The Banana Bread Renaissance of the Coronavirus Pandemic

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The Banana Bread Renaissance of the Coronavirus Pandemic
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Sourdough bread is FINE but pls try your hand at banana bread!

“It’s socially distanced FOMO,” says Jake, who just so happened to have popped his own banana bread out of the oven right before answering our questions. “People see it on social, realize it’s not that hard, and jump on the banana bread bandwagon. It may be one of the only positive effects of FOMO.”Beyond joining the banana bandwagon, there’s something cathartic about creating something delicious out of bananas that are getting overripe and gross .

“OVERRIPE BANANAS. Lots of brown spots on the peel, people. And when looking for a recipe, I always love oil-based batters for a loaf cake. They come out extraas long as you don’t over bake the hell out of them,” he says. “Don’t be afraid to stir in weird sh*t. I love using olive oil in my banana bread and stirring in dark chocolate chips since I love that combo.

And to add some bounce in your loaf? The day after baking, slice it and pan sear the slices in some butter, as Jake puts it, “if you really want to lean into your new lifestyle as a banana bread influencer.”

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