Kitchen for Kids

I mentioned in an earlier blog post that I purchased some new cookbooks for our school library.  Many of our students at my school in grades 3-5 love cookbooks!  Do you think that has something to do with their librarian being “addicted” to cooking?  I talk to my students about many genres of literature, but I take every opportunity I can to discuss my passion for cookbooks on a regular basis, not just to girls, but my boys.  I love hearing about the adventures some of my students have in the kitchen.  Many times, I get stopped in the hallway to hear about a favorite recipe a student tried the night before or a student shows me recipes they made when returning a cookbook they checked out to the library. A parent stopped by the library during our recent open house at the beginning of this school year to tell me how excited her daughter was about spending time with her in the kitchen.   

Today, I’m sharing a recipe I made from KITCHEN FOR KIDS:  100 AMAZING RECIPES YOUR CHILDREN CAN REALLY MAKE by Jennifer Low.  I just had to make something from this charming cookbook before putting it on the library shelf for my students to enjoy.  I hated to part with this book so much that I purchased it online tonight.  Having it as a part of my cookbook collection, for my grandchildren, is a must!

Banana Fudge Bread
(Printable Recipe)


1 1/2 cups all-purpose flour
1 tsp. baking soda
pinch of salt
1 square semi-sweet chocolate, if you wish
2 ripe bananas
2/3 cup white sugar
1/3 cup unsalted butter, soft
1 large egg
1/4 cup milk
1 tsp. white vinegar
1/4 cup chopped walnuts, if you wish


  • Preheat oven to 350 degree F
  • Grease a loaf pan (8 x 4-inch)
  • Into a large bowl, sift and mix the flour, baking soda and salt.  Set aside.

  • If making the fudge swirl, put the chocolate in a bowl and heat at 50% power in the microwave until melted (about 2 minutes).  Set aside.
  • Put the peeled bananas in a bowl and mash with a fork or potato masher.
  • In another bowl, use a baking spatula or wooden spoon to cream the sugar and butter.  Stir in the mashed bananas, egg, milk and vinegar.  Mix well and pour into the flour mix.  Blend well.  Stir in the nuts, if using.

  • For the plain banana bread, simply pour the banana batter into the loaf pan.  For the fudge swirl,mix 2/3 cup of batter with the melted chocolate.  Pour the fudge batter into the bowl of banana batter.  Stir once to swirl, then pour into the loaf pan. 

  • Bake about 55 minutes, or until the loaf is golden and a skewer inserted into the middle comes out clean.  
  • Cool completely before removing from pan.

Modifications I chose:

  • Substituted semi-sweet chocolate chips for 1 square semi-sweet chocolate
  • Added 1/4 cups chopped almonds, along with chopped walnuts