Last week I caught a nasty summer cold and totally lost my appetite. Every now and then it would rear it’s little head, but when it did, absolutely nothing sounded good to me. I felt like there was something that I wanted, but I just couldn’t think of what it might be.
I had a bunch of ripe bananas that I was going to cut up and freeze, and it suddenly hit me that banana bread sounded really good. I thought I’d try a different recipe from the one I normally make, so I grabbed my copy of “The Joy of Vegan Baking” to see if there were any banana bread recipes in there.
I found the recipe for “Banana Chocolate Chip Muffins” and baked the whole thing up as a loaf because I didn’t have the energy to deal with making individual muffins. The only other change I made was to sub coconut palm sugar for regular granulated sugar.
Man, oh man was this good! It was still fantastic with the sugar swap, and it totally hit the spot. I think it only got more moist and tasty as the days went by (I made this on Thursday and finished it up Sunday.) For the past few days about all I’ve eaten is this loaf, crackers and vegetable broth, and this loaf was by far the highlight, which should really go without saying! I think it confirms one of my scientific theories – that chocolate is good medicine.