Double Chocolate Banana Bread

This is another recipe from Smitten Kitchen, one of my favorite online recipe sources. We love banana bread in my house – it’s a great before-bed snack for Hudson to squeeze in a few more calories. Add chocolate, and you have a total winner. I’m shortening the cooking time – I’d start checking it at 45 minutes instead of her recommended 55. Can’t have a dried-out banana bread!

3 medium-to-large very ripe bananas
1/2 cup (115 grams) butter, melted
3/4 cup (145 grams) brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 cup Dutch-process cocoa powder
1 cup (about 6 ounces) semisweet or bittersweet chocolate chunks or chips

Heat your oven to 350°F. Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray.

Mash bananas in the bottom of a large bowl. (You’ll have a little over 1 cup mashed banana total.) Whisk in melted butter, then brown sugar, egg, and vanilla. Place baking soda, salt, cinnamon (if using), flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.

Pour into prepared pan and bake 45 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. (A melted chocolate chip smear is expected, however.) Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.

The banana bread will keep for up to 4 days covered at room temperature.

Detox Red Lentil Veggie Soup

Raise your hand if you spy someone who overindulged and under-exercised over the holidays and is now trying to pay for sins with healthier options. In the fall, I was all about cookies. But now that January has hit, and it’s been so “Texas cold,” I’ve been all about soups, and this is a good one.

As with all soups, it’s best not to get too persnickety with the exact ingredients. Use the veggies you like – I substituted butternut squash for sweet potato, for about half the calories and carbs. 

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Healing Chicken Soup in the Pressure Cooker

Friends, it happened. I got the flu last week, and it hit me like a ton of bricks. To be honest, I attribute it to two things: First, I was late getting my flu shot. Everybody else in my family got it early, and they’re thankfully fine. Lesson learned. I’m not invincible.


Wait, you see corn in this photo that isn’t in the ingredients? Are you saying you DON’T throw in leftover veggies when you make soup?

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Brad’s Pork Tenderloin with Roasted Carrots

I’m giving you a holiday gift today, a recipe that is company-worthy with just two ingredients for a main dish. Sure, it’s semi-homemade, but who cares when it’s this delicious?

The secret ingredient is called Soy Vey Veri Veri Teriyaki Marinade and Sauce. Now I’m sure you think you’ve never heard of it, but it’s widely available, so check your supermarket. Here’s what it looks like:

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