Banana Bread

I sit here, observing the loaf. I notice its lumpiness. The mild shine that graces its top invites the tastebuds to explore erotic worlds yet unknown.... Walnut-chunks are creating a mountainous landscape, bringing the American West a little closer to home (flat) home. The clear plastic container seems intent on caging in the succulent, bananarama of smells that would be wafting into my nostrils.....

Ever wonder what's in banana bread? I have! At least, in moments of complete boredom. Since you are reading this, I must assume you have entered a similar state.

Ingredients:

1. Bananas
2. Sugar
3. Flour
4. Shortening
5. Eggs
6. Soda
7. Salt
8. Buttermilk Powder
9. Water
10. Walnuts

That's ten-steps to happiness, my friends! Since I don't actually make the bread, but simply buy it at the store pre-made, I can't give you measurements or anything so droll as that. It's not the making I'm interested in, anyhow. It's the eating. And speaking of the eating, nothing in more essential to the proper enjoyment of your banana bread than the proper margarine to lubricate the blissful swallowing of this American delicacy.

Due to strange effects my cholesterol level seems to be having on my aging body, I use a light margarine to butter my banana bread. Usually, I use Parkay, which sells for the low, low price of just $2.39 for the big tub. Its an amazing deal considering the generic tub tastes like industrial waste and sells for twenty cents more. Right now, however, Shedd's Spread Country Crock Light Margarine is on sale for $2.00 for the big tub. I took a flying leap and gave it a shot. Dear reader, I must inform you that the Country Crock Light tastes identical to Parkay. If you don't believe me, then see for yourself, but wait until it goes on sale because the Country Crock is usually well over $3.00 for the big tub.

My current banana loaf is 14 luscious ounces, cost $3.39 (a necessary indulgence), and will go bad on 3-29-07. This leaves me little time to.... (see second and third picture at top)

BTJ