As I trudged through the isolation phase of this maiden voyage on the SS Coronavirus, with several days of no appetite and purchased perishables languishing, I spied in the supremely ripened bananas on the countertop a divine purpose: two mini loaves of banana bread. And although I really couldn't get much of its taste to come through, I still experienced great satisfaction just from the warm feel of the freshly-baked slice with which I started off Wednesday morning.
"Carolyn's Banana Bread," a recipe shared by former neighbor Lori Pilon.
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