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Healthy Chocolate Banana Cake
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Some people are still pretending to be on a health kick, so I’ll throw a few more atcha before the onslaught of Valentine’s recipes begins. JAB seeks to accommodate you!
And these are quite lovely, even though the word “healthy” appears in the title. Chocolate, banana, and no butter or oil. Plus, there’s a Greek yogurt protein kick in there. Can we all cheer?
I almost called these brownies. That’s how fudgy they are. Have I ever mentioned how difficult it can be to name some recipes? Or children?
With every single one of our children, we didn’t name them until they were born and we could look into their faces. I had a hard time committing anyway. Being a teacher made it a lot harder.
You see, I associate names with people. And while I really enjoy most of my students, I didn’t want to name my kids anything that I’d associate with my workplace. It’s just nice to keep home and work as separate as possible.
As a result, my kids have fairly obscure names (with even more obscure spellings) and while their names fit them quite nicely, it wasn’t an easy process. Names are so dang important. What if a kid gets the wrong one?
Forget about real people. Character names bug me, too. When Big from Sex and the City finally got a name in the last episode, it was “John.” Really?! John? That’s the best they could do for him? It was so unbelievably frustrating.
If you could name yourself, what would it be? Feel free to let that marinate, or share below! No, this is not that game where you come up with your accidental stripper name. This is you deciding what you would have been called, had it been your choice.
If this cake had a choice, it might ask to be buttery and full of fat. Actually, no, it wouldn’t. When I brought this to work, not only could people not believe that it was healthy, but almost everyone also asked for the recipe. Here’s a video tutorial, but see the full recipe below as well:
Aside from its health benefits, this cake (almost brownie) is super simple to make. Without butter to cream (and no oil either), it’s just mixing ingredients together. Have I mentioned that this cake is also gluten-free?
The only danger here is that you’ll convert to healthy cake and miss out on the Valentine’s Day splurging. Nah, I’m not really worried about that. But this is really good, whether it’s named right or not. In the end, it’s the taste that matters!
I fulfill many roles in life: wife, mother, teacher, everlasting learner.
This site is dedicated to one role that expresses my creativity in ways that I find consistently challenging and rewarding: baker.
Inventing new ways to enhance food, especially if that food involves chocolate or peanut butter (or both!), is a passion of mine. I look forward to sharing my ideas with you.
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Do you ever get into a breakfast rut? Because I can relate.
Over the years, I’ve cycled through so many breakfast options with the goal of keeping my first meal of the day quick to prepare and filling. Oh, and sweet. I like that shot of sweetness in the morning!
Since forever, I’ve loved cereal. And while it’s hard to beat a bowl of cereal with milk, sometimes you want a little something different. As a quick bread lover, this breakfast bread fits the bill. It’s topped with a crumbly, crunchy topping made with Kellogg’s Corn Flakes, and the recipe is easy enough to make with the kiddos!
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Hang on, kids. This is gonna be one heck of a ride.
Sometimes I don’t have to do any thinking. The wonderful food manufacturers do it for me. And I love them for it!
This past Sunday, I was embroiled in our weekly grocery trip. Translation: I was hoisting my 2 year-old on one hip, dragging my 4 year-old by the hand through the aisles, and snapping at my 6 year-old to stop touching everything he saw. That’s why I prefer to shop alone, but whatever. It’s usually not an option.
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Happy Friday, y’all! I am on a break from all things digital today and tomorrow, but I will respond to your comments and catch up on my awesome Bloglovin’ feed shortly.
Apparently, it’s peach season. I had no idea. I always figured that peaches thrive best in the summertime, along with nectarines. Why is that not true? Can anyone explain it to me?
I’ll be honest. Given the choice between a peach and a nectarine, I’ll go nectarine every time. Something about that fuzzy skin throws me. I’m suspicious of it. But when I’m making a crumble and peeling the fruit anyway, it doesn’t matter!