Maybe I am just weird but I tend to believe that others out there do not like mushy bananas either. You know, the ones that sit in the fruit basket forgotten like the proverbial step child until, without warning suddenly they turn brown, in a matter of hours it seems. Alright, admittedly I am exaggerating, but I just really do not like them even when they start getting the little brown spots.
At least not for eating as a banana. How about you guys, do you have any favorite banana-use recipes? Since the bananas get soft and extra sweet as they cook, no need for syrup. Because of the skewer they are easy to pick up and eat!
Oh yeah, the thing in the middle there? A overly cooked white chocolate chipβ¦. I wanted to do something a bit special, celebratory for our 1 year anniversary and how better to celebrate than with something sweet and chocolatey? Yes, it is true, today my little blog turns one! I have often felt that there are too many products and recipes out there that are, for example, gluten free, but now there are 18 eggs in them, or they are low fat but have twice as much sugar.
Well, I just think I might have nailed it! And since the weather looked a good deal like fall today I added another good for you ingredient: Pumpkin, to make it moist also packs vitamin E, Vitamin A, Vitamin C, Vitamin K, Iron, Manganese and is a good source of fiber and chick pea flour to keep it gluten free.
I did have a whole big bag of chickpea flour, from who knows what recipe originally that I just rediscovered last week in making Socca. By the way, get Besan from the Indian grocer, much cheaper than other healthfood store brands. As a matter of fact, anything you can buy at an ethnic store will be cheaper.
