maple olive oil banana bread


I’m afraid my doctor thinks I’m a hypochondriac. What’s more, I’m afraid I am a hypochondriac.

Today I went to the doctor. My throat’s been all owie and frowny-face, and I’ve been hating it. Mainly because anything even a hair outside of normal gives me the palpitations. So, I spent part of my day off sitting in a waiting room, listening to Kenny G’s sweet, sweet sax playing on the office’s radio, and sizing up my competition (i.e. the other patients).

Some of them clearly had me beat (like the lady with the walker–i.e. the waiting room trump card). But I still felt like I had some clout, considering I was pretty much positive I had strep throat or some other condition that Web MD assured me could potentially lead to death.

In actuality, I have nothing. I mean, I do have a sore throat that needs some time to heal. But you know it isn’t all that bad when your doctor says, “Gargle with salt water,” and, “Take a Tylenol.”


The funny thing is, I was kinda bummed out that I didn’t have anything real. Mostly because I had to report my prognosis to Nate, and I knew I could no longer use my “condition” to garner pity. So I decided to baby myself by making a major comfort food favorite of mine, banana bread. But since I’ve made all sorts of “standard” b-breads, I knew it was time to try something new. Something like Shutterbean’s Maple Olive Oil Banana Bread.

This bread is great. It’s delicious. If your standard banana bread is the theme, this is the best variation. It is different, but in a fantastic way. A little less sweet that what you’re used to, it’s a comforting treat and exactly what my battered throat (and ego) needed.