We can all agree that each week, this column is basically a love letter to the three Fs: food, friends and family.

This week, though, I’m declaring my love for someone specific.

He’s not a friend or family member, but I do fancy him.

During the early days and even throughout the thick of the COVID-19 pandemic, I jumped on the “let’s bake banana bread” train with everyone else.

I also got hooked on the television masterpiece, “The Great British Bake Off.”

At first, I didn’t care much for Paul Hollywood, one-half of the judging team.

It was the arrogance that threw me off.

Mary Berry was such a delight, much like all the hosts from the years (Noel is my favorite).

Prue Leith is the amount of eccentricity I hope to embrace as I get older. Plus she’s a former journalist.

Alas, my annoyance with the brooding little baker man waned throughout the first couple of seasons. (I say little because according to Google, he stands at 5 feet 7 inches and I can confidently say I have at least three inches of height on him.)

Is it the stark bright blue eyes that remind me of my favorite “Game of Thrones” character, the Night King? Is it the salt and pepper hair? Perfectly manicured facial hair?

It might be that he knows how to bake.

I do like a good smoldering look from pools of azure, though.

As I dove into the competition bake show during quarantine, I learned from Mr. Hollywood that if you overproof bread, it will lead to a dense loaf, what he calls “stodgy.”

Overmix and the gluten components will create tough bread.

Contestants of the show know they do a job well done when Paul extends his hand for not a backhand, but a handshake.

I’d simply cry, and knowing my awkward tendencies I’d go in for a hug. Maybe — and I mean definitely — a European air kiss. When in Rome … or the baking tent in the U.K. …

Luckily, I perfected my banana bread, but of course, it’s a little unconventional.

A friend sent me the recipe before the pandemic when I lived in Montana. It wasn’t until the whole “sheltering-in-place” phenomenon that I really perfected the directions.

Until this recipe, I never really thought of adding sour cream to anything. I don’t dislike it. I just don’t think about it.

But when I’m making this banana bread, sour cream is definitely on my mind like Paul Hollywood.

I’ll get frilly and add milk chocolate chips, too.

If you want to impress someone with your baking skills, try this recipe.

I’ll be waiting to give you a handshake because I know it’ll be that good.

Chocolate

banana bread

Ingredients

1 stick butter, room temp

½ c. sugar

1 egg

2 large ripened bananas, mashed

1 tsp. vanilla

1 c. flour

2 Tbsp. cocoa powder

1 tsp. baking soda

½ c. sour cream

Chocolate chips (As always, I measure with how I feel that day)

Directions

Preheat oven to 350 degrees Fahrenheit.

Grease a loaf pan.

With a mixer, cream butter and sugar.

Stir in the egg, mashed bananas, sour cream and vanilla.

Now, add baking soda, flour and cocoa.

Using the mixer, incorporate everything.

Mix in chocolate chips.

Pour batter into prepared loaf pan.

Bake for 50 minutes or until done.

Let cool about 15 minutes.

Share your favorite recipes and memories with Features Editor Ashley Fox at afox@tribtoday.com.