Drop that kindling and head indoors. You don't need a campfire to enjoy the ooey-gooey taste of toasted marshmallows. This cake pairs them with their old friend, chocolate.
This great recipe comes from the 1 Nov 2004 issue of Womansday magazine. Cake can be completed up to 1 week ahead - just cover amp; refrigerate. Preparation amp; cooking time does not include the 1 hour cooling in the oven amp; at least 4 1/2 hours chilling in the frig.
Check out the secret ingredient that, along with the ripe bananas, makes for a super-moist cake (hint: it's a sandwich fave). Plus, this version can fit your healthy eating plan.
This is a winner of a recipe. It's delicious, hearty and is so pleasing to look at (and eat). You could even make this the night before and reheat in the morning!
A great quick bread that is not like your ordinary quot;dessertquot; banana bread - it's not overly sweet and the texture is moist yet sturdy enough to slice and make sandwiches! We like it with peanut butter and honey! Freezes well too.
Blueberries and bananas combine in these tender, golden loaves. Whether you enjoy a slice as a snack or for breakfast, this bread is so flavorful, you won't need butter. —Sandy Flick, Toledo, Ohio
Thanks to the addition of cream cheese, this classic comes out even more moist than you're expecting. It won't be easy, but wait until it cools completely before slicing.
