Mix hunger, photography, and culinary skills. Add procrastination. Mix until incorporated.
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Mother’s day is coming up! What are you doing for Mother’s day? Are you taking her out for dinner? Making her breakfast in bed? Maybe it’s just my family, but holidays and special occasions where one would normally get a gift for their mother are not celebrated in my household. But not for the reasons you’d think.
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Looking through the past few posts on my blog, I’ve noticed that I’ve been doing more savoury dishes than sweet ones. I had made pumpkin cupcakes last week, but I lost the memory card that had those pictures on them so now I’m down to just one memory card and no pumpkin cupcake pictures! Sad time! But it’s okay, the recipe I had wasn’t the great, it made the cupcakes super super dense and they were just NOT good cold. It was weird. But this banana cake is by far the best, fluffiest, and most moist cake I’ve ever baked. EVER. Seriously. AND! I reduced the amount of processed sugar and butter in it by substituting half agave nectar for the sugar, and banana for the butter. It was deeeeelicious.
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More exciting news! I’m going to France for a couple weeks to visit some family! While I’m there I’ll also be visiting a friend in England but I shall be more or less frequenting all the boulangeries and fromageries in France and eating everything in sight. Not actually, but close. I am definitely making a stop at a Pierre Hermé bakery so I can actually eat one of their famous macarons! Hey, maybe after I have some, I’ll be inspired to create some new flavours when I come back home. It’s been a while since I made me some macarons. I think it’s about time I get back to making these trendy cookies, and experimenting with different shapes! I’ve seen super cute Hello Kitty macarons and I totally want to make some. THEY’RE SO ADORABLE.
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So it came to my attention that I had never done a blog post on banana bread. This is kind of surprising to me because I’m pretty sure banana bread was one of the first things I ever baked successfully on my own. I had made cookies and stuff before but those were usually kind of not very tasty because my mom would always want me to only put half the sugar in, and then the cookies would fail terribly because a) they would taste gross and b) because the actual structure of the cookies themselves needed the caramelizing effect of the sugar to be stable.
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One thing I like to know about people is how they like bananas. My mom likes them when they’re kind of on the brink of being green, Chris likes them when they’re PERFECTLY yellow, my other friend likes them lightly ripe and I have another friend who likes them as ripe as possible. I personally like them in between green and yellow. I prefer perfectly yellow, but they’re delicious if their edges are tinged green too. My point is, I bought a bunch of bananas and forgot about them–so naturally I had to bake something.
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So I decided to go back to something sweet tonight. One of my coworkers ALWAYS brings overripe bananas that are perfect for baking. I’m a little sick of banana bread and banana muffins from making it too much a couple summers ago, so I opted for some banana chocolate chip cookies!
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So I really like to use StumbleUpon, especially in classes where I REALLY don’t want to pay attention, so naturally, I find lots of delicious recipes that I want to try out. This is one of them, and they are actually SUPER DELICIOUS. I’ll post the recipe, the website, and then I’ll modify what I did in the recipe =)
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