This S*it is Bananas, B-A-N-A-N-A-S!

Me love banana bread long time. My mom’s tattered index card recipe was always my favorite. That or Cousin Jen’s/Aunty Sandy’s version. Then I saw the weekend getaways show when Giada went to my favorite city – Boston – and scored a secret family recipe from Flour’s bakery. I have been making it ever since, for the last 6 months or so. But each time I made it I used sour cream instead of creme fraiche (it lists either on the recipe) because I live in Lemoore people, and we are not classy enough to have creme fraiche. We are lucky we even have wine here that is not in a box or doesn’t say boone’s farm on it. I digress… anyhow, we got a cool new chain here called Fresh and Easy and they have all sorts of gourmet goodies that make a foodie like me quiver! When I found Sopresatta (favorite salami from when we lived in Sicily) there I almost cried.  So one day when I went browsing in there to get one small thing and came out $50+ later, I saw it, calling me. The angels were singing and I swear I saw a spotlight over it. Creme Fraiche said the package, hmm I wonder what it is. It looks like sour cream but smells sweeter. As I mentioned before I will research this more in another blog.

So I tried the Flour’s Famous Banana Bread recipe again, this time with the creme fraiche and what the heck, some Ghiardelli milk chocolate chips.  If you have not discovered Ghiardelli chocolate chips in any form yet, please do. Splurge, it is well worth it, they are like giant discs of pure heaven that can make any recipe seem fancy or tastier. So my banana bread must have been da bomb because Campy and I finished almost the whole loaf in a single night. I swear I gained 4 pounds by morning. What is that old expression – fat and happy – well that was me. So if you like banana bread try this recipe, if you are scared of the fancy french sounding cream, stick with the sour cream, but either way, you will never taste banana bread like this again!

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