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I actually just had Sara at Cupcake Muffin as my assigned blogger in November, when I made Lemon and White Chocolate Chip Mini-Muffins. She is a grad student at UC Berkeley and has a gigantic recipe index, which is very fun! I clicked through a bunch of recipes – and had to laugh when out of all of them I clicked on Cranberry Lemon Quick Bread with Pecans. Doesn’t that sounds good? Well it was her recipe modification when she had my blog for SRC! Ha.
Although many of the entrees look enticing, I really didn’t need to make a dinner (the whole dining hall thing), so I let the ripe bananas on my counter decide for me. Sara’s Chocolate Chip Banana Bars sounded tasty, so that’s what I made.
Now Sara said hers turned out more of the texture of a cookie or cookie bar. Mine were definitely cakey – Mr. V said it was basically banana bread cut into squares. I disagreed; it wasn’t super moist as banana bread usually is, to the point of falling apart. The only changes I made to the recipe were cutting back on the sugar and amount of chocolate chips and using brown sugar instead of white. So not sure what happened, but we enjoyed this as a “snack cake,” a cake without icing, if you will.
Mr. V took all but one piece (that we sampled) down the dorm boys and he said they inhaled it in about five minutes. So I will say it was a success! Thanks, Sara, for the great new recipe for my arsenal.