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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Banana Cake Brownies

Cacao chocolate has such an intense flavor that the flavor of chocolate would be lost if you used any other. If you truly want a deliciously moist brownie and have a hankering for banana bread, this is the recipe for you.


For 9 Serving(s)


  • Nonstick cooking spray
  • 6 ounces cacao chocolate bar, broken
  • 4 tablespons butter or margarine
  • 2 ripe bananas, peeled
  • 2 eggs, beaten
  • 2 teaspoons vanilla
  • 1/2 cup flour
  • 1/4 cup brown sugar, packed
  • 2 tablespoons cocoa powder
  • 2 teaspoons baking powder

Banana Cake Brownies Directions

  1. Preheat oven to 350-degrees F. Coat a 9-inch square baking pan with nonstick cooking spray; set aside. Melt cacao and butter in a small saucepan over medium heat, stirring frequently. Remove from heat while continuing with recipe.
  2. In a large bowl, mash the bananas, eggs and vanilla together well; set aside.
  3. In another bowl, blend flour, brown sugar, cocoa and baking powder until well mixed.
  4. Add the dry with banana mixture. Add melted chocolate mixture while still warm, and vigourously combine until everything is well incorporated. It will be runny.
  5. Pour into prepared pan and back 24-26 minutes. or until it springs back in the center when touched and it has just begun leaving the sides of the pan. DO NOT COOK LONGER!
  6. Remove from oven to cool slightly before cutting and serving warm.