Lately I’ve been thinking quite a bit of the impact that motherhood has had on my life. How fast time has flown and how quickly my girls have grown. It might sounds cliché, but it does feel like yesterday when those nighttime feedings and diaper changes were happening.
Isabella is now transferring from media and communications to Journalism, something she is so passionate about, and recently Gaby became a teen. My little bean that at 2 years old was obsessed with the Tupperware drawer, now is almost my height and wearing every single item in my closet. They are both far from those toddler years but guess what? In my heart they will always be my babies. The ones I wake up for on Sunday mornings to make our waffles.
I live for moments when the 3 of us lay in bed to watch a movie, or when we chat about the things that are going in their lives. It is after all, the simple things that stay in your heart forever. It’s moments like those that we will all remember. Those moments are happiness.
A lot has happened in our family the last four years. Moving back to Canada, after spending a few years in Mexico City, was a challenging experience. Sad in many ways, but as my mother says, time heals and the girls and I couldn’t be in a better place now.
I’ve learned to worry a bit less, to cherish each moment a bit more while continuing to find a balance between family life and work as a single mom. All is worth it because my girls are my everything and watching them grow is by far the most rewarding feeling.
When it comes to baking their favourites, this banana bread is the first thing that comes to mind. I’ve made it for them since they were little and every time I bake it, the smell of cinnamon fills our home and “Ma is it ready yet?” is all I can hear. A maple vanilla bean icing is the cherry on top. Bake it for the people you love, brew coffee and make yourself a latte, and be grateful for the little things. For what truly matters.
Banana Bread With Cream Cheese & Maple Vanilla Bean Icing
- 1 cup whole wheat flour
- 3/4 all- purpose flour
- 1 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 3 large eggs
- 1 tbsp hemp hearts
- 1 tbsp chia seeds
- 1 1/3 cup of sugar
- 2 tsp cinnamon
- 2 tbsp Greek yogurt
- 1 tsp vanilla extract or vanilla paste
- 1 cup mashed bananas (about 2 large)
- 3/4 cup vegetable oil (I used Canola)
- 2 packs cream cheese ( 1 light and one regular)
- 1/2 cup + 2 tbsp maple syrup
- 1/2 tsp vanilla bean ( from pod or paste)
Preheat your oven at 350 and coat at 9x5x3″ loaf pan with nonstick spray.
On a medium bowl, Mix flours, cinnamon, salt, and baking soda. Whisk eggs, Greek, yogurt, sugar oil, vanilla extract and bananas in a large bowl until smooth.
Add dry ingredients to banana mixture and stir until combined, being careful not to over mix. A few flour specks are ok. Pour batter into the loaf pan and bake until a tester inserted on the center of bread comes out clean, about 60- 65 minutes. While the banana bread bakes, in a stand or hand held mixer, mix all icing ingredients until smooth and set aside.
When the bread is ready, transfer to a wire rack and let cool for 10 minutes. Run a knife around the sides of the pan to release the bread. Turn out onto rack and let cool completely before icing with the maple vanilla bean icing.
Store airtight at room temperature.