Blog lovin’

Sometimes, when I have a few minutes to spare I will pull out my ipad to catch with some of my favorite bloggers via bloglovin. It is
a great app that keeps a record of all your favorite bloggers and their latest posts.
Last week (when I was making dinner), Deb’s latest post for double chocolate banana bread caught my eye. Deb is one of my
favorite bloggers because she is adventurous while being a realist and though she is very well-known, she remains unpretentious.
She is a miracle worker in her teenie-tiny 42 square foot NYC kitchen.

 banana   source

Before I knew it, my kitchen aid was creaming butter, sugar, and over-ripe bananas. {Hey, I had found a way to utilize them!} I
have loved everything that I have made from Deb’s website, so I am not sure why I was so impressed when I took my first bite of this
“bread.” Since my discovery of this banana bread, I have made it four different times and given it away to several people.
Everyone has, after their first bite, texted me requesting that I share the recipe. My own mother deemed it, “ridiculous!” I have
made it in both muffin and loaf form.  The muffin is perfect as a snack and the loaf is great as is or served as dessert with fresh
cream and berries.


I always play around with the fat in recipes, because believe it or not— I do not prefer solely butter in quick breads or cakes. I
usually substitute part of the butter for oil, apple sauce, and/or yogurt for extra moisture. I have made this recipe to a T and played
around with the other three times. It is delicious any way and I suggest that you be your own chef! Choose your shape, your source
of fat, and even your mix ins! Try adding toasted pecans, dried cherries, or white chocolate chips to mix it up.
My 17 month old will take it any way that she can get it!


Thank you, Deb for this fabulous recipe and thank you, Blog lovin’ for allowing me to keep in touch with my favorite bloggers on my
own time.

Double Chocolate Banana Bread

By: Smitten Kitchen

3 medium-to-large very ripe bananas
1/2 cup butter, melted
3/4 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon table salt
1/2 teaspoon ground cinnamon, optional
1 cup all-purpose flour
1/2 cup cocoa powder
1 cup semisweet or bittersweet chocolate chunks or chips


Preheat oven to 350°F. Spray a 9×5-inch loaf pan with a nonstick baking spray.


Mash bananas in the bottom of a large bowl. (You’ll have a little over 1 cup mashed banana total.) Whisk in melted butter, then brown sugar, egg, and vanilla. Place baking soda, salt, cinnamon (if using), flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. Mix the dry and wet ingredients with a ntil just combined. Stir in chocolate chunks or chips.


Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. (A melted chocolate chip smear is expected, however.) Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.




One last photo of my tiny sous chef/taste tester


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