The Banana Problem

I have a banana problem. I excitedly buy green bananas on sale, thinking that they will ripen into a beautiful speckly pieces of fruit. Then, I put them on top of the refrigerator, which I have decided is the optimal spot for them to age, only to find that they are quite mushy a week later when I go back to check on them.

Although I have too many mushy bananas, it has inspired a flurry of banana-themed baking. Continuing my trend of two-ingredient recipes, I thought I'd try this recipe: http://www.theburlapbag.com/2012/07/2-ingredient-cookies-plus-the-mix-ins-of-your-choice/

I was very skeptical about this recipe, but the urgent need to use the mushy bananas pushed me to take the leap and try this recipe. My choice of mix-ins included a heaping amount of cinnamon, following the best rule of baking: add enough cinnamon to your batter to make it brown (this rule extends somewhat to vanilla extract - add the desired amount + a few healthy squirts). Chocolate chips, which enhance nearly every recipe, were my other choice and I added a more than just a handful, for my mental health.

The result was... different. The texture of the cookies is a little rubbery, but the taste is good. Naively, part of me thought that perhaps there would be minimal banana flavor, but since half the recipe is bananas, I should have known. Overall, this recipe is worth a shot, especially in a pinch craving for dessert.

Two-ingredient Nutella cake

Whilst surfing the internet (Facebook), I came across an interesting website featuring two-ingredient recipes. Intriguing, I could be pretty lazy and still have something delicious?! Tell me more! 

Although I love to bake, it's quite amazing how I love to cut corners and omit ingredients. Perhaps it is because I have a poor sense of taste and really cannot tell the difference. Perhaps I am really focused on the goal: a delicious baked good. In any case, I present...Two-Ingredient Nutella Cake! That's correct, only two ingredients in this recipe! Should be super simple and kein Problem to make.

Another reason to chose this recipe: generic chocolate hazelnut spread cannot compete with Nutella. Hurrah for brand loyalty, but I have had a jar of the generic stuff in my kitchen for two month - TWO months! These things tend to last me more like two weeks (see http://thehappyspoons.blogspot.com/2013/08/white-chocolate-biscoff-truffles.html).

http://kirbiecravings.com/2012/03/2-ingredient-flourless-nutella-cake.html

This turned out very well, perfectly moist in the center and very spongy - highly recommended!