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Once it has melted, add the sugar and cinnamon. Allow the heat to start caramelizing the sugar, stirring occasionally. After 4 minutes, add the banana slices. Continue to cook and stir carefully, so the bananas are covered in caramel sauce but don’t break! After 4 more minutes, turn the bananas with tongs.Cinnamon Swirl: Mix the 1/2 cup (100g) granulated sugar and 1 Tablespoon of ground cinnamon together. Bread: Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg and 3/4 cup (150g) granulated sugar together until combined. Whisk in the oil, sour cream, milk, and vanilla extract. My second cookbook, Sally’s Candy Addiction cookbook was published in 2015. This cookbook, complete with 75 photographed recipes, showcases my love for candy. You will find how-to’s, tips, tricks, and recipes for everything from toffee and fudge to truffles and marshmallows. Plus, a chapter filled with cupcakes, cookies, and cakes using
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