Chai Banana Bread

Here’s a new twist on traditional banana bread.  Chai banana bread includes a variety of spices to give it a unique flavor while still retaining the essential goodness of banana bread.  You may want to head to the grocery store to make sure you have all of the spices needed.  I especially don’t use cardamom very often, but luckily I have a roommate who has more exotic cooking skills than I typically do.

Here’s the recipe!

Spice mix:

3/4 tsp cardamom

1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp allspice



3 mashed bananas

1/3 c. yogurt

5 tbsp butter

2 eggs

1/2 c. sugar

1/2 c. brown sugar

2 1/4 c. flour

3/4 tsp baking soda

1/2 tsp salt

1 1/2 tsp spice mix

1 tsp vanilla



1/3 c. powdered sugar

1 1/2 tsp milk

1/4 tsp vanilla

Remaining spice mix


Preheat the oven to 350 F.  I made these into muffins and I baked for about 15 minutes.  After they come out of the oven drizzle the glaze over them.

IMG_20140531_083809709 IMG_20140531_083820596


Banana Chocolate Chip Cake and Banana Scones

Well, we’re back on bananas again.  Maybe I should make a sub-blog dedicated to banana recipes.  I’d have to think of a clever name, not super cliche, like “Going Bananas for Baking!” or something like that.  Maybe I’d call it “Welcome to the Bananarama.”

Here’s a recipe for Banana Chocolate Chip Cake.  I used a bundt pan and baked for about 40 minutes at 350 F.  I think the original recipe said to use a 9×13 inch dish and bake 30-35 minutes.  Whatever works for you!


1 1/2 cups flour

2/3 cup sugar

1 1/2 tsp. baking powder

1/4 tsp. salt

1 cup mashed bananas

1 egg

1/2 cup butter (softened)

1/4 cup milk

3/4 cup chocolate chips


I also made Banana scones.  Scones go great with coffee and are a nice breakfast type thing.  They aren’t super sweet which is a nice change from a lot of baked goods.  Here’s the recipe!

1 cup flour

1 1/2 tbsp. brown sugar

1 tsp. baking powder

1/4 tsp. salt

1/2 tsp. ginger

3 tbsp. butter (chilled)

4 tbsp. milk

1/2 tsp. vanilla extract

1/2 banana (diced)

~1/2 cup walnuts (optional)

The original recipe says 17-20 minutes at 400 F (4 scones).  I made 6 scones and only baked about 14-15 minutes.  Be careful not to overdo it because I’ve made scones before that came out with burnt bottoms.


Good Ol’ Homemade Brownies

Happy Friday everyone!  I’m posting today because last night I made some brownies to bring to one of my friends for his birthday.  He may hate me because he doesn’t like people making a fuss over his birthday, but I just couldn’t help myself.

It’s going to be hot today, so I’d suggest you grab a rocker on the front porch, a glass of icy lemonade, a straw hat, and one of these “Good Ol’ Homemade Brownies.”  The original recipe can be found here:

Good Ol’ Homemade Brownies

I don’t know what makes these brownies more “good,” “ol’,” or “homemade” than any other from-scratch brownie recipe, but I do know that these particular brownies are very moist and rich.  I added in walnuts to give them a little extra bite.  Enjoy!


Peanut Butter Chocolate Chip Cookies

Hello again all, it’s time to bring out the peanut butter and chocolate again.  Reese’s got it right when they combined the two to make peanut butter cups and today we are going to marry the two in the form of cookies.  Actually-confession: I used almond butter instead of peanut butter.  This is good news if you are specifically allergic to peanuts, bad news if you don’t like almonds.  If you don’t like almonds get out of here right now, I have nothing to say to you.

I typically do not like making cookies because I always overestimate how long to bake them for and these did end up getting a little toasty.  They are salvagable though, so just check them once in a while and be wary of how done they are getting on the top and bottom if you make these.

Here is the recipe:



Raspberry Chocolate Chip Banana Muffins

Hello again everyone!  It’s a Saturday, it’s sunny (and blessedly cooler than it has been the rest of the week), and it’s time to bake.  Today’s muffins are quite the trifecta: raspberries, chocolate chips, and (my favorite) bananas.  The recipe can be found here:

Skinny Raspberry Chocolate Chip Banana Muffins.

Also, good news for all you gluten lovers!  Non-celiac gluten intolerance may not exist according to an extensive recent study.  So don’t be afraid to enjoy any of the recipes i post here on “Definitely Not Gluten Free.”



Milk Chocolate Banana Brownies

As I may have mentioned previously, I love bananas.  Make all the jokes you want, don’t care.  Bananas are awesome and I think that they are highly underappreciated.  I am extremely disturbed by the fact that they are being severely threatened by fungal diseases.  Don’t take them for granted, because they may not be as cheap and widely accessible as we are used to having them.  And, take a minute to appreciate the hard working plant pathologists and farmers who are working to combat banana diseases.

With that, I would like to share a recipe I found for Milk Chocolate Banana Brownies:

IMG_20140511_160543507 IMG_20140511_160931182

What the Fudge? (Ghirardelli Classic Fudge)

Happy Mother’s Day!  I mentioned yesterday that you could totally make some blueberry muffins to give to Mom in bed this morning.  If you dropped the ball, fear not!   It’s not too late.  You could make her some fudge instead.  This was actually the first time making fudge for me and I will shamelessly admit that I got the recipe right off the back of the chocolate bar.  But hey, if Ghirardelli doesn’t know chocolate I don’t know who does.  However, if you want to go for a more economic option I’m sure that any brand of chocolate would serve perfectly well to make fudge.  I was amazed at how simple the recipe was, so even if you’re not great at baking you can still make great fudge.  You don’t even need an oven!


2 ounces Ghirardelli 100% cocoa baking bar
2 cups Semi-sweet chocolate baking chips
1/2 cup sweetened condensed milk
1/2 teaspoons pure vanilla extract
1 cup chopped pecans or walnuts


Line an 8-inch square baking pan with waxed paper. Place chocolate chips, bittersweet chocolate, and sweetened condensed milk in a double boiler over hot, but not boiling, water. Stir the mixture occasionally until the chocolate has melted. Stir in the vanilla extract and nuts. Spread fudge evenly in prepared baking pan. Refrigerate for 2 hours, or until firm. Cut when cool and firm. Store uncovered in the refrigerator.