Langston Allston on his process for creating the large Black Lives Matter mural outside the Chicago Bulls’ practice facility, his involvement in the Movement for Black Lives through artwork and using art as a tool for optimism.

Going to make this one short because I am SWAMPED with house work…and making cookies of course 😉  In fact today is banana bread day.  AND I just received my new beater blade for my 7 qt Kitchen-aid that I got for Christmas so I'm psyched to test it out.

I made these for a friend who had just moved into her new home:

Read more »

Chocolate Chip Banana Bread should be everyone’s comfort food! On their own, chocolate and banana are delicious — but pair them together and they become something magical! The super sweetness of the very ripe bananas is toned down by the bitterness of the dark chocolate. Every bite of this homemade chocolate chip banana bread is somehow more delicious and comforting than the one before it…

For my Essential Chocolate Chip Banana Bread recipe, I even opt to use a good quality chocolate bar instead of the chocolate chips, but you can definitely just use chocolate chips. It just really amps up the flavor and makes it feel somehow more mature.

[ Try my Best-Ever Banana Bread recipe, too! ]

Yes, I am a responsible adult. My taxes are done on time, and I eat banana bread with chocolate chunks. 

That said, I’m still down for chocolate chips in my banana bread because I’ll take this recipe anyway I can get it! Did I mention it can also be made in the microwave? Keep reading. 

What Is Chocolate Chip Banana Bread?

One day, some brilliant mind looked at their unappetizing brown bananas on their counter and thought, “I can make bread with this.” 

Sometime later, another genius was eating banana bread and thought, “You know what would make this perfect loaf even better? If I threw some chocolate in with it.” 

The rest is history. 

The Kind Of Chocolate Matters

Since bananas are so sweet, I would use semi-sweet chocolate chips. If you want to be even more decadent, use a darker chocolate bar. And if you want to go nuts, use an 80% cocoa solids bar! 

What You Need To Make Chocolate Chip Banana Bread

• Measuring Cups and Spoons
• 9×5 (23×12.5cm) inch loaf pan
• Parchment paper
• Mixing bowls

How To Make Chocolate Chip Banana Bread

This recipe is truly the best way to use up any forgotten bananas. Here’s how to make it (and don’t forget to get the full recipe with measurements, on the page down below.):

1. Stir the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. 
2. In another bowl, mix your mashed bananas, egg, oil, and vanilla extract.
3. Combine the dry ingredients with the wet ingredients until JUST combined. You don’t want to over mix your batter, otherwise, your bread will be too tough.
4. Fold in the chocolate chips or chunks and then spoon the batter into a buttered 9×5 (23×12.5cm) inch loaf pan lined with parchment paper. 
5. Bake in a preheated 350°F (180°C) oven for 45-50 minutes, until the loaf is golden brown. You can check for doneness by pressing the center of the loaf gently with your fingers. If it springs back, it’s done!
6. Leave the banana bread in the pan for 10 minutes, then turn it out onto a wire rack to finish cooling.

In The Microwave

Gemma’s Pro Chef Tips For Making Chocolate Chip Banana Bread

• Do not overmix your batter once you’ve added the flour! Instead of a soft, moist loaf, you’ll be left with a tough (but, okay, still delicious) one. 
• Slice the bread before you freeze it. This way, if you can defrost the exact amount you plan to eat!
• Chop semi-sweet chocolate to use to complement the banana bread.
• Cut up a bar of good quality chocolate rather than using chocolate chips. It makes a world of difference in quality and taste.
• More chocolate?! Sure! Use an 80% cocoa solids bar for an intense chocolate flavor.
• Bake this in the microwave, if you’d like. Find the instructions in the written recipe below.

How Do I Store Chocolate Chip Banana Bread?

Store any leftover bread at room temperature for up to 3 days. You can also freeze chocolate chip banana bread in an airtight container for up to 2 months. Before serving, defrost at room temperature in the container for a few hours. 

The FIRST Bold Baker Challenge

Enter for a Chance to Win a $275 Amazon Gift Card!

1. WHAT’S THE CHALLENGE? Every month, a new recipe challenge will be announced: first up is this Chocolate Chip Banana Bread.
2. SUBMIT YOUR PHOTO: Bake (or microwave) this Chocolate Chip Banana Bread recipe and submit your photo on this page. By submitting your photo, you get 2 entries.
3. COMMENT & REVIEW: You can also get one entry by commenting and reviewing the recipe on this page. 5 ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ are appreciated!
4. YOU COULD WIN! One (1) winner will be chosen randomly to win the $275 Amazon Gift Card. All entries must be in by Friday, October 23rd at 6pm PT. *See official rules below for additional details.
5. FIND OUT FIRST: Sign up for the Bigger Bolder Baking email newsletter to find out when a new challenge is announced!
6. Good luck, Bold Bakers! And I can’t wait to see your Chocolate Chip Banana Bread

Make More Banana Bread!

• Gemma’s Best-Ever Banana Bread
• Mia’s Family Banana Nut Bread
• Sour Cream Banana Bread

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Print

The Essential Chocolate Chip Banana Bread Recipe

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My Essential Chocolate Chip Banana Bread recipe is everything you want in banana bread — bananas and chocolate. Did I mention you can make it in the microwave for the fasted banana bread loaf possible?

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 50 minutes

Servings 1 loaf

Author Gemma Stafford

Ingredients

• 1 ⅔ cups (8oz/225g) all-purpose flour
• ½ cup (4oz/115g) sugar
• 1 ½ teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 ½ cups (12oz/360g) bananas (around 3 medium bananas), mashed
• 1 large egg
• ⅓ cup (2½floz/71ml) flavorless oil (Sunflower, vegetable, canola)
• 2 teaspoons vanilla extract
• 1 cup (6oz/170g) chocolate chips plus a handful more for decorating the top

Instructions

• Preheat the oven to 350°F (180°C). Butter a 9×5 (23×12.5cm) inch loaf pan and line with parchment.
• In a large bowl stir the flour, sugar, baking powder, salt, and cinnamon together.
• In a separate bowl, mix the mashed bananas, egg, oil, and vanilla extract.
• Combine the dry ingredients with the mashed banana mixture until just combined. Do not over mix.
• Fold in the cup of chocolate chips and spoon into the prepared loaf pan. Sprinkle the top with a handful of chocolate chips.
• Bake for 45-50 minutes until the loaf is golden brown and springs back when pressed gently with your finger. Leave in the pan for 10 minutes, then turn out onto a wire rack.
• Enjoy warm! Store leftovers at room temperature for 3 days or freeze in an airtight container for up to 2 months. Defrost at room temperature in the container for a few hours.

FOR THE MICROWAVE

• If you want to microwave the loaf, you will need a microwave-safe 9 x 5-inch dish. Microwave on HIGH for 7 minutes in total, checking roughly every 2 minutes to gauge how much more cooking time it needs. Take care not to 'over microwave' or it will get hard. Cover with foil once done to steam and soften. This cook time is based on my microwave which is 1200 Watts so check your wattages because your timing may vary.

*Bold Baker Challenge Rules

There is no purchase necessary to enter. Submissions must be in by Friday, October 23rd at 6pm PT. One (1) winner of the $275 Amazon Gift Card will be chosen randomly and contacted by Monday, October 25th. This giveaway is open to participants around the world, unless where prohibited by law.

The post The Essential Chocolate Chip Banana Bread appeared first on Gemma’s Bigger Bolder Baking.

The NCAA Division I Council on Wednesday afternoon identified Nov. 25, the day before Thanksgiving, as the official start date for the 2020-21 college basketball season. By Matt Tait

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Full of Fall flavor, this Pumpkin Dump Cake is so easy and delicious! It’s like a cross between pumpkin pie and cobbler – and perfect for Thanksgiving!

Pumpkin Dump Cake

It’s finally autumn, y’all!! Forgive me. I just couldn’t wait any longer! To be honest, I’m kinda over summer this year. Plus, I’ve been waiting to share this Pumpkin Dump Cake recipe with you for months!

I’ve been enjoying and sharing this recipe for well over twenty years now – and for good reason. Number one, this is the easiest fall dessert ever. And second, the combination of the pumpkin base will remind you of pumpkin pie, while the buttery pecan topping will remind you somewhat of a cobbler.

As I mentioned, this recipe is so easy – just like the name implies! Although this is perfect for Fall, you don’t have to wait that long! ? I sure don’t! Ha! My family loves this dessert all year long!

Lemme show you how to make it …

Recipe for Pumpkin Dump Cake

** Ingredients are at a glance. Be sure to scroll down to the recipe card for the full amounts and printable recipe. **

• pure pumpkin
• evaporated milk
• large eggs
• granulated sugar
• salt
• ground cinnamon
• yellow cake mix
• melted butter
• chopped pecans

How to make Pumpkin Dump Cake

Pumpkin Dump Cake: FAQs

If you have any questions about this recipe or if you would like some suggestions before getting started, be sure to check out these tips:

How did you like this recipe?

Isn’t this the easiest fall dessert ever? I would love for you to drop a comment letting me know what you thought! Did you change anything or did you make the recipe as stated? If you run into any problems, drop a comment and let me see if I can help!

More pumpkin recipes

If you are a big fan of pumpkin recipes, I’ve got a few more I would suggest trying:

• Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting – these delightful little gems are perfect for any occasion!
• Pumpkin Spice Poke Cake – a great seasonal poke cake recipe.
• Jamie’s Pumpkin Oatmeal Chocolate Chip Cookies – a combination of some of my favorite cookie recipes. Perfect for fall baking!
• Soft Pumpkin Cookies with Pumpkin Browned Butter Frosting – the frosting on these cookies is sooooo dangerously good – and the cookies are pretty tasty, too!
• Pumpkin Streusel Coffee Cake – great for breakfast or dessert!

Originally published on July 21, 2014. Updated on September 21, 2020.

The post Pumpkin Dump Cake appeared first on Love Bakes Good Cakes.

These almond flour banana muffins have a great texture, with just a little bit of added coconut sugar and there’s also a vegan option. These paleo banana muffins won’t disappoint!

People loved my almond flour brownies so much that I figured I’d make another almond flour recipe.

And this one is a winner! It took me all these years to post a basic paleo banana muffin recipe because like I mentioned in my paleo chocolate banana muffins post, paleo muffins are so difficult to get right.

I’ve tried making paleo banana muffins on and off for years and I thought maybe I was the one with issues. So I tried a bunch of recipes from other people and have to say I didn’t like any of them.

The textures were eggy, soggy and just… bla. But not these!

While they’re not exactly like regular banana muffins, they’re still super delicious and the texture is great.

If you don’t have almond flour on hand but still want your banana muffins to be gluten-free, try my gluten-free banana bread. Unfortunately, I have no idea of the yield or how long to bake them as muffins for. I’m guessing it’d yield 12 muffins and you’d need to bake them for 15-22 minutes.

I wanted to make these muffins totally banana-sweetened but they were just hardly sweet. So I added two tablespoons of coconut sugar and that made a difference.

If you want to give these almond flour banana muffins to toddlers, you can go ahead and omit the coconut sugar. Unless they’re already used to sweet stuff, they should be totally happy with them. 🙂

To make them vegan, I went with my first choice of vegan eggs and used a chia egg. But they were soggy and never baked fully.

I tried again using 1.5 teaspoons less water in the chia egg and it worked great! Sometimes people complain about how I call for unusual amounts of ingredients.

Like 1/4 cup + 1 teaspoon of flour, water, whatever. And this is why.

Because just small amounts can have a huge effect on the recipe. Especially in paleo baking!

It’s why I usually test a recipe an absurd number of times before posting. Precision, precision, precision. 🙂

I have to say that the vegan version is uglier than the egg one. You have to smooth the tops of them because they don’t really flatten while baking.

They’re also a little darker brown rather than yellowish brown.

I kept these almond flour banana muffins totally plain but you can add nuts or chocolate chips.

If you live outside of North America, make sure you’re using the right almond flour. In the UK, almond flour = deoiled almond flour, which is a product that doesn’t even exist in the US.

Or at least it didn’t a few years ago when I looked into it. In Germany, it’s the same. What translates to almond flour = deoiled almond flour.

What you need to get is ground almonds! Ground almonds usually aren’t as fine as almond flour but it’s what I use without major issues.

Recipes will turn out a little more greasy but it’s usually not a huge deal. It does make cookies spread a lot more, though!

You can see a side-by-side comparison in my post on paleo gingerbread cookies. It’s a pretty huge difference, huh?

After a year of no new muffin recipes, I seem to be on a muffin posting spree. I’ve got one more coming up and then it’s on to other good stuff!

I hope you’ll enjoy these muffins!

Questions about how to make these muffins?

• Can I use something else other than bananas?

  I would have to recommend that you find a non-banana muffin recipe if you can’t use bananas.

• Can I use a different type of vegan egg?

  I’ve only used modified chia eggs so I’m really not sure. I used 2.5 tablespoons of water instead of 3. When I made a regular chia egg, the banana muffins never cooked fully. So I can’t really say about other subs.

• Do I have to use coconut sugar?

  You could use maple sugar. Or another type of granulated sugar. Not a liquid sweetner.

  They weren’t sweet enough for me without the coconut sugar but if you want the muffins to be hardly sweet, you can omit it.



• What can I use instead of almond flour?

  Almond meal should be fine. Another type of nut flour or meal would likely work but I can’t say for sure without trying it myself.

  Coconut flour, a GF baking blend, wheat – nothing else will work in place of almond flour except possibly for other nut flours / meals.

• Can I bake this as bread?

  Using a muffin recipe in a loaf pan doesn’t always work. When it’s a grain-free recipe, especially one that’s just almond flour, it’s even more risky. I haven’t tried it yet and don’t recommend doing it, unless you’re okay with a possibly sunken loaf top and / or a soggy bottom.

• Can I add chocolate chips or nuts?

  Yes! I’d suggest about 1/2 cup chocolate chip or chopped nuts.

Almond Flour Banana Muffins (paleo, vegan option)

• Prep Time: 15 min
• Cook Time: 17 min
• Ready in: 32 min
• Yield: 8 muffins

If you love almond flour recipes, you’re going to love these moist, flavorful and delicious paleo banana muffins!

Ingredients

• 1 cup (230 grams) peeled, very ripe bananas (this was 2 medium bananas)
• 2 large (50 grams each, out of shell) eggs or 2 modified chia eggs¹ for vegan
• 2 teaspoons vanilla extract
• 2 tablespoons (22 grams) coconut sugar, very tightly packed
• 1 1/3 cups (133 grams) almond flour²
• 1 tablespoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 teaspoon baking soda

Directions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with 8 muffin liners. I recommend silicone liners as these muffins stick a bit to paper ones. If you have to use paper, then waiting a few hours after baking helps make removing the liners easier.
2. In a large mixing bowl, measure out 232 grams of bananas. Mash the bananas with the bottom of a glass. They should almost be like a puree. If you don’t have a scale, you need 1 cup of mashed bananas.
3. Add the eggs, vanilla and coconut sugar and stir until combined.
4. In a medium bowl, mix together the almond flour, cinnamon, salt and baking soda. Add the dry mix to the wet and stir just until combined.
5. Spoon the batter into the muffin liners, filling them 2/3 full.
6. Bake for 17 minutes or until a toothpick inserted in the center comes out clean.
7. Let the muffins cool for 5 minutes in the pan and then turn out onto a wire rack to cool completely. These muffins are best after they’ve rested for a few hours.
8. Store in an airtight container for 2-3 days at room temperature. These are very moist so I don’t recommend keeping them at room temp so long. You can also refrigerate for 5 days or freeze for 2 months.

Notes

1. To make the 2 modified chia eggs for this recipe, use 2 tablespoons ground chia seeds + 5 tablespoons water. Mix together until goopy like an egg.
2. This is called ground almonds in some countries.

Permalink: https://www.texanerin.com/almond-flour-banana-muffins/

Recipe by Texanerin Baking | www.texanerin.com

Pasta with Sweet Corn Gremolata is a no-cooking required sweet corn and tomato sauce and tossed with pasta. Fresh and ready in 15 minutes.

When it feels like the Earth is melting at the end of the summer and you cannot be bothered to turn on the oven, this pasta dish is the perfect solution for your “what’s for dinner” crisis.

It celebrates the sweet, end of summer corn (but you can make this any time of year), perfect vine-ripened tomatoes, and loads of fresh herbs from the garden.

Even better – the sauce is no-cook. Throw the ingredients into a bowl and it’s ready to go. Boil some pasta, give it a toss, and dinner is ready.

What is gremolata? //

Gremolata is a fresh sauce similar to a chimichurri. It’s Italian and is a mixture of parsley, lemon zest, and garlic.

It’s typically served with ossobuco but it is amazing with grilled chicken, fish, swirled into soups or stews, or even with your scrambled eggs and toast.

I added tomatoes and sweet corn to mine to make it a no-cook pasta sauce, and you can add lots of things to change yours up too.

Ingredients //

If you are like me, and have a summer garden that is overflowing, you might not even need to take a trip to the store to make this summery pasta dish.

A nice balance of pantry staples and fresh produce, this corn pasta requires minimal ingredients.

For the no-cook sweet corn and tomato sauce, you will need corn, tomatoes, green onion, lemon zest, lemon juice, oil, garlic, salt, pepper, basil, and parsley.

To make the pasta, you will need spaghetti, or your favorite pasta shape (I don’t recommend an open tube shape, the corn will get stuck inside), and Parmesan cheese.

Corn. You can use either fresh or frozen corn for this dish. Peak sweet corn is always ideal, but use what you have available. This is a great recipe to use leftover corn if you’ve made too much the night before. Just cut it off the cob and save it in the fridge for this recipe. If I don’t have leftover corn, I will quickly saute the corn in a pan with a tablespoon of grapeseed oil for 5 minutes until corn is cooked through.

Tomatoes. Super sweet cherry tomatoes are my favorite to use in this recipe. Slice them in half with a serrated knife and toss them into the bowl. If you have an abundance of tomatoes to use, you can use any variety from the store or heirloom from your garden, just dice into bite-size pieces.

Extra-virgin olive oil. Because this sauce is not cooked, use the best olive oil you can. It flavors the sauce and will coat the pasta creating a sauce. I like to go to an olive oil store and taste a few varieties before purchasing and try from different countries.

How to Make // The Steps

This no-cook pasta sauce comes together faster than your water comes to a boil. A quick corn and tomato gremolata and one-pot is all you need to for a fresh and flavorful summer pasta dinner. Simply:

1. Bring the water to a boil and cook the spaghetti according to the package directions.

2. Add the cooked corn kernels, halved tomatoes, and sliced green onions to a large bowl.

3. Use one of my favorite kitchen tools ever – the Microplane – to zest a lemon into the bowl.

4. Squeeze the juice from the lemon into the bowl.

5. Pour in the olive oil.

6. Use the microplane again to grate garlic into the corn mixture.

7. Season with salt and pepper.

8. Add chopped fresh basil and parsley.

9. Give everything a good stir and let sit until the pasta is cooked.

10. Drain the pasta and add to the sauce. Toss the well to coat completely.

11. Add Parmesan cheese and toss to coat the pasta. Serve and add more cheese.

What Makes This Pasta with Sweet Corn Gremolata Recipe So Good?

This is an easy pasta recipe I make on the all the time because:

• Sweet corn. Is there anything better than the end-of-summer corn? Or really corn any day of the year?
• It’s great hot and it’s also great room temperature. Serve it warm or cold.
• It takes longer to cook the pasta than it does to this pasta sauce made. I love dinners that are on the table in 20 minutes or less.

Variations //

I love the freshness of this pasta recipe with my no-cook gremolata sauce, you can add or change an ingredient or two to make it your own. Try:

• Chicken, Shrimp, or Fish: Add sliced grilled chicken, a few freshly sauteed shrimp, or a piece of salmon.
• Zoodles. Zucchini noodles sauteed in some garlic and oil would be a really delicious bed for this corn and tomato sauce.
• Skip the pasta altogether. The corn and tomato gremolata could be spooned over grilled fish or chicken like salsa or even a side dish.

Serving Suggestions

I love to make on the nights when I am short on time or just want to throw something together fast for my family. It’s perfect for a busy school night.

But it’s also really good as a cold pasta salad, which means I can meal prep it at the beginning of the week or bring it to picnics, potlucks or BBQs, or pack it in a lunchbox.

Top Tips for Pasta with Sweet Corn Gremolata:

• Prep ahead of time. Have a busy day ahead? You can make the sauce early in the day and just toss the pasta into it when you are ready to eat it. (Save the Parmesan for the hot pasta, the cheese melts onto the pasta and it’s divine.)
• Use the best ingredients you can. Since this is a no-cook sauce, use the freshest ingredients you can. Get the juiciest tomatoes and sweetest corn. Use the fancy olive oil.
• Don’t skimp on the cheese. Parmesan and corn is a marriage made in heaven. Sweet and salty together is beyond delicious and in this application, the more cheese the better.

This recipe is so delicious, I hope that you love it as much as we do.

More Pasta Recipes

• Easy Ravioli Lasagna
• Stovetop Mac & Cheese
• Roasted Tomato Sauce
• Nonnie’s Meat Sauce
• Boursin Pasta
• Bruschetta Pasta

If you make this recipe, I’d love to know how it goes! Be sure to follow me on Facebook, Instagram and Pinterest, too!

Pasta with Sweet Corn Gremolata

Yield:
6

Prep Time:
15 minutes

Cook Time:
12 minutes

Total Time:
27 minutes

Pasta with Sweet Corn Gremolata bursting with a no-cooking-required fresh sweet corn and tomato sauce and tossed with pasta. It’s an easy and flavorful weeknight dinner that’s ready in 25 minutes.

Print

Ingredients

• 1 pound spaghetti
• 2 cups fresh sweet corn kernels, cooked
• 1-pint cherry tomatoes halved
• 3 green onions, thinly sliced
• Zest of one lemon
• 2 Tablespoons lemon juice
• 1/4 cup extra virgin olive oil
• 2 garlic cloves, minced
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup fresh basil, chopped
• 1/4 cup flat-leaf parsley, chopped
• 1 cup grated Parmesan cheese, plus more for serving

Instructions

1. Cook spaghetti al dente, according to package directions. 
2. While pasta is cooking, mix together corn, tomatoes, green onion, lemon zest, lemon juice, oil, garlic, salt, pepper, basil, parsley, in a medium bowl. 
3. Drain pasta and toss with corn mixture. Add Parmesan, Check for seasoning. 
4. Serve with additional Parmesan and lemon zest. 

Nutrition Information:

Yield: 6

Serving Size: 1

Amount Per Serving:

Calories: 330Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 14mgSodium: 576mgCarbohydrates: 40gFiber: 4gSugar: 5gProtein: 11g

All information and tools presented and written within this site are intended for informational purposes only.

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7 Essential Core (Ab) Exercises & Workouts for Basketball Players Core strength is a key component to any athlete’s development. Increase in core strength allows you to…

The post 7 Essential Core (Ab) Exercises & Workouts for Basketball Players appeared first on The Breakthrough Basketball Blog.

The Maui Invitational has confirmed it is moving from Lahaina, Hawaii to Asheville, North Carolina for its event in 2020 due to the COVID-19 pandemic. Here’s the brief released issued today: “We’re taking Maui to the mainland! For the first …

The post Maui Invitational confirms move to Asheville for 2020 appeared first on Inside the Hall | Indiana Hoosiers Basketball News, Recruiting and Analysis.

Brian Kelly gave Notre Dame fans a bit of good injury news on Thursday when he said that Kevin Austin could be back on the practice field shortly. Austin, the projected #1 receiver in the Irish offense, has been sidelined since surgery in late July. Kelly updated the media that Austin recently had his 6-week …

The post Notre Dame’s Kevin Austin Could Be Back on Practice Field Soon appeared first on UHND.com – Notre Dame Football, Basketball, & Recruiting.