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After dealing with the challenges of food in an interfaith family during the Passover and Easter season, itâ€™s nice to come back together at Mothersâ€™ Day to celebrate without the pressure of not serving meat on Good Friday when it also happens to be the first seder or how to have a traditional Easter dinner without a ham.
I also love Mothersâ€™ Day because itâ€™s another great excuse for BRUNCH! My favorite meal.
When I got married my momâ€™s friends threw me an amazing bridal shower and put together a recipe book with favorites contributed by all of the guests. I treasure these hand-written recipe cards, which have a place of honor in my kitchen, and they have become even more special as many of the recipes were contributed by my grandmother (bubbe) who passed away in the fall. I know Iâ€™ll be missing her as we sit down together for Mothersâ€™ Day, so Iâ€™ll do my best to evoke her memory by baking one of her recipes.
I love my grandmotherâ€™s banana bread, andÂ whenever my bananas are turning brown, I toss them in the freezer to be used later. The original recipe calls for margarine (which I donâ€™t like to use), LOTS of sugar and sour cream. I switched it up a little bit here, and prepared it as mini muffins instead of as a loaf, since my kids will eat nearly anything if shaped like a mini muffin (think: meatloaf muffins, egg muffins â€¦ you get the picture).
This recipe is also great because it requires no fancy equipment. You don’t need a stand mixer or even a hand mixer; you really can do the whole thing with just bowls and a fork!
If you’re serving this dish at a meal that involves meat to people who keep kosher, you can easily substitute the yogurt with soy yogurt.
Bubbeâ€™s Banana Bread Muffins
Yields 48 mini muffins (or 24 regular sized muffins)
1. Preheat oven to 350Â°F.
2. Liberally grease 2 mini muffin tins.
3. Combine baking soda and yogurt in a large bowl.
4. Cream together coconut oil, sugar and honey in a small bowl until well mixed. Add to yogurt mixture.
5. Use a potato masher to mash the overripe bananas into the batter.
6. Add smashed bananas and beaten eggs to mixture.
7. Combine flour, baking powder, vanilla, lemon zest and salt in a medium bowl.
8. Add dry ingredients to wet in two batches, mixing as you go.
9. Using a medium sized scooper, fill the tins to just under full.
10. Bake for 20 minutes (25 if you are making full size muffins), turning the pan once. Use a toothpick to check for done-ness: If it comes out clean, they’re ready! They should be just slightly golden brown on the edges. Let the muffins cool in the tin for 10 minutes before removing them to a cooling rack.
Happy Mother’s Day to all the special women in our lives! What are some of your Mothersâ€™ Day favorites?