I hope you’ve been enjoying getting to know a few of my favorite bloggers with this series. And learning a thing or two as well! I am a recent follower of Chocolate Moosey and haven’t stopped drooling over Carla’s posts ever since. The tip she’s sharing is one of my favorites so far – this is something I can definitely see myself using. Here she is!

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Erica: Hi, Carla! Please tell my readers and I a little about yourself and your blog.

Carla: I’m Carla, food blogger at Chocolate Moosey where I make both sweet and savory recipes mostly from scratch with a little bit of adventure. I’ve been blogging over 7 years now and love sharing recipes with everyone.

Erica: What’s your basic baking tip you’d like to share with all of us today?

Carla: When you bake with bananas, most recipes call for them to be overripen, which means lots of brown spots and absolutely no green. However, when you buy bananas from the store, you usually have to wait a few days. What if you need them now? The quickest way is to bake them in the oven at 350F for 30 minutes. On the outside, the peels will turn completely black, but on the inside they become soft and ready. Let them cool them a few minutes before peeling and mashing so you don’t burn your fingers.


OMG, I love it. Those bananas look kind of scary but I’ll take it if it works and yields delicious banana bread! What a great way to get in the kitchen and bake regardless of the status of your bananas. Here are a few banana recipes from Chocolate Moosey so you can try out Carla’s recipes ASAP, no need to wait for your bananas to ripen!


Banana Chocolate Chip Bread  //  Banana Coconut Milk Pancakes

Banana Fudge Swirl Ice Cream  //  Banana Cupcakes with Chocolate Fudge Frosting

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