It was on Day 27th of this lockdown period in France that I decided to bake my banana bread recipe since my bananas might spoil already. It is not easy nowadays to buy flour at the grocery. If the other countries are running out of toilet paper, in my French town, the stores are trying to control the number of certain products that you may buy – particularly pasta, flour, eggs, rice, among others. Advisories are all over the store to remind everyone on how much we can only buy these certain grocery items.

I ran out of food on the 25th day of the lockdown (I tried to maximize whatever I had in the pantry because I really don’t want to go out. I want to be an honest person who applauds the frontliners every night at 8PM here in France) so I went to the grocery with a strategic list on hand. It wasn’t a lot but I believe that it will probably last for the next 3 weeks if we are still in this situation. So with that in mind, and with the bananas that I accidentally left inside my fridge and have gone super ripe, I decided to do something out of it (and also, to try to make my store-bought bread lasts longer than a week). In this banana bread recipe, I want my bread a bit moist and with nuts for that extra crunch.