-Easy Salsa // Frugal Novice
- Quick Minions Cookies // Mom’s Messy Miracles
- Applesauce Making With Kids // O’Boy Organic
- Leftover Halloween Candy Peanut Butter Cup Granola Bars // Giggles, Gobbles and Gulps
- Easy Chicken Salad // Can’t Google Everything
- Chocolate Chip Muffins // We’re Parents