ariopel

Patron

I cooked this for the longest recommended time (70 minutes) for my girlfriend's work, and she said it came out a bit overdone, but still really tasty.

Easy, and tasty. You can find pasteurized, uncooked eggs in your supermarket, near the milk. Comes in the cardboard jugs, like quarts of milk. That'll be the safe way to make this. I also remember beating this between adding the eggs for far more than 2 minutes....the goal is to make it smooth. If it's not as smooth as you want it (which should be light, fluffy, and without bumps or lumps), keep whipping it into shape.

Delicious, but if you're a new baker like me, more bananas =/= more flavor! Bananas can be used in gluten free cooking as an egg analogue, but I'd forgotten about that. "Recipe says 3 bananas, how about 5!" and then me trying to figure out why the core of the loaf was still wet, even though the toothpick was coming out clean. I usually end up ignoring the final step, of sprinkling chocolate chips on top, and throw the whole cup into the batter itself. Also- make sure not to use more coffee/espresso powder than it says. 1/4 teaspoon is perfect, anything more than that and it becomes more noticeable than it should.

This smells *SO* good while it's cooking. Nice and homey and warming on a cold winter day. Made it several times, always a reliable hit.