Maple Pecan Banana Muffins

Good Morning– Isn’t it nice to have help in the kitchen??  Had one of my favorite kitchen helpers with me yesterday morning to mix together these happy muffins.  They are sweet and tender– just like little Lois!  And we all sat around the coffee table for breakfast to munch muffins and drink coffee, while we watched the World Cup this morning!

MAPLE PECAN BANANA MUFFINS
2 bananas, thoroughly smashed
1/2 cup milk
1/2 cup canola oil
1 tsp. vanilla
1/4 cup maple syrup
1  3/4 cups four
1 cup brown sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 cup pecans, chopped
Plus more chopped pecans, to top the muffins

Smash the banana with a fork in a large mixing bowl.  Stir in the milk, oil, vanilla and maple syrup.  Then mix in the flour, baking power, salt and cinnamon.

Spoon the batter into muffin tins that have been lined with muffin papers. Sprinkle the extra pecans on top on top of the muffins.  Drop them into a 350 degree for 18 to 20 minutes.  What a smell when you lift them from the oven!

Actually, Lois likes tasting the batter as much as mixing it!

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Banana Bread Brownies

Hi there– Saw these banana bread brownies on Pinterest and knew they’d be in our kitchen soon!  I’ve eaten a few (delicious!!) and am taking the rest over to my father-in-law, Stu.  He’s my enthusiastic baking recipient.  We have mutual love of sweet treats.

BANANA BREAD BROWNIES

Brownies:
1 large banana, smashed
1 cup sugar
1 egg
1/2 cup sour cream
1/4 cup butter, melted
1 tsp. vanilla
1 cup flour
1/2 tsp. baking powder
1/3 tsp. salt
1 cup walnuts, chopped*

Glaze:
1/4 cup butter, melted
1  1/2 cup powdered sugar
1/2 tsp. vanilla
2 tab. milk

Smash the bananas in a mixing bowl.  Stir in the sugar, egg and sour cream.  Then mix in the melted butter and vanilla.  Finally stir in the flour, baking powder, salt and walnuts.

Spoon the batter into a 7″ x 11″ baking dish (or 9″ square) that has been spray with cooking spray.  Bake it up at 375 degrees for 25 minutes, until it is golden on top and a toothpick inserted comes out clean.

Mix up the glaze ingredients– melted butter, powdered sugar, vanilla and milk, beating until it’s smooth.  And pour directly over the hot banana brownies.  Enjoy!

*That’s a lot of walnuts!  The recipe I worked from used 1/2 cup, but I just like things nutty.

Double Chocolate Banana Muffins

Hello all– This is a little chocolate banana muffin that masquerades as a fruit muffin, but really is more of a dessert.  You can make them for breakfast if you want to (no judging here!), but they’d be fine with a cup of coffee after dinner too.  Moist, rich and delicious…

DOUBLE CHOCOLATE BANANA MUFFINS
2 bananas, smashed
1/2 cup brown sugar
1 tsp. vanilla extract
1/4 cup canola oil
1/2 cup sour cream (or unflavored yogurt)
1 egg
2 tab. unsweetened cocoa*
1 cup mini chocolate chips, divided
1/2 tsp. salt
1 tsp. baking powder
1 tab. cornstarch
1 cup flour

Smash the bananas completely in a mixing bowl with a fork. Stir in the brown sugar, vanilla, oil, sour cream and egg.  Then mix in the cocoa and 2/3 cup of the chocolate chips.  Finally stir in the salt, baking powder, cornstarch and flour.

Spoon the batter into 10 to 12 muffin tins lined with muffin papers.**  Sprinkle the remaining 1/3 cup mini chocolate chips over the muffins. Pop them into a 350 degree oven for 15 to 18 minutes until they are firm to the touch.

*Love Hershey’s dark cocoa
**or spray the muffin pans with cooking spray

Banana Oatmeal Pancakes

 

Good morning friends– It’s about time to make breakfast here and this is what we’re setting on the table!  I’m sure it’s the recipe on this blog that we’ve eaten more than any other.  And I have to confess, I’ve already posted it– back in 2011– back when I had my trusty little silver Kodak point and shoot camera.  The photo is terrible!  I cringe each time I run across it.

So– since the this recipe is truly worth your notice– and I have this pic from when we ate these pancakes with Jodi and her sweet friend from China a couple weeks ago– I’m giving it another go.

I’m off to the kitchen to smash bananas and mix up another batch.  Breakfast this morning is here in San Francisco with Ani Brian and new baby Lois.  I’m wishing I could give little Lois just a couple pancake nibbles, but that will have to wait for quite a while!

BANANA PANCAKES

2 smashed bananas
3/4 cup unflavored yogurt
3/4 cup milk
2 eggs
1/2 tsp. vanilla
1/4 cup canola oil
1 cup oats
1 cup flour
1/4 cup brown sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup chopped walnuts or pecans (optional)
garnish:  bananas, nuts, maple syrup, butter,powdered sugar, jam, berries… (take your pick!)

Smash the bananas in the bottom of a large mixing bowl. Then mix in the yogurt, milk, eggs, vanilla and oil until blended.  Next stir in the flour, oats, brown sugar, baking powder, salt and walnuts.

Heat the griddle to medium* and spray with cooking spray (or coat with butter if you feel indulgent!).  Pour the batter in about 1/3 cupfuls onto the grill and flip when browned.  Makes about 14 pancakes.

*I cook the low end of medium, because the pancakes are nice and thick and if you cook them too fast, they brown on the outside, but don’t cook through to the middle!  (if you want thinner pancakes add a splash more milk).

Three Ingredient Pancakes!

 

Hello friends– One of the best things about being retired is morning time–no quick cup of yogurt and rush out the door to school!  So today after my early walk and email check, I indulged myself with pancakes, tea and a good book!  Lazing over breakfast– it feels like I’m on a vacation!

This recipe is super easy and makes just three pancakes in about 10 minutes.  Perfect for one quiet breakfast.  They are custardy and light and really taste like banana.  This could get to be a habit around here…

THREE INGREDIENT PANCAKES
1 ripe banana
1 egg
2 tab. whole wheat flour

Smash the banana into a bowl until it forms a thick paste.  Beat in the egg until it’s well blended.  Stir in the whole wheat flour to combine well.

Heat  a griddle and spray with cooking spray.  Pour three lovely pancakes from the batter bowl and cook about 2 minutes on each side.  That’s it– so easy!

toppings: blueberries, pecans, yogurt, maple syrup– or anything!  use your imagination– granola, banana, almonds, ricotta, peanut butter, crumbled bacon, honey, peaches, strawberries…

Chocolate Chip Banana Bread with Cream Cheese Filling

Hello all– Made this a few weeks ago and even though I read the directions to let the cake cool before before taking it out of the pan, I was in a hurry (impatient!) and said–“hmmm that’s cool enough.”  I inverted the warm cake onto the plate it crumbled into a heap– literally a hot mess!  When I sadly set it out for our Thursday night group, kind Jordan served himself  a slab and declared it delicious, so it did get eaten. (thanks Jordan!)

So this photo is from my second attempt!  I held off until it was cool enough to leave the pan (live and learn).  And it was still pretty delicious with the banana, chocolate and a tunnel of cream cheese filling going through the middle.  Better.

CHOCOLATE CHIP BANANA BREAD WITH CREAM CHEESE FILLING

Crumb topping:
1 cup walnuts, coarsely chopped
1/2 cup flour
1/2 cup brown sugar
4 tab. butter (1/2 stick)

Banana Cake:
1 cup smashed banana (2 large bananas)
1  1/2 cup sugar
2 eggs
1/2 cup canola oil
1 tab. vanilla
1  1/4 cup unflavored yogurt
2  1/4 cups flour
2  1/4 tsp. baking powder
1 tsp. salt
1 cup mini chocolate chips
1 cup chopped walnuts (optional)

Cream Cheese Filling:
1/4 cup reserved cake batter
8 oz. cream cheese
1/4 cup sugar
1 tsp. vanilla

Vanilla Glaze:
1 cup powdered sugar
1/2 tsp. vanilla
1 or 2 tab. milk

Start by making the crumb topping.  Stir together the flour and brown sugar in a small mixing bowl.  Then cut in the butter with a pastry blender or 2 forks until it resembles coarse crumbs.  Then stir in the walnuts.  Set aside.

Next make the banana cake.  Smash the 2 bananas in a large mixing bowl with a fork until the are reduced to a paste.  Then stir in the 1 1/2 cup sugar, canola oil, eggs, 1 tablespoon vanilla and the yogurt.  After that, you mix in the 2 1/4 cups flour, baking powder and salt until it’s all blended.

Scoop out 1/4 cup of the batter and save it.  Then mix the chocolate chips into the big bowl of batter and set aside.

To make the cream cheese filling.  With an electric mixer, bet together the cream cheese, 1/4 cup reserved cake batter,  1/4 sup sugar and 1 tsp. vanilla until it’s smooth.

Now to put it all together — Spray a angel food cake pan with cooking spray.  Scrape all but 1 cup of the batter into the baking pan.  Save that 1 cup to go on top in a minute!

Then drop tablespoons of the cream cheese filling all over the top of the batter in the angle food cake pan, being careful not to let the filling touch the sides of the pan–keep it in the middle of the batter.

Cover the cream cheese filling with the remaining cup of banana cake batter.  And then sprinkle the crumb topping over it all.

Pop the cake into a 350 degree oven for 50 to 60 minutes until it is cooked through.  Test it with a tooth pick to see if the cake batter is all baked.  After you take it out of the one leave the cake in the pan until it cools completely (believe me)!

When you are ready to serve it, whisk together the glaze– powdered sugar, 1/2 tsp vanilla and 1 tablespoon of milk.  If it seems to thick add the second tablespoon of milk.  Then drizzle it over the cake.  It’s ready to eat!!

Banana Cake with Cream Cheese Frosting

Hello– My grandma Rose was a farm girl, one of 11 children, whose parents immigrated from Switzerland.  When I was small, she lived in a tiny house, surrounded by tree roses, flower beds, grape arbors, corn stalks, rhubarb, and a variety of fruit trees.  And chickens.  It was a treat to help Grandma feed the chickens– not to mention her Sunday chicken dinners.

And our Grandma was famous for her apple pies and banana bread–  So here is her banana bread recipe changed a bit into banana cake with the welcome addition of cream cheese frosting.  Thank you Grandma Rose.

BANANA CAKE WITH CREAM CHEESE FROSTING

Cake:
2 very ripe bananas
1 cup sugar
2 eggs
1/2 cup canola oil
1  1/4 cup flour
3/4 tsp. baking powder
1/2 tsp. salt
3/4 cup walnuts, coarsely chopped*

Cream Cheese Frosting:
1/4 cup (1/2 stick) butter, room temperature
4 oz. cream cheese (1/2 block)
1 tsp. vanilla
1/2 box powdered sugar (2 cups)
1-2 tab. milk

Candied Walnuts (garnish):
1/4 cup sugar
1/2 cup walnuts, chopped

Smash the the bananas in a large in a large mixing bowl.  Then stir in the sugar, eggs and oil.  Next mix in the flour, baking powder, salt and walnuts.

Spoon the batter into a 9″ or 10″ cake pan that has been sprayed with cooking spray.  Bake it up in at 350 degree oven for 30-40 minutes until the cake is browned and a small knife inserted comes out clean.

Let the cake cool before you frost it.

To make the frosting, use an electric mixer to beat together the butter, cream cheese and vanilla.  Then beat in the powdered sugar.  If the frosting seems too thick, add 1 tablespoon milk.  Beat it up and if still a little dry, add the 2nd tablespoon of milk. Beat again.

To candy the walnuts, drop the 1/4 cup sugar and 1/2 cup chopped walnuts into a heavy skillet.  Cook over medium heat until the sugar melts, turns to a a golden caramel and coats the nuts.  Stir it the whole time so the sugar will not burn.  Turn the nuts out onto a piece of  foil on your counter.  Let them cool completely (just a couple minutes).

Now– spread the frosting on the cake, arrange the nuts on top.  It’s ready to serve.

Banana Chocolate Chip Pancakes

Hi breakfast eaters– There’s a walk we like to take down across Balboa Island, over the channel on the ferry and then along Newport Beach.  And there we end up at that “fine dining establishment”– Mutt Lynch’s.  Long rustic wooden tables, lots of hustle & bustle, blaring sports from multiple tvs, views out to the beach, and pancakes,really great pancakes– my favorite being their banana chocolate chip pancakes.

So here’s our at home version, whipped up when the grand-girls came to stay.  I could eat these things all day.

BANANA CHOCOLATE CHIP PANCAKES
2 smashed bananas
1 cup uncooked oatmeal
1 cup flour
1/4 cup brown sugar
2 tsp. baking powder
1/2 stp. salt
3/4 cup unflavored yogurt
3/4 cup milk
2 eggs
1 tsp. vanilla
1/4 cup canola oil
3/4 cup mini chocolate chips

Smash those bananas to a pulp in a large mixing bowl.  Then stir in the oatmeal, flour,brown sugar, baking powder & salt.  Mix in the yogurt, milk eggs, vanilla and oil.  And finally fold in the chocolate chips.

Spoon the batter (it will be fairly thick) onto a medium heat griddle that has been sprayed with cooking spray.  Will make about 15 fluffy, sweet, thick pancakes.

Just typing this up, makes me want to go stir up a batch!

Walnut Banana Cake with Chocolate Ganache

Hello all– If you’re as nutty about nuts as I am, you’ll love this cake– plus there’s banana and there’s chocolate.  But the cake is loaded with walnuts and has candied walnuts up on top.  It’s a crunchy, banana-y, fudgy delight.

WALNUT BANANA CAKE WITH CHOCOLATE GANACHE

Cake:
3 very ripe bananas
1  1/2 cup sugar
3/4 cup oil
3 eggs
2 cups flour
1 tsp. baking powder
1 tsp. salt
1 cup walnuts, coarsely chopped

Ganache:
1/2 cup heavy whipping cream
2 tab. butter
8 oz. chocolate chips (1  1/3 cups)

Nuts on top:
1 cup walnuts, coarsely chopped
1/3 cup sugar

Smash the bananas with a fork until they are thoroughly smushed.  Then stir in the sugar, oil and eggs.  Next mix in  the flour, baking powder and salt.  Fold in 1 cup of chopped walnuts.

Spoon the batter into a 9″x13″ baking dish that has been sprayed with cooking spray. (–or I used a 10 1/2″ springform pan so I could serve it out of the pan)

Drop into a 350 degree oven for 35 to 40 minutes, until the cake is even browned and firm to the touch.

Take the cake from the oven and let it cool.

Ganache:

To make the ganache, bring the cream and butter to a low simmer in a heavy pan on the stove top.  Take it off the heat and stir in the chocolate chips until they melt.

Beat the mixture for 3 or 4 minutes to bring out the gloss.  Then spoon the ganache over the cake.

Sugared Nuts:

In a heavy skillet, mix together the 1/3 cup sugar and 1 cup walnuts.  Stir over medium heat until the sugar completely melts and turns a pretty caramel color and coats the nuts.  Keep stirring the whole time or it may burn!

Turn the nuts out of the pan onto a piece of foil, separating them with your spoon as they land on the foil and let them cool.

When they are cooled sprinkle them over the cake.   Bon appetit!

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Easy Banana Chocolate Cake

Hi all–  After a summer of fruity desserts, my taste buds have turned to chocolate– Plus recently  Ani & Brian were coming down from SF and I have a policy to always have a chocolate cake for that girl waiting on the counter when they roll in.

So this friendly little cake is perfect.  If you’re a baker, you probably have all the ingredients in your kitchen right now.  So when you want a quick cake– say ready in 45 minutes– you can pop this in the oven and all your chocolate longings will be satisfied.  I promise.

EASY BANANA CHOCOLATE CAKE
2 ripe bananas
1/2 cup white sugar
1/4 cup brown sugar
1/2 cup canola oil
1/3 cup water
1 tsp. cider vinegar
1  1/4 cup flour
1/4 cup unsweetened cocoa (love Hershey’s dark!)
1 tsp. baking powder
1/4 tsp. salt
1 cup semi sweet chocolate chips, divided
1/2 cup walnuts (or pecans), chopped (or more if you love nuts like I do)

In a large mixing bowl, smash the bananas with a fork until there are no banana lumps left.  Then stir in the 2 sugars, oil, water and vinegar.

Next stir in the flour, cocoa, baking powder and salt.  Then fold in 1/2 cup of the chocolate chips and the walnuts .

Spoon the batter into a 9″ or 10″ cake pan* that has been sprayed with cooking spray.  Then sprinkle the remaining 1/2 cup of chocolate chips over the uncooked cake.

Pop it into a 350 degree oven for 30 to 35 minutes until it’s firm to the touch.

If you live in SF, serve this happy little cake with a scoop of Be-Rite roasted banana ice cream (the best!).  Or if your elsewhere (like us)– vanilla ice cream would be just grand…

Hummingbird Cake

Hi friends– Made this cake for Mothers Day with the whole big family clan– lots of aunts and uncles, great grandparents and those little cousins running around underfoot.

I enlisted my grand-girls, Charlotte and Maryann to help me bake.  They got really excited when they heard it was a “hummingbird cake!”  I’m not sure why.  And don’t worry.  No hummingbirds were harmed in the making of this cake.

It has the fruity banana taste, sweetness of the pineapple and all those pecans!  It’s an old southern recipe and the Mothers loved it (and other people as well).  I think you would too.

HUMMINGBIRD CAKE
3 bananas, mashed
1 1/2 cup canola oil
1 cup brown sugar
1 cup white sugar
3 eggs
1 cup crushed pineapple, drained
1 tsp. vanilla
3 1/4 cups flour
1 1/2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 1/2 cup pecans

Smash the bananas in the bottom of a large mixing bowl.  Then stir in the oil, 2 sugars, eggs, pineapple and vanilla.  When that is blended mix in the flour, baking powder, salt, cinnamon and pecans.  Stir until blended.

Spoon the batter into 3 9″ cake pans that have been sprayed with cooking spray.  Pop them in the oven at 350 degrees for xxx minutes.

FROSTING:
12 oz. cream cheese (1 1/2 blocks)
1/2 cup butter (1 stick)
4 1/2 cups powdered sugar
1 tsp. vanilla
2 tab. milk
1 cup pecans, chopped

With an electric mixer, beat the cream cheese and butter together.  Then with the mixer on low (so you don’t get a cloud of powdered sugar in your face), add the sugar, vanilla and milk.  Beat until it’s all well combined.

Spread between layers and around and about the cake.  Then carefully attach the pecans to the sides of the cake, patting them on by small handfuls.

You can top with flowers if you like.–I used these nasturtiums, that are currently running riot in the yard–any non-toxic flowers will do.

Serve it to moms or anyone else you’d like to share cake with…

 

 

 

Caramel Pecan Banana Cake

Hello there– I just don’t know what to say about this cake.  It’s sort of an up-side-down cake –or maybe kind of Banana’s Foster-ish.  It could be a brunch worthy coffee cake or with enough whipped cream a lovely dessert at the end of a dinner with friends.  It’s best warm from the oven, but yummy cold as well.  I think the best thing would be for you to try it out and decide for yourself what kind of cake we have on our hands.

I will say it’s sweet and delicious.  You can take if from there…

CARAMEL PECAN BANANA CAKE
3 tab. butter
1/3 cup brown sugar
1/2 cup chopped pecans*
2 bananas, sliced
4 very ripe bananas, smashed
1/2 cup canola oil
1  1/2 cups sugar
1/2 cup brown sugar
2 eggs
2 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/2 tsp. salt

.

Melt the butter in a skillet and cook just until it starts to sizzle.  Stir in the brown sugar and take off the heat.  Carefully drop in the banana slices turning them to coat with the sauce.  Set aside.

In in mixing bowl, smash the remaining 4 ripe bananas.  Stir in the oil, sugars, eggs and vanilla.  Mix thoroughly and then stir in the flour, baking powder and salt.

In a 3X13″ baking dish or a 12″ round dish, coat it with cooking spray.  Then sprinkle the pecans over the bottom, carefully nestle the caramel-ly bananas evenly over the bottom of the dish with tongs.  Scrape the remaining butter/brown sugar out of the pan over the bananas and pecans.

Spoon the banana cake batter over the bananas in the baking dish and pop it all into the oven at 375 degrees for 30 to 40 minutes– until the cake is lightly browned and firm to the touch.

Take the cake out of the oven and let it cool for just 5 minutes.  Then invert the cake onto a dish so the sliced bananas come out on top.  Scrape any extra gooey stuff out of the baking dish onto the cake.  Serve it warm with ice cream and maybe a little caramel sauce.  Mellow and delicious.

Whole Wheat Banana Walnut Chocolate Chip Pancakes

Hey there– I’m a big pancake fan.  Hot and syrupy–  So when I came across a version of pancakes chock full of all my favorite ingredients, I couldn’t wait to flip them on our griddle.  These are hearty and sweet and I think you’d like them too.

WHOLE WHEAT BANANA WALNUT CHOCOLATE CHIP PANCAKES
3 ripe bananas
1/2 cup sugar
2 eggs
1/4 cup canola oil
1 cup whole wheat flour
3/4 cup white flour
1/4 cup wheat germ
1 tsp. baking powder
1/4 tsp. salt
1 1/2 cups milk
1/2 cup yogurt
1 tsp. vanilla
3/4 cup chopped walnuts
1/2 cup mini chocolate chips*

Smash the bananas to a pulp in a mixing bowl.  Stir in the sugar, eggs and oil.  Then mix in the 2 slurs, wheat germ, baking powder and salt.  Next, blend in the milk, yogurt and vanilla. Finally, put in the really good bits– the walnuts and chocolate chips.

Pour the pancakes out on a medium hot griddle, sprayed with cooking spray.  Eat them hot with lots of syrup and a mug of tea.  Good way to start a Saturday morning.

White Chocolate Banana Bread

Hey there– It was those black bananas moldering on the counter that got me going to pop this into the oven.  It’s my mom’s banana bread with a little extra– white chocolate and crunchy walnuts.  When it comes out of the oven, sweet and warm, it’s scrumptious.

WHITE CHOCOLATE BANANA BREAD
2 bananas, the riper the better
1/2 cup canola oil
2 eggs
1 cup sugar
1 1/2 cup flour
3/4 tsp. baking powder
1/2 tsp. salt
1 cup white chocolate chips
1 cup walnuts, coarsely chopped

Smash the bananas with a fork in a large mixing bowl.  Stir in the oil, eggs and sugar.  Then add the flour, baking powder and salt.  Finally fold in the white chocolate chips and walnuts.  Spoon it into 1 large standard bread pan or two smaller pans that have been sprayed with cooking spray.  And bake it up at 350 degrees for 45 to 50 minutes.

My mom’s been making this recipe for years.  My sis, Lulu and I still talk about the rainy day our usually very sensible mom baked up a big pan of banana bread and served it with whipped cream for lunch!  So much better than our normal bologna sandwiches.  It was unforgettable…

Banana Carrot Muffins

Weekend with the kids in town calls for Sunday morning muffins.  These little guys are packed with different flavors.  I think you’ll like them.

BANANA CARROT MUFFINS
2 smashed bananas
1/2 cup canola oil
2 eggs
1 cup brown sugar
1/4 cup wheat germ
1 tsp. baking powder
1/2 tsp. salt
1 cup flour
1 carrot, coarsely grated
1/2 cup walnuts, chopped
1/4 cup currants

Smash those bananas in a mixing bowl with a fork.  Stir in the oil, eggs and sugar.  Then add in the wheat germ, baking powder, salt and flour.  Finally fold in the grated carrot, walnuts and currants.  Bake them up at 350 degrees for about 20 to 25 minutes until they are firm to the touch and gold brown on top.

Serve them up with a mug of tea and a bowl of fruit– and if you have time scramble up some eggs.  Breakfast!

Chocolate Chip Banana Bread

Hello you all–  Here’s a recipe just like grandma used to make (almost).  She didn’t know the part about the mini chocolate chips.  But this is a moist, sweet, spongy treat–thanks to Grandma.

It’s a 4 generation favorite stand by.  Now Ani makes it.  When she gave some to a workman who was installing floors at her old apartment, he said that is was better than his wife’s banana bread, could he have the recipe?  Now that’s a recommendation!

CHOCOLATE CHIP BANANA BREAD
2 smashed bananas
1/2 cup canola oil
1 cup sugar
2 eggs
1  1/4 cup flour
3/4 tsp. baking powder
1/2 tsp. salt
1 cup chopped walnuts
1/2 cup mini chocolate chips*

Smash those bananas and then stir in the oil, sugar and eggs.  Next mix in the flour, baking powder and salt.  Then add the walnuts and chocolate chips.  Spoon it into a 9″ square or round pan — or two smallish loaf pans sprayed with Pam.  Bake at 350 degrees for 30 to 35 minutes.

*Use the mini size chocolate chips.  The big ones will sink to the bottom of the pan and burn.  I know this from sad experience.

This is so delicious hot from the oven– or toasted till crispy around the edges the next day.  Hope you like it!