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Banana Bread Blunder

Today I decided to bake banana bread.  Not a difficult task, I have successfully completed the delight known as banana bread several times before.  However, today was different.


I began to bake using my regular recipe that I Googled a couple of years ago, however once I started add ingredients I realized I didn't have any eggs left.  I searched the refrigerator for an egg I could borrow from my roommates, but there were none to be found. 


After a moment of distress and disappointment, I thought of searching a different recipe that didn't require eggs.  To my surprise there were several links that seemed reasonable.  I clicked a link and made sure the process allowed for the amount of butter I had already poured over the smashed bananas and continued baking.


The recipe suggested I bake the banana bread for 60 minutes then test with a toothpick.  By 20 minutes in the bread appeared to be getting crispy and golden.  After 37 minutes had elapsed, I decided to take the banana bread out and test with a tooth pick.  Clean.  Perhaps we have some amazing oven here that cooks things half-time?


Not so much.  As the banana bread cooled, the middle sank down and continued to sink until the center was about half the height of the edge.  I remained calm and hoped that the banana bread was still edible.  When I took the loaf out of the pan everything seemed okay.


I cut off two pieces for myself and my roommate and we dug in, excited for delicious banana bread.  Too bad it was mushy and much to salty!


Such is the Banana Bread Blunder.  And now I challenge you:  try out the recipe I used and see how it works.  Might I add, use less salt!





Banana Bread Recipe - it has No Eggs

  • 1/2 cup shortening or canola oil, or butter etc. (I sometimes leavemost of it out and use 1/3c applesauce)
  • 1 cup white sugar (you can cut this back too- I often use a scant 3/4 cup)
  • 1 1/2 cups all-purpose flour ( have mixed this with WW, white WW and spelt with good results)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 very ripe mashed bananas (I use all different sizes and amounts- about 1 1/2c)
  • 1-2 teaspoons pure vanilla
  • chocolate chips
  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8x4 inch loaf pan. (This can be made in any size pan or muffin tins just adjust the baking time)
  2. In a large bowl, cream the shortening and sugar and add vanilla. Sift in the flour, baking soda and salt. Blend in the mashed bananas. Stir in the chocplate chips. Pour batter into prepared pan.
  3. Bake in preheated oven for 60 minutes, or until it tests done with a toothpick.
Read More 2 comments | Posted by Kat edit post

2 comments

  1. Tim Clements on March 6, 2011 at 1:32 PM

    Can't be any worse than our waffle experience :( I think that story deserves a post as well!

     
  2. Kat on March 6, 2011 at 7:23 PM

    I think I'll leave that one up to you!

     


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