Recipe: Chocolate Swirl Banana Bread

When you're bananas are ripping too quickly and it looks like it's past the point of eating it, this is the time for some baking.

I forgot where I found the recipe, but it's nothing too special. But I have been using this particular recipe over and over and no ones had any complaints yet.
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Here's a step-by-step of how I make my banana bread (Chocolate Swirl in top)

Before you begin, turn on the oven to 350 degrees
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Let's start with SUGAR and EGGS

I like to reduce my sugar content, so that I'm able to add/top with things like chocolate swirl etc.

First, put in 1/2 cup of SUGAR

Beat 2 eggs, add to the SUGAR and blend lightly

Add in:

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

Add in 1 and 1/2 cup of all-purpose flour and then mix till blended well

When it looks like it's getting too dry, add in 1/4 cup of vegetable oil

Mix lightly and when blended, add in 1/2 cup of plain yogurt (the recipe calls for sour cream, but since I didn't have it I used yogurt. Plus it's healthier)

Lastly, stir (by hand) in the mashed bananas. I used 6 small bananas in this recipe.

and stir together

Before you pour in the batter, grease the pan. I greased it with olive oil.

When your oven is set to 350 degrees, you can take the chocolate chips and put it in the oven for 5-7 minutes to melt easily. 

Once melted, take the melted chocolate and make any design you'd like on the top crust of the banana bread. It's totally up to you.

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And here's the finish loaf:

It was very tasty and moist!

=0)

I'll see you guys in May. I'm going away on vacation for one week, so I'll probably have more blog posts to share with ya'll very very soon!

Baker's new: Cake Batter Chocolate Chip Cookies

Spur of the night after browsing through Pinterest, I came upon a very different kind of cookie recipe. It was a cake batter cookie. 

Courtesy from www.sixsistersstuff.com, it looked like an easy bake, so I went into my kitchen and got my ingredients.

Batter up! (photos below)

Cookie shape up.....

.... after 15 minutes.....

Et la voila, the end result. Now for the taste test.....

Hmm... the cherry chip cake batter I used perhaps made it taste a lot sweeter. The recipe said to bake for 10 minutes and I did 15 minutes but it was still a bit under cooked. Overall, it's okay tasting. It was not a very addictive cookie that you could eat one another.  I may need to try it with the yellow cake batter as they did on the website. But doing this spur of the moment was really fun!

Cherry Chip Cake Batter Chocolate Chip Cookies for Mother's Day!