This Christmas holiday was particularly special for me. I got to spend lots of time with family, share wonderful meals with those I love most, and watch my kids run around playing with their cousins in a way reminiscent of my youth. And as if this were not special enough my Mother made Christmas extra special this year by giving me a gift that I cannot find words to express how thankful I am.
I never met my Great Grandmother Catarina but I have heard a lot about her. Clearly, my Mother has much affection for her so imagine how I felt when I opened my Christmas gift from my Mom to find Catarina's mortar and pestle inside!
Today my son decided he wanted to make banana bread. He asked if he could use the mortar and pestle to mash the bananas. Absolutely!
I feel the love in this bread, knowing that the bananas were mashed in an over-a-century old heirloom by my son. The same heirloom that my Great Grandmother, Grandmother, Mother, and now me and my family have used. I look forward to many years of cooking with it before I pass it on to one of my own kids and they to theirs.
1/3 cup Earth Balance Vegan Buttery Spread
1/2 cup raw organic turbinado sugar
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup non dairy milk (I used So Delicious Coconut)
2 very ripe bananas, mashed
1/2 cup vegan chocolate chips
Preheat oven to 350 degrees. Cream together the Earth Balance and turbinado sugar. Stir in the flour, baking soda and baking powder. Add in the non dairy milk, bananas and chocolate chips. Place batter in a loaf pan and bake at 350 for 50 minutes or until a toothpick inserted into the center comes out clean.