I have this new candle scent going in my house that smells like a sugar cookie. Last night it was driving me nuts, making me crave baked goods like mad. So I whipped out one of my favorite cookbooks, grabbed my two overripe bananas from the fruit bowl, and decided to make my some banana bread.
When I am setting out to bake or cook from a recipe, my very first step is always to gather up all of the ingredients on the list, to make sure I have everything before I set out. If I don’t have everything on the list, I check if I can make necessary substitutions. (This saves me from having to rush off to the store part way through.) Last night, I realized I was missing sticks of unsalted butter, and was a bit short on bananas. So I decided to make a half recipe with just the bananas I had, and to substitute oil for the butter. Also, the book recommends walnuts stirred into the batter, but I used chocolate chips to fulfill my dessert craving. I am happy to report that it came out delicious, despite my variations from the norm.
Here is the halved recipe, with the noted variations:
~1 cup all-purpose flour
~3/4 teaspoon baking powder
~1/4 teaspoon baking soda
~1/8 teaspoon cinnamon
~pinch of nutmeg
~1 beaten egg
~2-3 mashed bananas. (Overripe is always best, and thawed from frozen is ideal for maximum sweetness.)
~1/2 cup sugar
~1/4 cup cooking oil or melted butter
~1/8 teaspoon salt
~handful of walnuts or chocolate chips.
Preheat Oven to 350. Grease the bottom of a loaf pan. (The one I used is 8.8″ x 4.5″x2.5″.)
In large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk together and then form a well in center of mixture and set aside.
Jeramy and I couldn’t wait to dig in, so we cut slices immediately, while the bread was still quite hot, (Does anyone actually follow the instruction to let things cool?) and devoured. I had mine with a small glass of almond milk. Just perfect!
Note: You may have noticed that my regular, weekly “Food Friday” feature has been missing for the last two weeks. I have decided to do away with it, since right now my desire to write about baking and cooking is a bit more sporadic. I will still be writing about food and sharing favorite recipes, but some weeks I might have other things to say, and then in a following week I might do a food post more than once.