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Oct 20

The Way to Your Honey’s Heart: Chocolate Chip Banana Bread

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Everyone loves a partner that can cook. At least I’ve never heard of anyone who didn’t. And why wouldn’t you? Not only does it result in delicious food, but it’s totally hot to watch someone you love cook for you. (Particularly if that someone is wearing a short skirt and garters, and has to rummage around the bottom shelf of the fridge a lot.) Not to mention that knife skills are sexy. I challenge you to find any man who would not be brought to his knees at the sight of his woman deftly butchering a chicken.

Don’t believe in the raw sexual power of cooking? The single most attention I’ve ever gotten at a sex club was when I was completely innocently making an apple crisp. Don’t ask me why I was making apple crisp in a sex club, or question the hygiene of that location; the point is, people swarmed from near and far to watch me skin apples and invite me back to their place to “use their kitchen,” ifyouknowwhatImean.

So obviously, this is some powerful mojo we’re cooking with. However not everyone is blessed with mad sexy baking skills, so here’s a super easy recipe, which is both almost impossible to mess up and really impressive to the person you’re wooing.

(Note: If you’ve never made banana bread before, for the purpose of baking, bananas are ripe when their skin is anywhere from heavily speckled black to entirely black. If they sag when you pick them up they are too ripe. To ripen them faster, throw them in a paper bag.)

Chocolate Chip Banana Bread

  • 6 ripe bananas, smashed
  • 2/3 cups melted butter
  • 1 ½ cup brown sugar
  • 2 eggs
  • A generous pour of vanilla
  • 2 teaspoons baking soda
  • Some salt
  • 3 cups all-purpose flour
  • 2 cups milk chocolate chips
  • Preheat oven to 350.

Mash together bananas and melted butter until they look like a disgusting sludge. Whisk in brown sugar, eggs, and vanilla. Add baking soda and salt. Add flour, slowly, about ½ cup at a time. Add chocolate chips.

Divide equally into two buttered 4x8ish loaf pans. Cook for an hour, cool on racks. Enjoy a piece while it’s warm and the chocolate it still all gooey and delicious!

This recipe can easily be halved, but I like making one to give to my paramour and one to keep for my own self (or in my case, share with the rest of GVL.)

 

 

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