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I have just eaten the end slice off the first loaf of banana bread I've ever baked. It's okay, not great--though I'm hoping the non-end pieces will be better, since I suspect the "dry" feeling came from the amount of well-cooked end/edge in the end slice.
I am feeling ridiculously domestic. Not because I baked banana bread--the recipe is right there in Fanny Farmer, though I used pecans because we don't have walnuts, and it's quite simple. I am feeling ridiculously domestic because of what prompted me to bake banana bread: not a deep desire for banana bread, or for home-baked sweets in general, but because I had two bananas that had turned dark brown, and this recipe seemed simpler than the banana cake a few pages later.
I think this is the first time I've actually used my grandmother's loaf pan, though I seem to recall either![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
cattitude or adrian_turtle using it for either potatoes or yams last month.
The recipe calls for three ripe bananas, so I bought two more bananas, one for baking and one to eat plain. (Also some other groceries--and I had lunch at a cafe on Broadway, doing my part for the local economy during the transit strike both by working from home, hence getting paid my normal salary, and patronizing a local business.)
Addendum: I just had another slice of the banana bread. It really is too dry. I suspect the problem is that one of the bananas I used was still bright yellow, not black or even spotted brown. Next time I'll know this. "Only be sure, always to call it research."
I am feeling ridiculously domestic. Not because I baked banana bread--the recipe is right there in Fanny Farmer, though I used pecans because we don't have walnuts, and it's quite simple. I am feeling ridiculously domestic because of what prompted me to bake banana bread: not a deep desire for banana bread, or for home-baked sweets in general, but because I had two bananas that had turned dark brown, and this recipe seemed simpler than the banana cake a few pages later.
I think this is the first time I've actually used my grandmother's loaf pan, though I seem to recall either
cattitude or adrian_turtle using it for either potatoes or yams last month.The recipe calls for three ripe bananas, so I bought two more bananas, one for baking and one to eat plain. (Also some other groceries--and I had lunch at a cafe on Broadway, doing my part for the local economy during the transit strike both by working from home, hence getting paid my normal salary, and patronizing a local business.)
Addendum: I just had another slice of the banana bread. It really is too dry. I suspect the problem is that one of the bananas I used was still bright yellow, not black or even spotted brown. Next time I'll know this. "Only be sure, always to call it research."