My task for today was to use the 14 bananas in my freezer.
That’s a lot of baking, but I thought I could handle it. I was wrong. I am having a hard day today. My head is cloudy, I’m extremely clumsy, and apparently I can’t count. I decided to go with 3 recipes: my mom’s banana bread, banana granola, and banana pumpkin bread.
The first, my mom’s banana bread, is the most wonderful banana bread in the world. Assuming that you can count, which I cannot. Here was my logic while assembling this recipe: the recipe calls for 2 cups of flour, but I’m doubling the recipe. That’s 6 cups of flour. So, my banana bread is ridiculously dry. However, I would still like to share with you the actual, beautiful recipe with you.
- 3 very ripe bananas
- 1 cup sugar
- 1/2 cup (1 stick) margarine
- 2 eggs
- 1 tsp double strength vanilla
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
Combine all wet ingredients in a bowl. In a separate bowl, combine flour, baking soda, and salt. Make sure that the baking soda is broken up and mixed in really well, as it has a tendency to clump in this recipe. Pour batter into a greased loaf pan.
Here’s a photo of my ugly banana bread:
Next, the banana granola. This actually turned out pretty well, and I’ll post the recipe soon.
Finally, I attempted to improvise a pumpkin banana bread. I’m usually pretty good at making up recipes, but this was absolutely bad. It turned out to be more like a spicy pumpkin goo. In a bad way.
The flavor was actually kind of wonderful, so maybe in the future I’ll be able to take this recipe and turn it into something with a much nicer texture.
Luckily, I did find a use for the banana bread as the weight upon my draining tofu.
Better luck tomorrow.