TWD: Bananas and Chocolate for Breakfast!

Dear Earth –

Let me just start with the apology.  I realize I live smack dab in the middle of the United States…which puts me very very far from any real live banana trees.  I understand about carbon footprints, peak oil, pesticide abuse and botanical diversity.  And I realize that my consumption of bananas is pretty much a slap in the face to them all.  But, and it’s a big but, I can’t help myself.

Oh, I try to be good.  I recycle, use canvas shopping bags, buy the curlicue lightbulbs.  I shop at the organic farmers’ market and, dang it, I even ride my bike there.  But I can’t quit my bananas, not quite a “local” food.  A college aquaintance called bananas nature’s most perfect fruit and he may be right.  No washing, no seeds, no sticky juice, great alone and even better with yogurt, chocolate, oatmeal and so on.  If we could eliminate banana breath…perfection!

So, yeah, I’m still eating bananas.  I enjoyed a couple this week (with chocolate!) in the Black and White Banana Loaf chosen by Ashlee of A Year in the Kitchen.  Good for dessert or breakfast.  Some people had problems with runny batter and underbaked loaves but mine was great.  See?  The bananas are just returning the love.  It’s not my fault I don’t hail from the land of bananas (or mangoes, but let’s not even go there). 

I will keep trying but we are just going to have come to a truce on the bananas.  ‘Kay?  Great.  I knew you’d understand.

Kel

PS  If I don’t make this loaf again soon, can we consider it water conservation? 

 

Banana bread lovers check out all of the loaves here.

Next week: Blueberry Sour Cream Ice Cream.  Can’t wait!

Special thanks to my egg cracking expert this week (yes, there is a pineapple in the background…it’s a weakness).