This morning, I was pleasantly surprised to find that my Haemul Pajeon (Korean Seafood Pancake) was mentioned in The Guardian UK! Thanks to the lovely and talented Claire over at Under the Blue Gum tree for submitting her adaptation of this recipe to tailor towards the 5:2 Diet. If you haven’t been to her site, head over there now to check out some of Claire’s mouthwatering recipes!
I had some ripe bananas I wanted to use up but I didn’t want to make just banana bread. I also had some milk and dark chocolate peanut butter cups on hand too. Which makes for a nice jazzed up banana bread! And who doesn’t like peanut butter cups?
We recently have three new families that just moved in to our neighborhood this past couple of months. So baking a batch of something was in order. I had some ham and fresh thyme in the fridge that I wanted to use up. Out came this bread. Savory bread always needs some sort of cheese so my choice of cheese for this was Parmesan. Chris and I sampled this for dinner last night and it was definitely worthy of giving away as a “welcome to the neighborhood” treat to one of the families. Bake some for your neighbor today and save a couple of pieces for yourself!
Overly ripe fruit is constant in my household. I had a couple of bananas left sitting in my fruit basket. They’re way past its prime and it doesn’t appear that anyone will be reaching for it anytime soon so I decided to use them in this recipe. Chocolate and banana go so well together, why not pair it with Nutella? I used an 8-inch square pan for this because I wanted to be able to cut them in squares but feel free to use an 8-inch or 9-inch loaf pan for this. Baking time would still be the same.
Yes, it’s another bread recipe. I always enjoy baking breads (yeastless) and muffins whenever my afternoons allow it. I just love the smell while it’s baking in the oven (who doesn’t?). I had a few slices of turkey bacon I wanted to use up and this was perfect for it.