Well, I’m here to report that it worked! The kale-centric goodbye gala for winter that I staged last time I was here really, really worked. Not more than two days after that post, spring arrived—and decidedly so. The winds were suddenly warm and the trees were all-at-once producing buds. As we walked the sidewalks near our apartment last weekend, we stopped to gawk at the fringey-yellow bushes that had burst into bloom and the pert daffodils, tucked up against the houses, that had opened up their bonnets.
Spring’s like that, I think. It arrives every year, yet it still manages to stun you.
Banana bread’s not so dissimilar. No matter how many times it shows up, each time, you’re reminded how lovely it is.
And this banana bread—floral and bright with its undertones of olive oil and lemon zest—was especially lovely. Gilding the lily, this loaf boasts a generous cup of semi-sweet chocolate chips. Last weekend, spring gilded the lily, too, with summery heat and humidity. It was a treat, for sure. The banana bread, too.
Melissa Clark‘s (whose blog I’m really enjoying) recipe for Lemony Olive Oil Banana Bread with Chocolate Chips is here. I swapped in semi-sweet chips for the hand-chopped chunks of chocolate. I also skipped the glaze.