I was going to write about a post about how all I really want for Mother’s Day is a few hours away from my kids, but then I realized my sister already wrote that post last year, so I’ll just link to it. 

Instead, I’ll share a recipe for what I’d like for breakfast on Sunday. No, not a complicated brunch lovingly prepared by my husband (though he is a wonderful chef and would probably make me eggs Benedict, which is my all time favorite brunch), nor an equally lovingly but not quite as professionally prepared brunch by my two sons, aged 3 and 4, which would likely feature cold cereal and chocolate milk. I don’t even want to go out to brunch, which we did last year with a newborn and two sons aged 2 and 3, and I’m sure I don’t need to tell you how that went.

No, all I really want Mother’s Day morning is a few extra hours in bed, with a hot cup of coffee and a banana muffin. That’s not so much to ask for, is it?

The thing is, Mother’s Day breakfasts can get completely out of control. Either you end up eating in bed while your children and husband watch you, waiting for signs of approval, and then you spend weeks getting all the crumbs out; or you eat it in the kitchen, and end up chasing after the kids while your husband does all the cooking. Neither option is very relaxing. 

So I vote for simplicity. Muffins can be eaten while propped up in bed reading a book, or even laying down, catching up on In Treatment.

Then, when you’re ready, you can open your handmade gifts from the kids (A felt visor! I love it!) and your husband (A gift certificate for a massage! I love it!), have a giant family snuggle, and remember exactly why you had kids in the first place.

Banana Bread

The key is to use really, really, really overripe (aka rotten) bananas.

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

4 very ripe bananas

1 cup sugar

2 eggs

1/4 cup vegetable oil

1 teaspoon vanilla

1 cup chocolate chips (or chunks)

1/2 cup chopped walnuts

Set oven to 350 degrees. Grease a pan or muffin tin. Combine
flour, baking powder, and salt in a small bowl. Combine bananas and sugar in
the bowl of a stand mixer fitted with a paddle and beat well, about 3 minutes.
Add eggs, oil, and vanilla and mix until combined. Add dry ingredients and mix
until just combined. Add chocolate chips and walnuts and mix until evenly
distributed.

Pour into prepared pan and bake until a toothpick inserted
in the center of the cake comes out with a few moist crumbs, about 15 minutes
for cupcakes, 30 minutes for 9-by-11-inch cake, 50 minutes for loaf pan.

Photo: MadBaker

Related Posts:

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• The 100% Money-Back-Guaranteed Best Mother’s Day Present Ever
  
• The Mother’s Day Minefield: Presents from Hell
  
• Happy Meals at Haughty Places?
• Kitchenista Meatless Mondays: Dip It, Dip It Good

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