Banana bread was the very first thing I ever baked. It may have been back in law school. I had some brown bananas that I knew would be perfect, so I found a recipe and whipped up a batch. And it was good. I bet have made banana bread hundreds of times since.
This weekend I had some of those beautiful brown banana bread bananas:
Only one of my boys loves banana bread like I do: the blonde. As you may recall from an earlier post, I keep track of what the guys like with a post-it note system. The blonde is represented by a monkey post-it note. The last time I had to use up some of these brown bananas, I don’t know how or why, but I couldn’t find my baking soda. When I was preparing to make them this past weekend, I found the monkey post it and written on it in quotations: ‘”I like these better without whatever it is she ran out of” –the Blonde.’ Enough said.
Back to this bread I make. A lot of people don’t care for white chocolate. It isn’t really chocolate, and on it’s own it has a funny taste. It’s too sweet, or something. Anyway, used properly, and in combination with the right ingredients, I believe it assists the recipe. Banana bread is one of the recipes I believe is assisted by white chocolate. When I make banana bread, I often (though not always) throw in an entire bag of white chocolate baking chips. When you bite into the banana bread, you can’t even really tell they’re there – they just add a level of sweetness, and gooey-ness to the recipe.
This bread is so gooey, you don’t need to add butter. Although sometimes you still want to… or is that just me….