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Search Results for: Banana bread

Chocolate Banana Bread

April 8, 2018 by Mary 3 Comments

Jessie likes to talk when she’s cooking

Growing up, my Mom made everything from scratch which meant she didn’t buy bread, cookies or prepared foods. This is just how it was. For the most part, I have followed her lead but I don’t always have time to bake like she did, however, I’ve found recipes that are much more time friendly. 

Jessie prefers making quick breads. They are simple and don’t take all day. When it comes to food, she isn’t always patient. During the summer we make zucchini bread and the rest of the year, she likes making banana bread and chocolate is her favorite:

Chocolate Banana Bread

  1. preheat oven: 350 degrees
  2. grease bread pan, line with waxed paper.
  3. make sure all ingredients are room temperature.
  • 3 large bananas mashed
  • 2/3 cup sugar
  • 2 eggs
  • 1/3 cup melted butter
  • 1 tsp. vanilla
  • 1 1/2   cup flour
  • 1  tsp. baking soda
  • 1  tsp. salt
  • 1/2      cup cocoa
  • 1/2      chocolate chips
  • 1/2      cup chopped walnuts.
  • Avocado*
  1. Mash bananas. Add sugar and eggs, mix until smooth.
  2. Add butter and vanilla.
  3. Combine all dry ingredients (tossing the chips and nuts in the flour helps prevent them from sinking) then add to the bananas.
  4. Bake for 60-70 minutes
  5. *When we were short one banana for the recipe, we substituted it with an avocado. The avocado hides in the background but does make the bread extra moist.
  6. Of course, if you want traditional Banana Bread, just omit the chocolate and cocoa.
It took years to get her to peel a banana properly. It’s the little things we take for granted.

Filed Under: Foodie

Chocolate cake…one piece at a time.

September 10, 2016 by Mary Leave a Comment

img_2322After seeing a recipe for a three-ingredient chocolate cake, I accepted the challenge.

1 ripe banana
1 egg
1 Tablespoon Cocoa

Blend and pour batter into a ramekin, 3/4 full and bake.

This recipe makes one large ramekin or two small, but the size of banana may play a part.

So far, so good. The original recipe suggested to microwave, however, I attempted this years ago and found it inedible. This time I baked it for the suggested time and temperature, but this was not long or hot enough.

The second test cake, I baked it at 375 degrees for 16-18 minutes.  Of course, this doesn’t have the same texture as a traditional cake.  It reminded me more of bread pudding but without the bread!  Regardless, this was simple and tasty enough to make again.  Also, it’s best served warm.

Next attempt, I may add a handful of chopped nuts or chocolate chips to the batter.

We did add a dollop of whipped cream, but ice cream would be good too.

Put this under the category of “emergency” desserts.

If you need to omit the egg, I liked the suggestions made by Joy the Baker.

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Filed Under: Foodie

Fruit Pancake

October 8, 2015 by Mary Leave a Comment

IMG_5690This is a filling breakfast. The fruit gives it a natural sweetness. It has a fluffiness like a bread pudding, but it is GF. After one bite, you feel like you are cheating!

This recipe is for one serving, so multiply the ingredients. Typically I times this by three.

1   Banana, mashed
2   Eggs, beaten
1   Apple, peeled and sliced

1/2 tsp. Vanilla
1/2 tsp. Cinnamon
1/4 cup  Raisins. reconstituted
1 tsp.  Butter (clarified)*

  • To reconstitute the raisins, let them steep in hot water while you go to the next step.
  • In a non-stick pan, using a dab of (clarified) butter, cook the apple with cinnamon till fork tender.
  • mash the banana, add the eggs, vanilla and pinch of salt, blend till it makes a batter. You don’t need to get all the lumps out.
  • Drain the water from the raisins and combine all ingredients together.
  • Heat non-stick pan with the remaining 1/2 teaspoon of butter, add all the ingredients and cover (I like to use a clear glass lid so I can see how it is cooking).
  • originally, I made two pancakes, now I just make one big one which is 2 ladles (one cup). Once the base has formed and the edges are solid, it is ready to flip. Then cook till it is no longer runny.

hint- If you are using regular butter, you will need to wipe the pan after each pancake. it will make it easier to flip.  If you don’t feel confident to flip, just turn it over with a rubber spatula, it will taste just fine!

* if you are doing a Whole30, clarify butter in order to remove the milk solids

Filed Under: Foodie Tagged With: Foodie

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