Bananas for Bread

Recipe: Sour Cream Banana Bread

Source: The Old Farmer's Almanac: Everyday Recipes

Time: Approx. 1 hr 15 min (includes baking time)

Ease: 3

Taste: 7

Leftover Value: 9

Down the Drain or Keep in the Strainer:  Keep it in the Strainer!

I hate bananas.  However, I say this with great woe.

I wish I liked bananas.  Of all fruit, they seem to be the heartiest and the most durable to being carried around in a purse.  But yet, I cannot eat them.  It is usually when I am extremely starving and I find them sitting on my kitchen table that I choose to give them another try.  To which I am always greatly disappointed.  Something about the aftertaste of a banana makes me wish I'd never met such a creature.

I am fortunate though.  I can bear the taste of banana bread.  So long as it is accompanied by chocolate.  Lots and lots of chocolate.

When the recipe for "Sour Cream Banana Bread" oddly did not involve chocolate at all, I substituted the 1/2 cup of chopped pecans for chocolate chips.  My initial intention was to double the called for chocolate.  However, if you know anything about the average bag of chocolate chips you know that it is approximately two cups worth.

And I just couldn't let that one cup sit alone in the bag without it's counterpart.

The bread turned out as decent as can be, all things considered.  The top of the loaf sort of sunk in as it cooled, but I've made peace with the fact that it might have been the chocolates' fault.

The taste was still delightful, much better than if it had been made with only pecans.