I will just say, that I love this banana bread, with a hint of sweetness and a crunch of poppy seeds on the tongue.


Yields 1 loaf
3 very ripe bananas, mashed (see note)
2 eggs
1/2 c. yogurt
1 tsp. vanilla
1 1/2 c. flour
1 1/2 tsp. baking powder
Pinch of salt
Scant 1/2 c. brown sugar (adjust if you prefer a more or less dessert-like bread)
1/4 c. poppy seeds (or more as you like)
Preheat the oven to 350 degrees. Grease a 9-inch loaf pan.
Combine the mashed bananas, eggs, yogurt and vanilla in a large bowl.
In a medium bowl, combine the flour, baking powder, sugar and salt. Whisk to combine.
Stir the dry ingredients into the wet and stir in the poppy seeds.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, until golden brown and a cake tester comes out clean. Let cool before slicing.
*Note: I like to keep frozen sliced bananas on hand for smoothies and oatmeal. Just take some out, let them thaw, and mash them for the bread.





Are there many things better than a perfectly fudgy brownie, when you are craving chocolate? There is a place for a cake-like brownie, or a flavored one (mint and chocolate, I can’t forsake you…), or the kind that you is so dense with chocolate that you need to take a nap after (the Barefoot Contessa’s outrageous brownies top this category). But it is key to have a go-to basic recipe: the perfect balance between cake and fudge in texture, with a top that shatters slightly under the teeth and freezes beautifully.

Adapted from Joy of Baking
5 oz. bittersweet or semisweet chocolate, chopped
1 stick butter, diced
2 T. cocoa powder
1 c. sugar (reduce if using semisweet chocolate)
1 tsp. vanilla extract
3 eggs, room temp.
3/4 c. flour
pinch salt
Preheat the oven to 350 degrees. Butter an 8-in square pan and line with parchment paper. In a double boiler, melt the chocolate with the butter. Take off the heat and whisk in the sugar and cocoa. Whisk in vanilla and eggs, and then flour and salt. Pour the batter into the pan and bake for 25-30 minutes. Take the brownies out when a tester comes out with a little batter on it (you want to almost slightly underbake them–they will stay more moist this way and will freeze better).