This is my latest spin on my "Banana Nut Bread"(recipe found in Jan's Recipe Book). I added chocolate! How? Let me tell you. I melted 2 squares of Baker's unsweetened chocolate in a small sauce pan with 1 Tbsp. extra virgin olive oil. once melted I removed from heat, waited about a minute or two and added 1 Tbsp. Agave syrup. It bubbles slightly but stir until smooth and incorporated. I let cool for about 10 minutes, stirred again, and poured it over wax paper on a lipped cookie sheet. I then placed the cookie sheet in the freezer.After it hardened I broke it up into small pieces and returned it to the freezer until ready to use. I proceeded to make my "Banana Nut Bread" recipe and when it was time to turn in the nuts I also added the chocolate pieces. I poured it into a muffin pan lined with foil liners and baked at 350* for 30 minutes. OMG!! They were awesome!!! I hope you liked this tip and would love to hear your comments. I am happily cooking and eating gluten free are you?.....Jan
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