I seldom have overripe bananas—the necessary ingredient for a good banana bread. But Cyndy turned up with some banana bread this week, reminding me how crazy good these easy-made loaves can be.
Chocolate Touches the Soul
I was pleasantly surprised to see the bread was laced with Ghirardelli chocolate chips! Ahh, what magic! Like a warm hug, the slices sang with velvety tenderness, especially when heated just a bit in the microwave. If you have overripe, brown-spotty bananas, but no time for bread making, freeze them, and thaw when you’re ready to bake. (In this weather you can just put them on the porch widow sill.)
(Note to self: Allow several bananas to age on counter top this week.)
More Lovable Loaves
Most often I make Cranberry-Orange Nut bread, because I like the extra bits of color and the citrus kick. In the summer when zucchini abounds, I bake Zucchini-Pineapple Bread. I’ve seen recipes that also include chocolate chips, which would widen the appeal to those averse to having vegetables tucked into their bread.
What better to do on a bitter cold day, than pull out the loaf pans and warm up your kitchen with the aroma and taste of a fresh dessert bread.
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