Kid’s Cooking Class up at PCMR

Posted by Marie on March 22, 2010

We were so excited to participate in a fun après ski cooking class for kids taught by Alison Lewis of Ingredients, Inc. My kids are still talking about the class, the food they made, and how yummy it all was.

cooking-class (cooking-class)

Lots of mixing, mashing, and measuring. We made St. Patrick’s Day Herb Dip and No-Bake Granola Bars. All the ingredients are really healthy, just what you want to be eating after a big day on the mountain.

measuring (measuring)

The banana bread we made was delicious and so easy to make, perfect for little hands to help with. Mashing and mixing up the bananas was the best part.

mixing-bowl (mixing-bowl)One Bowl Banana Bread Recipe
Prep: 15 minutes
Cook: 25 minutes
Yield: 12 servings
2 cups all-purpose flour
1 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup butter, melted
2 large eggs
11/2 cups mashed ripe banana (about 3 bananas)
1 (6-ounce) container nonfat Greek yogurt (I used Fage)
1/2 cup ground flaxseed
1/2 cup chopped walnuts (optional)
1 teaspoon vanilla extract
Cooking spray
1. Preheat oven to 350°F.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, salt, butter, eggs, bananas, yogurt, flaxseed, vanilla and walnuts, if desired in a large bowl, mixing well. Pour batter into 4 (5- x 3-inch) mini loaf pans coated with cooking spray. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Ever since the class, my kids have been asking to help cook in the kitchen with me. My son can’t wait to make that banana bread again.


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