Apparently, there is a massive storm approaching South Carolina later on this afternoon. The weather people are predicting several inches of snow between today and tomorrow and people are going crazy, stocking up on water, milk, bread etc and it all seemed a bit comical yesterday evening because we’d just experienced cracking weather. Yesterday it was a beautiful sunny 20C (68F) and today it’s meant to snow…really, really, how is that a normal weather pattern??
It’s meant to hit around 2pm and best case scenario we get a snow day off work! Anyway what’s a snow storm have to do with banana bread? Well like I said everyone is stocking up on bread and water and I laughingly said to Kathy that if the power went out and we couldn’t cook then I’d much rather survive on delicious cake then bread.
So let’s just say that banana bread cake is an essential factor in my storm preparation kit!
I used the same recipe as the last time – here it is again in case you missed it. This time around though I made 2 changes. Firstly, I’d already started making the cake when I realised that I didn’t have any eggs left (oh yea I’ll make sure that I have cake if I’m stuck indoors for days but remembering to buy eggs is beyond me) but I did have a box of egg replacer in the cupboard that I’d only used once before and I figured I’d give it a go. For anyone who has no idea what egg replacer is it’s basically a powder of potato starch and tapioca that you add water too and it does the same job as an egg in baking.
Secondly, and most importantly I added in a half a cup of chocolate chips. What can I say these were an excellent addition! If I thought the last banana bread cake was great, then this is a whole new level of amazing!
Even if the weather is perfect where you are right now, you probably should bake some chocolate chip banana bread cake, you know just in case the bread runs out!