We have a little 5 year old guy in our family who is very particular about his food. No matter how you prepare chicken, unless you tell him that it is a chicken nugget…he won’t eat it. The same for seafood, he’ll eat fried calamari as long as you tell him it is a “Fish Finger”. For the most part he won’t eat anything green except green beans and my grandmother’s batter fried celery (a green salad is definitely out). Italian sausage is an Italian hot dog and just make sure it isn’t the hot kind. He will only eat peanut butter sandwiches because he doesn’t like jelly (his mother said he is starting to like jelly just a little). Absolutely no condiments that means;” mustard, mayonnaise and ketchup. One time someone was kind enough to bring him a McDonalds Cheeseburger Happy Meal his mother had to wipe off all the ketchup, mustard and pickles. He stopped eating it when he saw a little smudge of mustard that she failed to wipe off.
Last but not least he does not like nuts, something his great great grandmother has had to learn when baking, this way she remembers to leave the nuts out of her recipes. As with this recipe below, which the Baby says is quite tasty. This recipe usually calls for about a half a cup of walnuts, so please feel free to add them back into the recipe. This recipe is made a couple times a week in our family for two reasons, we like it and we always have a surplus of overripe bananas that need to be used. This recipe was originally called “Banana, Walnut, and Chocolate Chip Bars” but the little guy has decided that they are called "Granola Bars. You can just call them good; they are sweet, moist and bursting with banana flavor. Great for a snack or dessert.
Banana Chocolate Chip Bars
2/3 cup shortening
Cream shortening and sugars. Add dry ingredients sifted together. Add last 4 ingredients and spread evenly on a greased jelly roll pan (15 1/2 x 10 1/2 inches). Bake at 350 degrees for 20 or 25 minutes or until light brown. These bars stay moist for a long time.