This banana bread was sort of a process. Not that the actual making of it was long and drawn out. It was more the hoarding of super ripe, extra mushy bananas that became somewhat harrowing. First we only had four – but needed five – so we cleverly outwitted nature and jammed them in our freezer. Unfortunately, our freezer has the surprising and unpleasant habit of ejecting its contents or not closing all the way or opening every time you close the fridge. It does this last bit so sneakily that I got a nice whack to my occipital lobes the other day when I was putting away groceries. It was, to say the least, unpleasant. At last we procured the fifth banana, and promptly stuck that in the freezer, too, because it was the middle of the week, and we were far too busy for tasty banana bread. But the weekend arrived, the freezer was relieved of its frozen tropical contents, and a warm, cinnamony bread was whipped up in no time.
So after the Great Disappearing Challah Incident of 2009 (you know, that time the guests at our Chanukah party greedily ate all of the beautiful freshly baked challah bread before my roommate or I could photographically document its existence on this good earth), I felt the need to return to Challah bread. You know, so I could proved that I was not, in fact, lying to you all.
So here it is: Challah bread! New! Improved! FULL OF CHOCOLATE!