Saturday, August 29, 2015


Yes, they are.

Double-chocolate banana bread cupcakes.

Light, moist, sweet, delicious.

Recipe from the Smitten Kitchen here.

I've made it in the loaf form but this time SWMBO suggested I make it as cupcakes in a muffin tin.

She said they'd be easier to freeze and pull one out and thaw it when we wanted one.

I don't think they'll last that long.

Experienced bakers may know this but just in case: the baking time is about half what the recipe states if you make cupcakes instead of a loaf.