I like the banana bread recipe from this retro 1968 Better Homes & Gardens cookbook. The chocolate and pecans are my contribution, along with some other little substitutions and additions. For whatever reason, it’s never turned out so well before. Mysteries of baking.
Why is it sometimes crumbs bother me in photos (and I will make a tiresome effort to get rid of them), and sometimes they seem to add a kind of unposed and appetizing authenticity?
Oh, and I had a soft-cooked egg, too (note to self: 3 minutes is not enough). With soldiers, as they say. Eggcup performance going strong.
