Sometimes I want my one-day-from-fruit-flies bananas to become a relatively healthy breakfast bread.
Most times, though, I want this. And how could I not? The flavor profile is perfect in its simplicity: just a dense, rich banana pound cake, swirled through with hot fudge sauce. You would be crazy not to serve it fresh out of the oven with vanilla ice cream that melts down into the nooks and crannies of the poundcake + more fudge sauce on top. What more could you ask for on a cold winter’s night? Leftover fudge sauce, you say? This does that, too, so stock up on ice cream.
Continue reading “Hot fudge banana pound cake”
Cooler weather today meant that my way, way overripe bananas were not destined for an icy smoothie. No, it was time for banana bread.
But I’ve always had a problem with banana bread. For me, it is too sugary for breakfast, but not sweet enough for dessert. This leaves it firmly in afternoon snack territory–but the idea of baking something only to be a snack (rather than a full meal or a proper, killer dessert) has always left me uninspired.
So, I set to work. I jiggered a Smitten Kitchen recipe to make it more fibrous and less sugary–and also to accommodate what I had in my pantry. The result is only very lightly sweet, wheat-forward, crackly, distinctly banana-y, and only requires one bowl. It also keeps me full (see blog name) and completely avoids the 10am sugar crash that comes with more sugary banana breads. Problem solved. Continue reading “Crackly banana bread”