Talida Bakes

I had an extremely busy week last week at TechWave, my company’s annual user conference in Vegas. While I do love Vegas, being there almost a full week is so very tiring. And of course in such an indulgent place, I ate so many rich things that by Saturday I couldn’t wait to come home to cook (and eat) my own food.

[continue reading Banana Chocolate Chip Muffins]

We had a wonderfully tiring weekend, visiting friends from all over. We drove over 700 miles, stopped in 5 different cities and met adorable baby Joseph, played with a bunch of little kids, chatted with a handful of college friends, had dinner with my old church small group, and even saw a few friends from our high school days. There were many more we wish we could have seen, but we’re saving them for another trip.

Here’s another over-ripened banana recipe. One thing about me, I don’t like making plain ol’ banana bread anymore. I had an awful experience where I burned one, and now I know doubling the temperature does NOT mean it will bake in half the time. I won’t make that mistake again, but still, banana bread reminds me of that traumatic moment. Plus, I love new recipes (and chocolate!), so I decided to use the recipe below.

Leftover ripened bananas makes for great breakfast recipes. I love a good banana nut bread like most of you do, but I was definitely in the mood for making something with chocolate. Then I had some espresso while I was making the muffins and thought I’d add that into the mix. So here we have… mocha banana muffins.