As Sarah glanced over at the bananas last week, I heard her casually announce, ‘looks like someone needs to make banana bread’. Acknowledging the hint, I let her sweat it out for a few days before creating my latest banana bread.
Finding an old recipe buried in storage, I grabbed a two bowls and started preparing the ingredients. Disregarding my mis en place, I attacked the recipe with serious vigor until realizing that something was wrong. I just poured in 3/4 cups of sugar and the recipe calls for only 1/4 cup….eek, How did I read that wrong?
The best part, I didn’t read it wrong. What I was reading was the cranberry loaf recipe just below the banana bread recipe. In my furious speed, I had mentally selected different amounts from three recipes (lemon loaf as well). A few other mistakes (salt and baking powder) were easy to fix as I’d included too little in my initial measuring, but the sugar mixed in was another matter. I eased a bit when I realized the wet ingredients included a 1/3 cup of corn syrup; which I then omitted and added a splash of orange juice to replace some of the missing liquid. I decided to bake the bread in a 8 X 8 inch pyrex dish and it took about 35 minutes. Once cooled, I sliced it into tiny squares and packed almost all of it off with Sarah for her coworkers (I need some too right!). I personally couldn’t tell it was missing anything, and it wasn’t overly sweet or dense. In fact, it was a perfect mishap at the end of the day.
Banana Bread (actual recipe)
1 1/2 cups all purpose flour
1/2 cup chopped walnuts
1/2 cup sugar
2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1 cup mashed banana
1/3 cup corn syrup
1/3 cup vegetable oil
2 eggs, beaten
Preheat Oven (Recipe states ‘Bake in a Moderate Oven‘) to 350 degrees
Combine dry and wet ingredients in separate bowls.
Make a well in center of dry and pour in liquid.
Mix until just wet throughout (it’s OK to see wisps of dry)
Dump in greased loaf pan (muffin tin, cake pan)
Bake until a toothpick or cake tester comes out clean (20-60 mins)
Remove from pan, and cool on rack. Cool completely before wrapping.