After a couple of weeks' hiatus from TWD we're back with this week's entry, a quickbread using chocolate and bananas as the main components. I love bananas and eat one probably every day, but John is allergic - he can't even touch a banana. A few people on the TWD boards said they were substituting either Greek yogurt or sour cream for the bananas, so that's what I did; I used a cup of sour cream in place of the two bananas called for in the recipe. As a further disclaimer, I believe I undercooked it somewhat because, as usual, I was baking late at night and I just had to go to bed regardless of whether my bread was ready!
After cooling and cutting, I decided it looked pretty dense and needed something to lighten it up, so I thought of whipped cream. Because really, what can't be improved by adding whipped cream? I defy you to name one thing, unless it's something that could be improved by adding bacon fat. Go on. I'll wait over here while you think about it, my non-vegan friends.
Anyway. I took the bread to my seasonal care-package-for-our-college-girls group where it was very well received, and the whipped cream was an excellent call. Thank you for this week's entry, Steph of Obsessed with Baking!