I got an email from Rosie yesterday informing me that February 23rd is Banana Bread Day. I don’t know who determines these “food holidays”, but I’m not going to argue with an excuse to make banana bread.
I made an Oatey Espresso Chocolate Chip Banana Bread.
The texture is moist and soft with an oatey chew, there is plenty of banana taste, and it’s not too sweet. I can’t really detect the espresso, but maybe that’s because the bread is still warm. The true test of banana bread is how it tastes the next day…when the aromatic baked-banana scent is gone and the warm crumb has cooled.
Once I have made the second day assessment, I will report back with an update, along with a recipe and better photos from my newly-repaired camera!!