A therapeutic chocolate (with a swirl of peanut butter) banana bread

We’ve had a rough time of late, hence the lack of any cooking action on this blog. Sadly, we lost another baby boy to Hughes Syndrome (APS) and I have been distracted by illness and, of course, the grieving process.

I have been dementedly trying to occupy myself, however, tidying and cleaning and working from home – anything to prevent me from sitting still, thinking about things and failing to cope with the day.

A very welcome distraction came when I spotted this sight on top of the microwave…

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Who could resist turning two blackening bananas and their soft companion into Nigella’s banana bread?

The recipe is one of my favourites – it’s from How to Be A Domestic Goddess – and I always tend to make the chocolate version which she details at the bottom of the page. I don’t bother preparing the sultanas with the rum and it has still never tasted anything less than magnificent.

This time, I needed to use up some Hershey’s swirled peanut butter and chocolate morsels, so in they went instead of the usual dark chocolate. Banana and peanut butter are a good combo, and it proved to be a very successful experiment.

I revelled in the smell of the kitchen as it cooked, and after cooling and cutting some generous slices, I finally dared to take a moment to sit still and enjoy it. Two days later, it’s going strong – and is especially nice with some butter on it, Northern Ireland-style (we love a bit of butter on anything).

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