Sweet Dark & Salty No-bakes

The Dish

Hello pigeons! You are probably out and about getting all the things you need to get done, done and if you are anything like me, are feeling the squeeze of having SIX fewer days between Thanksgiving and Christmas this year. 


I was just getting over the injustice of daylight savings time. 

SO, the extravagant amounts of baking I had hoped to do and the festive but casual gift wrapping while sipping cocoa and cooing at my babies is not exactly going to plan. 

I am going with plan B. It's going to be a very merry no-bake Christmas around here and I am not sorry.

These no-bake bars are just like I like things. Sweet, dark and salty and er, easy as it were. 

I like to use JIF Natural (all the goodness, not the sugar) and Hershey's Special Dark Chocolate chips. I think the dark chocolate is a little less sweet making the balance of these just right. 

Peanut butter Pretzel No-Bakes

You Will Need:

1 1/2 sticks of butter, room temperature

2 1/2 Cups plus 1/2 Cup of salted pretzels, crushed into crumbs

1 Cup confectioner's sugar

1 Cup plus 1/4 Cup smooth peanut butter

1 1/2 Cups dark chocolate chips 


Line a 9x13" baking dish with tin foil and spray lightly with cooking spray.

In a mixer, mix together 1 cup of peanut butter and butter, mix until smooth. Add powdered sugar and pretzel bits and mix until well combined. Spread mixture into bottom of pan and smooth out evenly.

Combine remaining peanut butter and chocolate chips in a microwave safe bowl and microwave in 30 second intervals, stirring in between, until combined and smooth. Once well mixed, spread the chocolate layer over the peanut butter in the dish and smooth out evenly. 

Top with remaining 1/2 cup of pretzel pieces.

Refrigerate for at least an hour, before cutting into bars and serving. Can be made ahead and frozen (cut them into bars first then freeze)

Careful, these are addictive!


By Leigh 12.19.2013 – 2:03 pm

1 Comment

A tiny autumn treat

A Few of My Favorite Things and The Dish

Hello! I hope you all had a splendid Halloween and are not paying for it too bad today. The babies and I ended up home by ourselves, and though I had big ideas of jovially passing out Reese's Peanut Butter Cups to the neighborhood kids, it didn't quite go down like that. 

Let's just say that trying to feed two hungry infants while people keep ringing the bless-ed doorbell (and you live on the second floor) which makes the dog bark like crazy which makes the babies cry if they were not already sucked the fun right out it. Now I have two huge bags of Reese's Cups that must be buried in the back yard unless I want to be in maternity pants for the rest of my life. Sad story, I know.

But you didn't come here to hear me whine. I want to share one of my favorite fall treats with you! It has absolutely no additional calories and if you are like me and would eat a football if it were pumpkin flavored you are in for a treat (and a major upgrade)!

A few years ago, I traveled to Morocco and stayed at this magical place and each morning would be treated to the most delicious coffee. At first, I thought it was the Willy Wonka effect of everything being so beautiful and fragrant and luxurious making everything seem like it was extra delicious. And it was, but it was also because they were adding fresh Moroccan cinnamon to the coffee beans before they brewed it.

This tiny delicious detail was a revelation to me and I brought back as much Moroccan cinnamon as was legal and have added it to my morning coffee ever since. Every time I so much as smell the coffee in the morning I have a beautiful flash back to my mornings in Marrakesh. It is the best sensory-memory feeling ever!

This fall, since I have not had a mule to bring me my fix of Moroccan cinnamon in quite awhile, I fumbled around my spice cabinet looking for regular, lets be honest, common cinnamon and I found a jar of pumpkin pie spice . This may not be the revelation of culinary creativity that I think it is, but I don't leave the house much these days, so cut me some slack. It's dang good. That's all I am here to say.

So, if you are out of your fancy cinnamon, give it a try... just add one tablespoon to your beans before you grind them (for about 8 cups... increase to taste) or for ground coffee add them right to the grounds and brew as you normally would. You can thank me when that fall-ish aroma hits your nose while it's still dark out and you are not quite ready to face the day. You will also thank me when you taste it. Perfectly flavored without syrup or sweeteners. You will wonder how you ever drank coffee before. Then you will book your flight to Marrakesh. 

Maybe I have an active imagination. 

Either way, Enjoy!

By Leigh 11.01.2013 – 2:00 pm


Photos © 2013 Curly Girl Design, Inc./Leigh Standley. all rights reserved.

Leigh’s Super Fresh Guacamole

The Dish

Happy Friday!! It is going to be HOT this weekend and outside of quickly digging in a pool in my back yard, the second most refreshing thing I can think of is cold Corona and fresh guacamole. Sadly, you will have to drink my Corona, but fortunately I make the BEST guacamole (if I do say so myself...) and am here today to tell you how to make it. It's best to make it before you start enjoying double Coronas though...improves your knife skills.

This is a super fresh guac (hence the clever title) that has nothing but raw ingredients in it. It does not contain garlic or red onions because a.) I am allergic to them and b.) I think that we should occasionally be able to enjoy guac without smelling like it later. You will not miss them or regret making it this way.

Though it contains a jalepeno pepper, it is not very spicy. If you want it hotter, use a serrano pepper or something to taste, just make sure it is a fresh pepper and not a dried one.

Also, I use a food processor (see my previous posts on how I feel about this magic kitchen tool). You can certainly do this by hand if you want a chunkier guac, just make sure your onions and pepper are minced as finely as possible.

Leigh's Super Fresh Guacamole


4 spring onions

1 lime

3 ripe avocados

1 fresh jalapeno pepper

coarse sea salt

(this serves 6-8 with a bag of good tortilla chips)



Cut the ends off of the spring onions and then cut them off again about and inch into the green part. Stick in the bowl of the food processor or dice finely and put in a medium sized bowl.

Prepare the pepper by quartering it and removing the stem, seeds and ribs (the white part inside the pepper). Do this carefully and wash your hands and knife after. Your Corona won't taste nearly as good if you have hot pepper oil in your eye. Put the prepared pepper in the food processor or dice finely and put in bowl.

If you are using the food processor, go ahead and add the juice of 1/2 of your lime to the onion and pepper and give it a quick salt. Process the mix until it is diced up really finely together. You may need to scrape the sides periodically. If you are just using a bowl, add the lime juice and salt and mix well.

Half your avocados and remove the pits. I use a knife to score them into cubes and then scoop them out with a spoon into the food processor with the onion and pepper mixture. Pulse to mix. You will alternate pulsing and scraping to get it good and mixed. During this process, add the juice of the rest of the lime and salt to taste (good and salty is a nice off-set to all the lime...). Buzz until creamy and dish up!

If you are using a bowl, mash the avocados up with a fork and add in the salt and remaining lime to taste. Mix well with onions and peppers, and serve.

This is best served immediately (mostly because you will not be able to resist it...) but stick one of the avocado pits into the bowl and cover with saran wrap in the fridge and it will be good for a couple of days.


By Leigh 05.31.2013 – 8:18 am

1 Comment

Photos © 2012 Curly Girl Design, Inc./Leigh Standley. all rights reserved.

Outstanding in the Field 2013

Photos and journal and The Dish

If it feels like I talk about this event every year, it's because I do. It is my favorite event of the year, and since tickets go on sale on March 20 (the first day of spring...although Mother Nature didn't get the memo on that in Boston...) I thought I would once again do my best to talk you in to finding an event near you, (or one far away) and having a night, and a dinner, to remember!

I am in no way affiliated with OITF, they don't really even know I exist, even though I totally stalk them and this year will mark my 4th dinner (which is nothing! I have met people that have gone to 15+!) I am just a huge fan of what they are doing and have had some of the greatest experiences attending their dinners. And I'm a share-er. I think you would love it. You can read more about my first time here.

The concept is simple. Local Farm + Local Chef + Uber Local Ingredients + 200 strangers and a bunch of tables = magic. The OITF team travels the country on a bus for the better part of the year making these love connections and putting on single-night feasts in every nook and cranny of this fair country (and some abroad!). Al fresco rain or shine (fortunately I have lucked out with glorious evenings), the gatherings bring together local food and farm to table enthusiasts from near and far. Each is a unique experience, but all will bring you closer to the richness of what we eat and where we eat it from.

The venues range from farms in the plains to beach coves that celebrate the gifts of the sea. I have eaten in a peach orchard, a field that ran into the Pacific Ocean and a farm down the street. The table is always the same but the food on the table and the people in the chairs is magnificently different each time.

(Photos from last summer's dinner at Allendale Farm with Chef Tony Maws (not pictured) Pictured: OSIAF founder Jim Denevan)

Events and locations were announced here on March 1st, but tickets go on sale in two phases tomorrow March 20th starting at noon EST. Tickets sell out fast. Like, in some cases ...minutes. So my suggestion is to pick a friend, pick a place and just go for it! You will never ever regret it! Maybe I will see you there!


By Leigh 03.19.2013 – 10:18 am

1 Comment

A sparkly bev to start off your sparkly holidays!

The Dish

OH! You guys! I have so much to share with you and so much on my plate that I have not had a single moment to do so! Endlessly sorry!

I am in studio this week up against a really tight deadline (like so tight I should be in there cutting and pasting and doodling right now!) but I wanted to take a moment and say hello, wish you all a happy belated Thanksgiving. Tell you that I am oh so thankful for all of you and share with you this little sparkly glass of perfection that I recently served at my Friends Thanksgiving.

It is a cocktail that was invented by one of my favorite restaurants in Atlanta. I had it for the first time there this summer over a long, really delightful dinner with friends and colleagues. I did a little digging and found that they had shared the recipe with the local newspaper, and so now, I can share it with my party guests, and of course, you.

It is perfect for anytime, in the summer I would drink it like a lady in a champagne flute, but around the holidays, it is just the right thing on the rocks in your favorite vintage low-ball glass (which you obviously have...).

Later this week, I will fill you in on a bunch of stuff, some sneak peeks (yay!) and then get ready for gift-guides!


Kentucky 75 (from JCT Kitchen, Atlanta)

You will need:

Fresh lemon juice

Honey syrup (equal parts honey and hot water, stir to dissolve) We love Savannah Bee Honey

Wild Turkey American Honey (it's worth finding this exact brand... the others are not as good)

Prosecco or sparkling wine

A cocktail shaker

Lemon twists


In a cocktail shaker, combine 1oz Wild Turkey American Honey, 1/2oz lemon juice, 1/2 ounce honey syrup with ice. Shake well.

Strain into a champagne flute. Top with prosecco. or serve on the rocks in a low-ball glass. Finish with a twist of lemon.


Toast to good friends, healthy families, and all the good to come!


By Leigh 11.28.2012 – 12:36 pm


Photos © 2012 Curly Girl Design, Inc./Leigh Standley. all rights reserved.

Apple Cider Donut Ice Cream Sandwich with Bourboned Salted Caramel Sauce

The Dish

Happy Halloween!! I have been on a little hiatus from the blog while I have been in studio getting ready for 2013, but I have had time to whip up a little something special to share with you!

This time of year, all-things pumpkin-flavored really take center stage for me. Well, actually, you could pretty much tempt me with a pumpkin-flavored flat tire at any point of the year and I would eat it. But this little delicacy is a celebration of one of my very favorite temptations of the fall. The apple cider donut.

Now, in all fairness, and lucky for me, there is a place local to me that makes these hot and fresh (and perfectly) all year round (genius!). But there is something about the falling temperature and the smell of dried leaves that makes these easier to eat by the, ahem, half dozen.

After finding a version of this concoction on a trip last spring to Charlottesville, VA, I have not stopped dreaming it, and how to make it a tiny bit more delicious. Salt. Caramel. Bourbon. You might want to sit down.

For this recipe, and really, to get to the eating faster, I would recommend buying your donuts and ice cream, but if you don't have a local source there is a good recipe here. Other than that, get the best vanilla ice cream you can and try not to burn the caramel (it's easy to do!) I recommend having a candy thermometer on hand.

These keep well in the freezer, just swaddle them in parchment paper and keep them snug in your freezer. Let them warm up for a few minutes before serving them. Be prepared for folks to ask you to bring them everywhere you go.


Apple Cider Donut Ice Cream Sandwiches with Burboned Salted Caramel Sauce

You will need:

12 apple cider donuts

1 gallon vanilla bean ice cream

1 cup sugar

6 tbs unsalted butter

1/2 cup heavy cream

1 tbs bourbon

1/2 tbs fleur de sel


To make the sauce:

1. Add the sugar in an even layer over the bottom of a heavy saucepan with a light colored bottom if you have one. Heat the sugar over medium-high heat, whisking it as it begins to melt. Sugar will form clumps, but keep whisking. Continue whisking until sugar melts.

2. Cook until the sugar reaches a deep amber color. It will have a slight toasty smell (not burned, but it is a fine and fast line). This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you have a candy thermometer, heat the sugar to 350 degrees F.

3. As soon as the caramel reaches 350 degrees, add the butter all at once. The caramel will bubble up when you add it, so be a little careful. Whisk the butter into the caramel until it is completely melted.

4. Remove the pan from the heat and slowly pour the cream into the caramel. Again, be careful because the mix will bubble up. Whisk until smooth. Add the bourbon and fleur de sel and whisk to incorporate.

5. Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature.

The sauce will keep in the fridge for a couple of weeks. You can easily make this ahead of time.


To assemble:

Set the ice cream out for about 15 minutes before you start making the sandwiches.

Slice each donut in half and lay out on a cookie sheet.

Using a spoon, drizzle each half with caramel sauce

Use an ice cream scoop, scoop ice cream onto one half of the drizzled donut, and put the other half on top. Press down, and use the spoon (or your finger...) to smooth out the overflow.

Either eat this completed sandwich immediately, or wrap it up in parchment and stick it in the freezer.

I do these one at a time to prevent melting and help them keep their shape.

Unwrap them at your leisure or take them to a party and enjoy!



By Leigh 10.31.2012 – 7:08 pm


Dark Chocolate Brown Butter Oatmeal Cookies

The Dish

Good Morning! Happy new week! (And Happy New Year for some!)

I don't mean to overload you with recipes for sweets (well, yes I do...) but it is just starting to feel like fall here in New England, and it got me to baking. I am pretty excited about this recipe as it is the culmination of many years of trying to perfect the oatmeal cookie, and because it is a combination of my favorite ingredients.

I don't really like raisins. (Soapbox alert!) I am not sure why they are such a popular pairing with oatmeal, I mean, my general philosophy is that I don't really want fruit messing around in my dessert unless it is pie (yes, there are many holes in that philosophy and I reserve the right to abandon it completely for the right fruit-filled delicacy. But don't expect me to not go down kicking.) Anyhow, raisins. I don't know how they get such top billing with an oatmeal cookie! It is pretty darn difficult to find an oatmeal chocolate chip cookie out there and in my mind, it is a marriage only topped by peanut butter and well, anything.

These cookies involve browning butter (which takes more attention than skill) and a few specific ingredients that you are welcome to substitute for more-probably-in-your-pantry versions, but I wouldn't. The difference is divine and a welcome change from the ordinary. They are also a salty-oat cookie. The combination of a little extra salt and the oats and dark chocolate is magic.

I almost named these the "How Leigh Got Her Groove Back Cookies", mostly because they involve dark chocolate and I have a healthy crush on Taye Diggs, but also because that's just where I am at these days. I feel like I am focused and in my dharma and well, I'm in my groove. It's a good feeling, and hopefully, this recipe is filled with enough of it to pass on to you!

Without further ado...

Dark Chocolate Brown Butter Oatmeal Cookies

You will need:

Standard baking sheets lined with parchment

2 sticks of unsalted butter

1 1/4 Cup packed dark brown sugar

1/4 (scant) organic sugar

2 eggs

2tbs milk

2 tsp. vanilla extract

2 Cups flour

1tsp baking soda

1 1/2 tsp flaked sea salt (slightly ground) + more for garnish. note: you can use another coarse sea salt for this but if it is a larger granule, grind it with a mortar and pestle slightly

8-10 oz of finely chopped high-quality dark chocolate note: chopping a bar finely gives the chocolate a flaky texture and allows for some larger bits and smaller bits. These are wonderful surprises. If all you have is chips on hand, stick them in the food processor and chop them up.

2.5 Cups quick oats

*If you are feeling fancy, chopped walnuts, or hazelnuts are a wonderful addition to this recipe. Dried cherries (if you're into fruit...) are also really nice.


Preheat Oven to 375˙ and line baking sheets with parchment.

In a bowl, mix together flour, baking soda and salt. Set aside.

Add the sugars to the bowl of your mixer and set aside.

In a medium sized saucepan with a light colored bottom, brown the butter. Here are some awesome instructions on how to brown butter. When butter is browned, pour into a metal or glass bowl and let cool for a few minutes.

When butter is cool-ish, add to sugar mixture in mixer bowl and mix on medium until combined. Continue mixing and add milk and vanilla. While mixer is running, add eggs one at a time (crack into a small bowl first to avoid shells in mixture). Mix well.

Gradually add flour mixture, mix until combined. Dough will look a little runnier than you expect.

With mixer on low, add the oats then the chocolate, hand turning in the last bits of the chocolate to avoid over mixing.

Using a mini ice cream scoop if you have one, drop generous scoops onto baking sheet (6-8 to a sheet) and sprinkle a pinch of finishing salt on top of each.

Bake for about 11 minutes. Cool on rack.

Makes about 24 large cookies


Enjoy! Let me know what you think!


By Leigh 09.17.2012 – 8:17 am


Photos © 2012 Curly Girl Design, Inc./Leigh Standley. all rights reserved.

End of Summer Blueberry Kuchen

The Dish

Hi All! Happy September! Can you believe it is already September!? Man, minutes are short.

I was talking to a friend yesterday about this time of year, and we realized something. We actually still (I say still, because we are well out of school- age, though have and do work around the school schedule often) think of September as the beginning of the year. She even said that she does the kind of reflection that most do around New Year's, around the beginning of September. So here she is, assessing her life, and I found myself cleaning out my spice cabinet, recovering pillows, moving furniture and purging my closet. I was assessing my state of things too.

There is a lot of energy moving around this time of year. From the change of seasons, to the change of routine, to just the way our thoughts are arranged around things. It can mean a ton of good stuff, but it can also mean a little, ahem, upheaval. (enter sobs for no apparent reason)

So, like any good friend, I suggest eating your feelings.

I made this deliciously simple late summer confection for the first time in 2008 when I found myself with an insane amount of blueberries from the farmer's market. I stumbled upon the recipe here , and have tinkered with it slightly over the years.

I don't have a go-to recipe per se, (much to my husband's lament) but this is one thing I seem to make over and over. It is great to bring places because it shows well and is pretty easy to travel with, save a rogue blueberry from time to time, and it's minimal ingredients make it as fresh and light as you want it to be after a warm day.

We are coming to the end of blueberry season, but you can still get bundles at the markets and if you are anywhere near Maine.... get Maine berries! They are incredible.

End of Summer Blueberry Kuchen

Kuchen is the German word for cake, though this ends up being more like a cross between a pie and a tart.

You will need:

A springform pan (8 - 10")

1/2 Cup whole wheat flour

1/2 Cup flour (plus 2 tbs)

1/8 teaspoon of salt

1/2 Cup of sugar (plus 2 tbs.)

1/2 Cup of butter, room temperature and cut into pieces

1Tbs white vinegar

Zest of one whole lemon, divided

5 Cups of fresh blueberries

1/4 teaspoon of cinnamon


Preheat the oven to 400˚

In a medium bowl, or the bowl of your food processor, mix together the 1/2 cup of each flour, salt, and 2 tbs of sugar and half of the lemon zest.

Cut in butter (or pulse in if using food processor) until the mix resembles a coarse crumb.

Sprinkle with vinegar and with lightly floured fingers, shape the dough. Press dough into the bottom of the springform pan. You want about 1/4 inch thickness on the bottom and then press up the sides. Dough will not go all the way up the sides (think of it as making a little dough bowl to hold your blueberries) about one inch and not as thick as the bottom. It should look rustic.

In another bowl, (or, I use a zip-lock bag) mix (or shake) 3 Cups of blueberries with 2tbs of flour, 1/2 Cup sugar, cinnamon and the remaining lemon zest. try and get them sort of evenly coated. Pour the blueberries into pan.

Bake in the middle rack for about 45 minutes, or until you see the fruit part bubbling slightly.

Remove from oven and place on a cooling rack. Add remaining blueberries (I give them a little press so they fit tidily into the pan...) arrange them nicely.

Let cool. When totally cool, run a knife along the edge of the pan, and release the springform. Serve with the best vanilla ice cream (or lemon sorbet) you can find.

Feelings are delicious.


Enjoy and let me know what you think! What are you moving around this September???


By Leigh 09.04.2012 – 7:52 am


Photos © 2012 Curly Girl Design, Inc./Leigh Standley. all rights reserved.

Insanely Good Avocado Toast

The Dish

I have a few consecutive studio weeks on my hands (also known as: the best part of my job) which puts me at home all day...and keeping less structured hours than usual. I work early in the morning or until late at night (which means I am up past my usual 9:45...) and I have less than structured eating habits. This can be a bit of a pitfall for me, so this time around, I am making an effort to get to the gym (via standing appointments with a trainer...yep!) and trying to surround myself with healthy snack options (truffle salt on popcorn counts right?). This can be a challenge, especially when the studio session is for holiday, and all I am thinking about is hot chocolate, homemade cookies and feety pajamas!

The superfood that meets all of my cravings almost all of the time is the avocado. I think if I were a fruit or vegetable, I would be an avocado. They are rich and creamy, filling, nutrient dense, high in healthy fats, and they go with just about everything. I could eat them all the time, but because they are a bit calorie and fat dense, I have to keep an eye on it.

When I was in NYC for the Stationery Show I had a long leisurely brunch with one of my nearest and dearest at Cafe Gitane in Nolita and had their avocado toast (on high recommendation) and was forever changed by it.

How could something so simple be so incredibly delicious? I have since dedicated myself to re-creating this magic, and think I have come pretty darn close. You will thank me later.

Insanely Good Avocado Toast (ala Cafe Gitane):

you will need:

1 ripe avocado

1/2 lemon

red pepper flakes

really good multi-grain bread (I use When Pigs Fly 6 Grain & Pumpkin Seed)

olive oil ( if you have a bottle with a spout pourer, or can use a basting brush, that is best)

sea salt


Toast your favorite bread. While it is toasting, scoop avocado into a bowl, squeeze the better part of a half a lemon over it, add a pinch of salt and mash until slightly chunky.

When bread is toasted, brush with olive oil (or if you have a spout pourer, just hold it touching the bread and quickly drizzle the length of the bread ...do not drench!). Spread the avocado mixture on the bread thickly. Salt the top and add another quick squeeze of lemon. Sprinkle with red pepper flakes. Be forever changed.

This should probably serve two, but nobody has successfully gotten close enough to me while I'm eating this to share it with me. I consider it a full meal.

Enjoy! Let me know what you think!


By Leigh 06.04.2012 – 11:12 am


Happy Birthday Banana Bread

journal and The Dish

Today is my 35th birthday. I have not done a ton of reflecting on this as per usual, the month of May is a busy one and the glorious occasion of my birth gets swept up in all the Mother's Day/Graduation/Stationery Show/Product Development mayhem. It's ok, that's how I like it for the most part.

Today I woke up a little early, had a few moments to myself and thought about what I would most like to have for breakfast. This Dark Chocolate Lemon Banana Bread immediately came to mind (sorry greens smoothie and healthy fruit!) and so I set to it. It is actually a tiny bit of a healthier version of banana bread with the whole wheat flour, heart-healthy olive oil and yogurt. It also has considerably less refined sugar than most recipes and if you are really looking reasons, good dark chocolate has great anti-oxidants...so technically, you are preventing disease by eating this. Hey. It's my party.

I found the first version of this recipe here, where I love almost anything Heidi makes. Heidi could tell me to follow a goose off a cliff and I would consider it. The goose would probably be delicious. My only tweaks were that I used the zest of a whole lemon (I think more lemon really balances out the chocolate and makes this really different, in a delicious way) and I once added walnuts. Which was good, if you like walnuts. I also skip the glaze. I didn't think it was necessary, but if you are an icing person, I think a lemony cream-cheese icing would be a good match over the glaze.

Birthday Dark Chocolate Lemony Banana Bread (BDCLBB for short):

You will need:

1.Cup all-purpose flour

1.Cup whole-wheat flour

3/4 Cup dark brown sugar (Make sure it's dark brown and not just brown, you can also use Dark Muscovado)

1/2 teaspoon kosher salt

3/4 teaspoon baking soda

1 Cup chopped bittersweet or dark chocolate (I think it is best when sort of shave-chopped...just be careful not to shave-chop your fingers)

1/3 Cup olive oil

2 eggs, lightly beaten

2 large (or 2.5 smaller) mashed, ripe bananas

1/4 C whole milk yogurt (0% greek yogurt works best)

zest of a whole lemon

1 teaspoon vanilla extract


Preheat the oven to 350˚. Put rack in the center

Grease and flour a 9 x 5" loaf pan (or equivalent)

In a large bowl, whisk together the flours, sugar, baking soda and salt. Add the chocolate and combine.

In a separate bowl, mix the olive oil, eggs, mashed banana, yogurt, zest, and vanilla. Pour the banana mixture into the flour mixture and mix until just combined. Scrape batter into prepared pan and bake until very golden brown (dark, but not burned...keep an eye on it) for about 50 minutes.

Transfer to a wire rack to cool for a few minutes then turn the loaf out to cool completely.



Let me know what you think!



By Leigh 05.10.2012 – 8:00 am


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