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Questionable Oreo Machine Sprays Liquefied Cream Straight Into Your Mouth

Questionable Oreo Machine Sprays Liquefied Cream Straight Into Your Mouth



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It's not the most efficient way to separate the Oreo, but it works

Somehow, it seems like lovers of the Oreo filling always get the short end of the stick. The first Oreo separating machine just scraped the filling off into unsatisfying clumps, and this one literally liquefies the cream for consumption. It works, yes, but there needs to be a better way.

In Oreo's second video of their genius advertising series (it all started with the Super Bowl commercial, if you remember), the team visits a team of toy scientists in Minnesota. One of the scientists likes the cream filling, while the other likes the cookie, so their machine separates the Oreos to give them each their favorite part.

The mechanics of the machine includes a loading dock and a stage for a cookie, where the machine will push the cookie into the cookie-lover's mouth, spray the cream, and then launch the remaining cookie in the air. Somehow, we still think the old-fashioned way is the best.


Low Carb Donuts Recipe – Almond Flour Keto Donuts (Paleo, Gluten Free)

Join 200,000+ others to get a FREE keto food list, plus weekly keto recipes!

This post may contain affiliate links, which help keep this content free. (Full disclosure)

Donuts were never a food we had around the house growing up. Even though my parents were far from low carb, they did eat real food and didn’t buy much that was processed. I’m not going to lie, though. I would have happily eaten donuts elsewhere whenever given the chance. It’s too bad that a keto low carb donuts recipe like this one wasn’t an option back then!

These days, the only time I’m really around donuts is at the office. I resist, though, because they are likely filled with questionable ingredients and definitely loads of sugar. Not to mention wheat and carbs.


The VERY Best Coffee Cake Recipe Ever EVER!

I’m not sure of the genius who coined the term coffee cake, but I would like to extend a firm handshake. Well done, sir or ma’am. Well. done.

I feel like I have crammed all the things that you would ever want in a coffee cake into my recipe. What you have is a dense, but moist, buttery cake with a layer of sweet cinnamon filling baked in the middle. The whole cake is topped with a buttery, cinnamon crumb topping and then drizzled with a sweet icing glaze. No cake mix is involved in this recipe, it is a from-scratch-baked-with-love kinda vibe, and you are going to LOVE it.

Looking for more Coffee-Cake Recipes? Try These:


Raspberry Chocolate Layer Cake

  • Author: Life, Love and Sugar
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 - 14 Slices 1 x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Raspberry Chocolate Layer Cake is super moist and layered with smooth chocolate ganache and raspberry filling, all covered in a fudgy chocolate frosting!

Ingredients

RASPBERRY FILLING

  • 1/4 cup ( 52g ) sugar
  • 1 tbsp cornstarch
  • 2 tsp water
  • 2 cups ( 225g ) raspberries*

CHOCOLATE CAKE

  • 1 3/4 cups ( 228g ) all purpose flour
  • 2 cups ( 414g ) sugar
  • 3/4 cup ( 85g ) natural unsweetened cocoa
  • 2 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup (240ml) milk
  • 1/2 cup (120ml) vegetable oil
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1 cup (240ml) hot water

CHOCOLATE FROSTING

  • 1 1/2 cups ( 336g ) unsalted butter, room temperature
  • 12 oz semi sweet chocolate chips, melted
  • 5 tbsp ( 35g ) Hershey’s dark cocoa powder
  • 6 cups ( 690g ) powdered sugar
  • 1/2 tsp salt
  • 10 – 12 tbsp (150-180ml) heavy whipping cream

CHOCOLATE GANACHE

Instructions

1. Combine the sugar, cornstarch and water in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt.
2. Add the raspberries and stir to coat with the sugar mixture.
3. Continue to cook until the raspberries start to soften and let out juice. Use your spatula to mash the raspberries.
4. Remove from heat when raspberry juice has begun to thicken, after about 5 minutes. Pour the mixture into another bowl and refrigerate until cool.

TO MAKE THE CAKE LAYERS:

5. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.
6. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
7. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
8. Add the wet ingredients to the dry ingredients and beat until well combined.
9. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
10. Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
11. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.

TO MAKE THE CHOCOLATE FROSTING:

12. Add the butter to a large mixer bowl and beat until smooth.
13. Add the melted chocolate and mix until well combined.
14. Add the cocoa powder and mix until well combined.
15. Add about half of the powdered sugar, salt and half of the heavy cream and mix until well combined.
16. Add the remaining powdered sugar and mix until smooth.
17. Add the remaining heavy cream as needed to get the right consistency of frosting.

TO MAKE THE GANACHE AND FINISH THE CAKE:

18. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
19. Heat the heavy whipping cream in the microwave until it just begins to boil. Keep an eye on it because it happens quickly.
20. Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes, then whisk until smooth. Set aside.
21. To layer the cake, first use a large serrated knife to remove the domes from the tops of the cakes so they are flat. See my tips on how to level a cake and how to stack a cake.
22. Place the first cake layer on a serving plate or on a cardboard cake circle.
23. Pipe a dam around the outside of the cake layer with some of the chocolate frosting.
24. Spread about 1/4 cup of chocolate ganache on top of the cake, in the center of the dam.
25. Drop spoonfuls of the raspberry filling (use about half of the raspberry filling per layer) over the chocolate ganache and then spread into an even layer.
26. Add the second layer of cake, then repeat steps 23 thru 25.
27. Add the third and final layer of cake on top.
28. Frost the top and outside of the cake with the remaining chocolate frosting.
29. Use the remaining chocolate ganache to drizzle chocolate around the edges of the cake, then fill in the center. If the ganache has gotten a little firm from sitting, just reheat for a few seconds until pourable again. See my tips on making a chocolate drip cake.
30. Pipe swirls with the remaining chocolate frosting around the top of the cake, then decorate with additional raspberries and chocolate sprinkles, if desired.

Refrigerate the cake until ready to serve. The cake is best when served at room temperature and holds up well for 4-5 days when well sealed in an air tight container.


Home-made Kitchen Cleaners

Home-made Spray Disinfectant Cleaner

½ cup borax, 1 gallon hot water
Dissolve borax in hot water. Wipe down areas to be disinfected.

Isopropyl alcohol is also a cheap and excellent disinfectant - be sure to use gloves and keep it away from children.

Homemade Abbrassive Cleaner

Sprinkle baking soda or borax, add juice of ½ lemon and scrub.

Home-made Brass/Copper Tarnish Remover

Salt, Flour, and White vinegar. Mix together equal parts salt and flour, then add white vinegar to make a paste. Rub into the stain. Repeat if necessary.

Brass may also be polished by dipping a soft cloth in a solution made with baking soda and lemon or salt and vinegar.

Home-made Copper Polish

To clean tarnished Copper items try placing the item in a pot of boiling water to which has been added 1 cup white vinegar and 1 tablespoon of salt.

Or try a paste made with cream of tartar, lemon juice, baking soda, salt, and vinegar.

All Purpose Metal Cleaner

Fresh squeezed juice of 2 lemons a cup baking soda 1 teaspoon fine salt 6 tablespoons clay powder Mix all ingredients together until pasty. Add water or more clay if needed. Rub paste onto metal with extremely fine steel wool and allow to sit for fifteen minutes. Wash off with a sponge and clear water. Polish metal with a soft cloth. Do not use on aluminum.

Homemade Aluminum Polish

Aluminum can be cleaned with a paste made from cream of tartar and water.

Home-made Silver Polish

Rub with paste of baking soda and water.

Silver can also be polished by boiling it in a pan lined with aluminum foil, filled with water with one teaspoon each of baking soda and salt.

Homemade Chrome/Stainless Steel Polish

Chrome can be polished using aluminum foil (shiny side out), vinegar, and baby oil.

Polish Stainless Steel with undiluted white vinegar.

Homemade Gold/Pewter Polish

Polish Gold with toothpaste

Polish Pewter by making a paste of flour, vinegar, and salt.

For more non-toxic cheap Pewter Polish recipes and tips, check out my Quick Guide on How to Clean Pewter Naturally Cheaply and Quickly

Glassware/Crystal Spot Removal

Dip spotted glassware into water to which a splash of vinegar has been added, dry with lint-free dishcloth.

Dishwasher Detergent

2 tablespoons baking soda, 2 tablespoons borax, Mix baking soda and borax and put mixture in dishwasher.

Home-made Window Cleaner

Option 1:

Juice from one fresh lemon 2 cups water or club soda½ teaspoon peppermint essential oil (optional)1 teaspoon cornstarch Mix all ingredients and pour into plastic spray bottle. Shake well.

Option 2:

8 parts water 1 part vinegar Mix ingredients, scrub and wipe with newspaper.

Drain Cleaner/Opener

AVOID COMMERCIAL DRAIN CLEANERS. - they usually contain highly caustic Sodium Hydroxide, a very strong base that will damage tissues.
Never combine any of the below ingredients (especially vinegar) with commercial drain cleaners because deadly gases may result.

¼ cup vinegar, ¼ cup baking soda
Mix ingredients and pour mixture down drain. Let stand for a few minutes and rinse with boiling water. The resultant chemical reaction will break down fatty acids into harmless soap and glycerine that can be washed down drain.

Home-made Oven Cleaner

AVOID COMMERCIAL OVEN CLEANERS. - they usually contain highly corrosive Hydrofluoric Acid (HF) which binds calcium and can be fatal or in the least can severely damage tissues.

Arm & Hammer makes a good Oven Cleaner which Consumers' Union has deemed non-toxic, or just sprinkle baking soda on the moist oven surface and scrub with steel wool.

Or mix equal parts of casstille soap, borax and water.
Apply mixture, let set for 20 minutes. Scrub with mixture of baking soda and salt.

Home-made Air Freshener and Deodorizers

Homemade Floor Cleaner/Polish

Safe Homemade Green Kitchen Cleaners, Products, and Tips


How To Make Chaffles Crispy (Not Eggy!)

I have a few tricks to make your chaffles both crispy (YUM!) and not taste super eggy.

  1. Let the chaffles cool completely to reduce eggy taste. You can reheat them on the stove top, air fryer, or oven after, if you want them hot or more crispy.
  2. If you are sensitive to an eggy flavor, you can replace the egg with 2 egg whites in any chaffle recipe.
  3. For savory chaffles, you can make them more crispy by sprinkling some plain shredded cheese onto the waffle maker first, then add the filling, then more shredded cheese. The extra shredded cheese on the outside will help them get more crispy. This is not recommended for sweet chaffles, since shredded cheeses that are not mixed into the batter will make them too salty.


As an example that requires both machinery and the crafting menu , here is how to cook a sausage :

  1. Grab two pieces of meat from your fridge.
  2. Put one of the pieces of meat into the food processor.
  3. Click the food processor to turn it on. This will turn the meat into three raw meatballs.
  4. Place the other piece of meat on any table .
  5. Vend a kitchen knife from the dinnerware vendor , and use it on the piece of meat . It should turn into 3x raw meat cutlets.
  6. Place the raw meatballs and the raw cutlets on the same tile (such as the same table).
  7. Stand within 1 tile's reach from both the raw meatballs and the raw meat cutlets. Click the crafting menu HUD icon to open the crafting menu.
  8. In the crafting menu, click on the "Meats" tab on the little sidebar on the left. Optionally click the "craftable only" checkbox to compress things down a bit.
  9. If you followed the above steps correctly, the "Raw Sausage" recipe should be clickable (instead of greyed out). Click it and stand still a few seconds to craft a raw sausage.
  10. Click the griddle to turn it on.
  11. Put the raw sausage on the griddle until it changes color. Your sausage is ready to be served.

How to care for a wound with stitches

When the skin and flesh have lost their continuity stitches are required and will be completed by a doctor or nurse. During this process you have to take care of the wound so that the healing process can run its course without complications. After an estimated period and with adequate care of the stitches, wound closure is achieved. On OneHowTo.com we explain how to care for a wound with stitches.

The steps are very simple, yourself / or someone else has to take care of the stitched wound daily. The following steps will help you keep the wound clean and disinfected until it heals.

After the wound has been stitched up the nurse may cover the wound with a dressing made of gauze and tape. During the first day is better not to take off the dressing and to keep it in place until 24 hours has passed (if you have not exposed the dressing to dirt).

The first step to take to start treatment is to carefully uncover the dressing, because the stitched area will be sensitive. It is important to look at the wound and make sure that it looks good, you may find that the area where the stitches are red.

Secondly, you must wash the wound. Some patients wash the wound daily during their shower. If you do this during bathing you must carefully wash the wound with soap and water. If you do not wash it during bathing, you can use saline and apply soap with sterile gauze.

After washing the wound with stitches, it is essential to thoroughly dry the area as moistures impedes healing. You can do this with a clean towel which you solely use to dry the wound with stitches or with sterile gauze.

For the next step you need to beware of any allergies, as some solutions can trigger allergic reactions. Use Cristalmina (diluted chlorhexidine) to heal the wound it is easy to apply and usually comes in the form of spray.

Betadine or iodine solution can also be used although Cristalmina is advised, as it does not stain the wound and thus you can see its evolution. If using Betadine a few dabs with a sterile gauze is sufficient.

The technique for applying iodine or chlorhexidine with a gauze is always to do so in a circular motion. You must start with the area where the stitches are and "paint" it on outwards. This keeps the wound sterile, if you applied it from the outside in you would bring bacteria into the open wound.

During the early days it is important cover the wound with stitches, because the skin is open and there is a greater chance of infection. To do this, use sterile gauze that can be easily cut and a plaster. It is important that the gauze covers the area with stitches well and that the tape surrounds the healthy area.

In the final days and when the sutured wound starts to crust and the skin starts to join back together, you are advised not to cover the wound. The exceptions that follow the application of a dressing are when there is risk of friction with clothing, exposure to dirt, or if the stitches are not evolving well.

When the doctor or nurse removes the stitches, you can continue to take care of the scar by moisturizing the area the stitches were. Moisturiser and healing oils are often used. You should also regularly use sunscreen on the area and avoid sun exposure. Doing so will ensure that the scar doesn't stay so visible.

It is important that during the entire process you evaluate the wound every time you uncover it and you check the colour, appearance, temperature and possible occurrence of secretions. Whenever you suspect that something is not right, see a specialist.

This article is merely informative, oneHOWTO does not have the authority to prescribe any medical treatments or create a diagnosis. We invite you to visit your doctor if you have any type of condition or pain.

If you want to read similar articles to How to care for a wound with stitches, we recommend you visit our Family health category.


Heavenly Hash Candy

If you're in the mood for something salty and sweet and are looking for an easy party recipe, check out this one for Heavenly Hash Candy. It combines the sweetness of chocolate with the saltiness of nuts, and it's super simple to make! This easy holiday dessert recipe is one that may please the adults more than the kids -- unless your kids are fond of whole roasted almonds -- however, the sweet and salty combo is one that makes this a great snack option. If you're looking for a unique gift idea you can make at home, this recipe is a great one to try.

See this recipe and more in 41 Halloween Party Food Recipes.

Ingredients

  • 1 cup sugar
  • 1 cup evaporated milk (about can)
  • 3 tablespoons light corn syrup
  • 16 ounces bittersweet chocolate, finely chopped
  • 1 teaspoon vanilla bean paste or liquid vanilla
  • 2 cups roasted salted almonds, kept whole
  • 2 cups miniature marshmallows

Instructions

  1. Line an 8 x 8-inch bake dish with parchment paper, leaving an overhang on two sides.
  2. Spray paper and pan lightly with cooking spray.
  3. In a medium heavy-bottom saucepan place the sugar, evaporated milk and corn syrup. Place over medium-high heat and bring to a boil. Whisk frequently and continue to boil until the mixture reaches 220 degrees F on an instant-read or candy thermometer. Remove from the heat and let cool for 2 minutes.
  4. Fold in the chocolate and vanilla and stir until the chocolate completely melts. Cool for 15 minutes before folding in the almonds and marshmallows so that they do not melt.
  5. Spread the mixture in the prepared pan, smoothing the top and pushing it into the corners. Refrigerate at least 2 hours until it is firm.
  6. Pull the candy from the bake dish using the parchment paper overhang and set on a cutting board. Use a serrated knife dipped into warm water to make ½-inch wide strips, then cut into 2-inch long pieces to form 24 bars. Or cut into 12 squares if you prefer.
  7. Store in a tightly sealed container in the refrigerator and bring to room temperature to serve.
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These tasted like fudge with almonds and marshmallows inside. I didn't love the marshmallows and would leave them out personally, but otherwise this is a good recipe.

The marshmallows were definitely my favorite part of this candy. It wouldn't have been as good without them.

I'm a total chocoholic, so this was basically a dream come true. The nuts added a nice texture and I loves the addition of the marshmallows. Addicting!

I loved this candy! Marshmallows are my favorite, so I really enjoyed this recipe.

These were so delicious I had to go back for another! This is a very rich candy, but if chocolate is your weakness you will love it.

Delicious! I loved this melt-in-your-mouth chocolate treat!

Heavenly is the perfect description for this candy. I could see where it could be addictive, too. Delicious!

Very fudgy! I actually disagree with the other comments I'm a fan of the marshmallow-to-nut ratio. Very rich, though I'm not sure I'd be able to eat more than one (who am I kidding? I would eat sixteen).

Agreed on the salt - a sprinkle of some sea salt here would be a nice addition! Very good dense chocolate flavor, though.

So easy to make and so good! I'd swap the nuts for more marshmallows )

Tasty! I didn't get a lot of salt flavor, but I enjoyed the nuts and marshmallows.

More marshmallows next time! But otherwise delish. I could only eat a small portion though because it is so rich!

Better than I expected! I usually don't like fudgy things, but the marshmallows made these so delicious.

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Holy Cow Poke Cakevideocam

Made with chocolate cake mix, butterscotch ice cream, and crushed candy bars, this creamy holy cow poke cake recipe will have you head&hellip See more Continue reading: "Holy Cow Poke Cakevideocam"

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Decadent Cream Cheese Banana Bread

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This Decadent Cream Cheese Banana bread is one of our all-time favorite banana bread recipes. And it's easy to see why!

If you're a fan of banana cake, which is typically topped with cream cheese frosting, then you have an idea of why this cream cheese banana bread is so amazing. It's like you get a layer of cream cheese frosting inside the banana bread loaf. It's magic!

This banana bread also looks amazing when you serve it. The cream cheese layer will impress your guests and prove to them that you are a wizard in the kitchen. And they will be even more impressed once they take a bite! This recipe has the perfect blend of sweet banana flavor and lively cream cheese filling. Each bite will have you wondering why it took you so long to make this banana bead.

Even though this recipe is a little more advanced than your average banana bread recipe, it's still not too hard to make. The most difficult part is deciding when the banana bread is done. Since the cream cheese filling layer never totally sets, checking for doneness with a toothpick is a little tricky. Try these tips from King Arthur Flour for knowing when your banana bread is truly done. Once you've got that part figured out, the rest is simple!

Enjoy this delicious cream cheese banana bead recipe!

Decadent Cream Cheese Banana Bread

Ingredients

  • Bread
  • 1 large egg
  • 1 / 2 cup light brown sugar, packed
  • 1 / 4 cup granulated sugar
  • 1 / 4 cup liquid-state coconut oil (canola or vegetable may be substituted)
  • 1 / 4 cup sour cream (lite is okay or Greek yogurt may be substituted)
  • 2 teaspoons vanilla extract
  • 1 small mashed ripe bananas (about 2 large bananas)
  • 1 cup all-purpose flour
  • 1 / 2 teaspoon baking powder
  • 1 / 2 teaspoon baking soda
  • pinch salt, optional and to taste
  • Cream Cheese Filling
  • 1 large egg
  • 4 ounces softened brick-style cream cheese (lite is okay)
  • 1 / 4 cup granulated sugar
  • 3 tablespoons all-purpose flour

See where we got the inspiration for this recipe here: Cream Cheese-Filled Banana Bread

Cream Cheese Banana Bread Recipe

Instructions

Preheat oven to 350 degrees F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan set aside.

For the bread: In a large bowl, add the egg, sugars, coconut oil, sour cream, vanilla, and whisk to combine.

Add the bananas and stir to incorporate.

Add 1 cup flour, baking powder, baking soda, optional salt, and fold with a spatula or stir gently with a spoon until just combined don’t over-mix set aside.

For the Cream Cheese Filling: In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.

Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.

Evenly pour cream cheese filling over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.

Top with remaining batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.

Bake for about 48 to 50 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.

Note: This is tricky because the cream cheese never gets totally solid so the toothpick test isn’t the most accurate.

Pro Tip: Tent the pan with a sheet of foil draped over it at the 30 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of bananas, cream cheese, climate, and oven variances. Bake until done watch your bread, not the clock.

Allow bread to cool in pan for about 15 minutes before turning out onto a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

For more easy recipes using banana, try these 16 Incredible Banana Desserts

Decadent Cream Cheese Banana Bread
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The recipe states 1 small mashed ripe bananas (about 2 large bananas). I don't understand how l small mashed ripe banana could equal about 2 large bananas. Did you mean l cup mashed ripe bananas?

I love this recipe. It's so indulgent and makes for such an elegant breakfast!

I am not much of a baker but I love to partake of these tasty bakes goods. I love banana bread and I wonder if this baking technique can be used in any bread loaf. Anyone have any ideas on it?

This sounds so delicious. Instead of having to spread the cream cheese on the bread, it is baked right in. Unfortunately, I probably never prepare this recipe. Too much work for busy me.

OMG, I think this recipe will be the death of me. I have always loved banana bread, but adding a cream cheese layer sounds incredibly delicious and decadent. This seems like a lot of work, but probably worth it.

Banana bread is something I've been experimenting with for many years. as it's my favorite, but I never considered combining it with cream cheese. Yum! I'd definitely have to add some chopped walnuts and I prefer a lot of banana taste so doubling the bananas would be a must and I found out in doing do it really doesn't hurt your recipe at all. it just makes it moister, which is never a bad thing in my world.

What a novel idea! Truly awesome. I have to try this. It is OMG! I would love to have some cream cheese in the middle of banana bread. I can't wait to try this one. I would imagine it is that 'died and gone to heaven' taste. I think it may be nice to add in some nuts to the banana batter.

Please clarify the amount of bananas. 1 small about 2 large. Does not make since,

I made this today and it is so delicious that we have already eaten far more than is good for us, haha. We had some with morning coffee, after lunch and when a friend popped in for coffee this afternoon. This is the best banana bread we have ever had.

Omg. that picture is just making my mouth water! I bet the creaminess of the cream cheese pairs beautifully with the banana bread. I can't wait to try this one out!

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