Dear families,
In this week’s episode, we’re making banana bread. And that means it’s a good week to explore patience… because when you bake, you have to wait!
In God’s big story, we get to see the amazing reward that came to Simeon after he chose patience. Simeon waited year after year after year... soooooo many years waiting! And then finally, he got to see exactly who he had been patiently waiting for… it was Jesus!
Here’s the bottom line to talk about with your family: let’s find ways to be patient with each other. We all face moments where we’ll find it difficult to have patience. (And this summer especially, when we’ll be around our family so much more than during the school year!) From standing in line at the grocery, hoping and praying on a stuffy subway platform, waiting at the laundromat for the beach towels to dry, or idling in construction traffic (or an airport security queue) on your way to vacation… how can you have patience when you want to get a move on?
I’ll be praying (and I hope you’ll join me) that we as parents and our kids can find our way through any situation by starting with prayer and asking God for help. Because He can provide us patience in any situation!
With love,
Miss Elisa
chocolate chip banana bread
Recipe credit: Sally McKenney
Ingredients:
2 cups (250g) all-purpose flour (spoon and leveled)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar (you can substitute white granulated sugar or coconut sugar)
2 large eggs, at room temperature
1/3 cup (80g) plain greek yogurt or sour cream, at room temperature
2 cups mashed bananas (about 4 large ripe bananas)
1 teaspoon pure vanilla extract
Optional: 1 cup (120g) chocolate chips (semi-sweet or dark chocolate)
Optional: 3/4 cup (100g) chopped pecans or walnuts
Method:
Adjust the oven rack to the lower third position and preheat the oven to 350°F. Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes.
On medium speed, add the eggs one at a time, beating well after each addition.
Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined.
With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts and/or chocolate chips, if using.
Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown.
A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
Cover and store banana bread at room temperature for two days or in the refrigerator for up to one week. Banana bread tastes best on the second day after the flavors have settled together.
This week’s preschool episode
Ollie and the wonder clubhouse
All month, our preschoolers are learning with Miss Elisa that Jesus can help us do everything.
Today's story is all about Simeon at the Temple (Luke 2:22-39) and we remember that Jesus can help me choose patience.
Practice our preschool memory verse: “I can do everything through Christ, who gives me strength.” (Philippians 4:13)
This week’s LOWER Elementary Episode
THE 252 Story
This month, our elementary kiddos are exploring with Miss Elisa that making waves is what you do today can change the world around you.
Today's story is all about Patience Principle (Proverbs 15:18) and we remember that we can be patient with each other.
Practice our elementary memory verse: “The fruit the Holy Spirit produces is love, joy, and peace. It is being patient, kind, and good. It is being faithful and gentle and having control of oneself.” (Galatians 5:22-23)
This week’s upper Elementary Episode
THE so and so show
This month, our elementary kiddos are exploring with Miss Elisa that making waves is what you do today can change the world around you.
Today's story is all about Patience Principle (Proverbs 15:18) and we remember that we can be patient with each other.
John, Brandon, Stephen, and Kellen explore the key question: What can you do when you’re feeling impatient?
Practice our elementary memory verse: “The fruit the Holy Spirit produces is love, joy, and peace. It is being patient, kind, and good. It is being faithful and gentle and having control of oneself.” (Galatians 5:22-23)
