Made for the kids… but mostly for us moms 😉
Sometimes, as mothers, we just want something sweet — a warm slice of banana bread or a homemade treat — even if we say we’re “making it for the kids.” Truth is, it’s a little treat for ourselves too.
And because little ones will be calling soon (and husbands may ask where the baking powder is), we’re keeping it easy, quick, and full of flavor. No fancy measuring needed — just vibes, memories, and spices.
Ingredients
This isn’t your traditional banana bread, but it’s definitely easy, moist, and full of spice — just like home. Here’s what I used:
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1 pack J.F. Mills White Cake Mix
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Pacific Organic Almond Milk
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3 eggs
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Vegetable oil
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Almond nuts (ground)
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Salt (a pinch)
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Nutmeg
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Cinnamon powder
Note: If you’re looking for exact measurements, this might not be the recipe for you — but if you’re willing to let your senses guide you like our Jamaican grandparents did, you’re in for a treat.
Step-by-Step Instructions
Growing up in a Jamaican household, I spent a lot of time watching my grandparents in the kitchen. One thing always stood out — no measuring tools. It was always:
✨ Pour.
✨ Sprinkle.
✨ Taste.
✨ Smell.
That’s how I learned, and that’s how I bake to this day.
Here’s how I did it:
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Empty the J.F. Mills White Cake Mix into a large mixing bowl.
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In a blender or food processor, blend the almond nuts until fine.
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Add a pinch of salt, nutmeg, cinnamon powder, and some of the blended almonds to the dry mix. Stir well.
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In a separate bowl, combine the wet ingredients:
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A splash of Benjamin Vanilla
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A dash of Artificial Almond
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A sprinkle of Mixed Spice
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A bit of Pacific Almond Milk
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Beat the eggs and mix into the wet ingredient bowl.
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Pour the wet ingredients into the dry mix. Combine well.
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Add some vegetable oil and stir until the batter is smooth and fragrant.
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Lightly grease and flour your baking tin.
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Preheat the oven to 350°F (or 175°C).
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Pour the batter into the tin. Sprinkle more almond nut powder on top for crunch.
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Bake until the top is golden brown and a toothpick comes out clean.
Pro Tip
Don’t stress the measurements — trust your nose and your roots. If it smells good, it will taste good. Our grandparents didn’t need measuring cups to make magic, and neither do we.
Final Thoughts
Whether you call it banana bread, spice cake, or just “a likkle something sweet,” this recipe is about more than food — it’s about flavor, family, and feeling.
If you try it, tag me @neshascorner or drop a comment! I’d love to hear how your no-measure baking turns out.
