Sometimes the only fix for a sweet tooth is chocolate. I suppose, on rare occasion, chocolate desserts and sweets are not the answer to every single problem we face (should this happen to you frequently, consult a doctor immediately). For me though, I tend to go towards chocolate desserts more than fruity ones. This post is no exception to my chocolate rule. I wanted to make something chocolaty, rich, and delicious, preferably in a portable cake mode. Oh, but I didn’t want all those calories to go along with it.
So, when someone suggests a recipe idea to me or a food to make, I add it to my list. If I haven’t already made it, or if it isn’t on my blog, I take those suggestions very seriously. I compile a list of foods I want to try and what others have suggested. This recipe was inspired by my mother-in-law. When you have over ripe bananas, there is only so much you can do with them. In my opinion, the best use of bananas like that is banana bread.
I love hearty foods that are low in calories. Foods that are filling and somehow low calorie are foods I can get behind. I enjoy making food that can stand alone or accompany another dish. I came about this concept when looking for a side dish to quinoa chili I was making. I wanted a classic side dish of traditional chili. This idea led me to corn bread.