Banana Bars

Hey friends.

So remember when I said the nice weather wouldn’t last on Long Island? Well, I was right … for the wrong reasons. Gone are the days of 80 and sunny, replaced by 60s and rainy, rather than the insufferably hot and humid days I expected. Outdoor activities are still not a great idea. Know what is? An Eating Noms post! Get ready to expand your belt loops, folks. This one’s worth it!

The Eats Deets:

Recipe: Chocolate Chip Banana Bars (slightly edited), from Butter with a Side of Bread.

Yield: 24 bars, but we’ll see how long that lasts….

Time: 30 minutes

Materials: Mixing device, baking sheet, oven, and the ingredients!

Pros: Simple ingredient list and directions, easily customizable, makes the house smell a-ma-zing.

Cons: You gotta love bananas (I do!) because they’re super flavor-forward.

Would you make it again? Would? Will. This recipe is delicious and is a great way to give some love to those bananas no one buys at the store because they’re not bright green. We all have the power to make small, impactful choices, peeps. Don’t let good food go to waste.

The Eats Story:

We had a bunch (ha! see what I did there?) of really ripe bananas in the house. We also had some Hershey’s nuggets in the freezer (frozen chocolate = the best chocolate). And as you may have guessed from the last Eating Noms post, we usually have flour and brown sugar. I just needed to find a recipe that would pull this goodness together. Enter: Butter with a Side of Bread.

I mentioned above that I slightly edited their recipe. Here’s what differed: I swapped chopped nugget bars for chocolate chips. I also left the cinnamon out and used one less banana because I only had four on-hand. They were still so, so good. I’m not sure the recipe needs either ingredient, but hey, go wild! And while you’re at it, you might consider adding other ingredients like walnuts or almonds, because again, this recipe has loads of potential for personalization.

The Eats Results:

So, when I hear the term “bar” in reference to food, I tend to think of something crunchier than what we ended up with. They’re not really like a cookie or cake, either, so I guess we can still call them bars with a straight face. Just wanted to give the heads-up for anyone who has a “texture thing” or is a “bar purist.”

Meanwhile, just look at how delicious these babies are! I wish I could show you how good they smell — alas, the internet isn’t that sophisticated yet. You’ll just have to make them to find out for yourself.

Let me know what you think!

Brown Sugar Pound Cake

Recently I discovered the joy of baking.

Most recent attempt: brown sugar pound cake. The recipe I followed didn’t come from my mom, or her mom, or anyone’s mom for that matter. It came from the back of a cardboard box.

As a self-respecting Southerner I should probably be ashamed to admit that. But as a new baker, forging new traditions in a new place, the recipe on the back of a Domino Light Brown Sugar box suited me just fine.

I followed this recipe to a T and it was delicious. What made it even better? An overnight stay in the fridge — covered, of course — and then sliced thick with a dollop of whipped cream and a generous portion of strawberries.

Have another toppings suggestion, or another pound cake recipe to try?

Send them this way!