Last November I shared my favorite recipe for banana bread. There are a few things that make a recipe a favorite: it needs to be clear in the instructions, the fewer ingredients the better and overall simple.
This banana bread recipe fits those requirements.
With the ease of technology and Pinterest, I keep my recipes on my iPad. I’ve even made some pretty recipe “cards” that will fit on a smartphone.referencedearlier this week.
A few weeks ago my husband told me we had a couple of bananas that looked ready for banana bread. His hints aren’t too subtle, which I appreciate.
I should have this recipe memorized by now but I got out my iPad and assembled the ingredients, mixed it together and put it in the oven.
Forty minutes later the timer went off and I grabbed a toothpick for the doneness test. The toothpick came out completely clean, as in too clean. There was a noticeable difference in the density of the bread.
I took it out of the oven letting it cool for a few minutes before sliding a knife around the sides so it wouldn’t stick. No sticking at all. It was so stick-free I turned the loaf pan over and it came out easily. Something was definitely off.
As I sliced into the bread the mystery of the consistency continued. Then we took a bite. ACK! Not only was it dry but it lacked any real flavor and tasted like the proverbial cardboard.
My husband started with the questions: did you put oil in it? It doesn’t call for oil. Butter? Sugar? No, it didn’t have that either.
Hmmm….that didn’t sound right. I went to the recipe on the iPad to check. Of course it included butter and sugar! They were the first two ingredients! I didn’t scroll up!
Lesson learned and, hopefully, not forgotten.
Yesterday’s banana bread was so deliciously good it’s not lasting long.
I’ve added another requirement to my recipe rules: remember to scroll down and up.