Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
Wednesday, March 7, 2012
Banana Bread -- Eck for me, Popular for Them
I didn't realize this until someone in my office challenged me to make banana bread. I have never made banana bread. I have no memory of even tasting it. And I do not eat bananas.
I studied about a dozen or so recipes, learning that the bananas had to be extra ripe. I let these sit out for almost a week and this is as ripe as they'd gotten. I was impatient, wanting to make this bread soon. So I set to work.
I went with flour, sugar, cinammon, vanilla extract, a few eggs, sour cream, plain yogurt, salt, baking soda, butter and of course, the detested bananas. Very, very simple.
The eck-factor came in as I was mashing and mashing and mashing the bananas. The consistency was just horrendous. Horrendous, folks. Even more so after adding the sour cream and yogurt. Blecht! A little bit of the mixture got on my thumb. Ack! Worst moment ever. Yes, it was that bad. No, I am not exaggerating.
I baked this for about an hour. It came out nicely. I think I should have cooked this at 350 or 375 because the sides were nicely browned, but the inside was still somewhat soft. Not mushy, just too-too soft, I thought. But it was popular at work, so there you have it.
I don't know how it tasted. I couldn't bare to try.
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