For some reason, maybe it's the weather, but our bananas have been going "bad" (read: too ripe) before we can consume them lately.
No biggie, I found a recipe for banana bread and decided I'd whip up a batch and bring it to work to share.
Well, this was a comedy of errors before it even got started. First, I pulled out all the ingredients and started getting everything ready, only to realize the recipe called for baking SODA and all I had in the house was baking powder.
So I put everything away, and the next day I picked up some baking soda on the way home and pulled everything out again.
But when I poured out the flour, I quickly realized that this wasn't going to work. There was a little weevil in the flour! I guess that happens with wheat-based items that have been sitting around for a little while. (Lesson learned: I'm going to buy a sealable jar for my flour!)
So...everything got put away again and the next day I picked up some new flour on my way home.
FINALLY, yesterday, I pulled everything out and got to work. I used this recipe that I found on Pinterest, which called for applesauce and honey instead of oil and sugar, which I thought was perfect since I'm always watching my fat intake and I'll take all the help I can get!
This is what the bread looked like in the Pinterest recipe:
Unfortunately, I cannot recommend this recipe. The banana bread baked up all pretty (I wish I had taken a picture of it, it baked up TALL with a nice round top) but the inside NEVER cooked, and the top eventually caved in.
Honestly, the recipe said to cook the batter for "60 to 65 minutes" and I must have kept that damn thing in the oven for 120 minutes. Sure, the outside cooked, but the inside? Nope. Damn.