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Going Bananas for Banana Bread

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So this lovely Saturday morning, I had the worst leg cramps and thought, “I’m going to make banana bread!”

I must say, it was the best batch, ever.



  • 1 1/2 all purpose flour
  • 5 semi ripe bananas(mashed)
  • 3 eggs (I only used 1 yolk)
  • 1 cup of brown sugar
  • 3 tablespoons of maple syrup
  • 1 tablespoon of bourbon vanilla extract
  • 3 Ferraro Rocher chocolates (roughly crushed)
  • 1 teaspoon of baking soda (or 3 teaspoons of baking powder)
  • Nuts (optional)


  1. Mix mashed bananas with maple syrup.
  2. In a bowl, mix brown sugar with eggs and banana mixture.
  3. In a separate bowl, combine flour, baking soda (or baking powder) and spiff into the mixture of brown sugar, eggs, and bananas. *note that it’s very important that you spiff your flour, or the texture of the batch will come out uneven.
  4. When the mixture is smoothly blended, add vanilla extract.
  5. Pour onto a baking tray (I usually cover mine with foil to save cleanup time)
  6. Sprinkle a handful of brown sugar over the mixture and the crushed Ferraro Rocher chocolate pieces (add any kind of nut mixture if you like)
  7. Bake for 60 minutes at 350 degrees F.
  8. Let it cool before serving.

Bon Appetit!


Pa amb Tomàquet

Pa amb Tomàquet is considered the flagship dish of the Catalan cuisine. Catalunya (Catalonia, which capital is Barcelona) is a European country in the western Mediterranean, constituted as an autonomous community of Spain.

Pa amb Tomàquet is not a difficult recipe; it doesn’t have hard steps or exotic ingredients. We just need bread (“Pa” in catalan) and tomato (“Tomàquet”), plus olive oil. These are the basics, but some people use garlic, or different kinds of meat or cheese to accompany.



  • 8 large, 1/3 inch–thick slices good bread
  • 2 large garlic cloves, peeled and cut in half lengthwise (optional)
  • 2 very ripe large tomatoes, halved crosswise
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper to taste


  1. Toast bread on both sides. For garlic lovers, vigorously rub garlic, cut side down, on the warm, toasted bread. Cupping a tomato half in your palm, rub 2 pieces of bread with it; squeeze tomato so that not only the juice and seeds ooze into the bread but also some pulp. Only the skin should be left.
  2. Drizzle the olive oil over and sprinkle with salt and pepper. This bread is best served warm, right after making it. Pa amb tomàquet can be served with different types of meat or cheese