#baking bites

Finally, a blog that is still active! The site says “Baking Bites is a site for those who love cooking and baking, whether your preference is to whip up simple chocolate chip cookies, decorate fanciful cupcakes to slow-rising artisan breads. It is a resource for home bakers to learn about common baking techniques, how to use different ingredients and for hundreds of fantastically delicious recipes. Baking Bites was named as one of the best 50 food blogs in the world by the London Times, and has been featured in other newspapers and publications, including the New York Times, the Washington Post, the Sacramento Bee, The Vancouver Sun and People Magazine Country Edition. The site is included by Saveur.com on their “Sites We Love” list and was named as a top industry food blog by PreGel magazine. Baking Bites was also recently honored by PBS as one of the top food blogs of 2013. The site was founded in 2004.”

Whenever a recipe calls for two ripe bananas, I use however many bananas I have. I have used as many as four bananas and nothing bad has ever happened. If anything, the baked good in question has always been super moist and delicious. 

Bananas. The moist-maker.

This cake is no exception. I used three rather large bananas, and everything turned out okay. Better than okay! I would say this cake is a winner, winner, chicken dinner. It's great.

I also used Pamela's gluten-free baking flour, replacing the all-purpose cup-for-cup. No problemo.