A secret side effect is that this recipe makes two loaves, and then with that second extra loaf I can try their recipe for Chocolate-Rippled Banana Bread Pudding. It's a two-fer!
My intention with this blog was to follow recipes to the letter. Here we are on the first recipe, and already disqualified. Apparently it's been a while since baking, so two staples I thought I always had more than enough of were sadly lacking...eggs and butter. So I had to cut the eggs short by one (it called for 4--this is two loaves!), and I subbed a bit of coconut oil in for a small bit of the butter. This means though that I don't have any butter left to spread on the bread, so I am hoping it has enough buttery goodness already in it.
The other missing, key ingredient...whole wheat pastry flour. I do have whole wheat flour, so I did about two thirds of that, and one third of all purpose flour. We will see if it ends up too heavy!
It was all I could do to avoid my standard BB spicing of cinnamon and nutmeg. The recipe didn't call for it, and I could hardly imagine to do it without. But I withheld, figuring if needed, we could always spread on cinnamon butter (if only we had butter).
It came out really dark--I left it in an hour as suggested, but it seemed already overdone.
This is probably the least appealing- looking loaf of banana bread I have made. It really looks like the original photo, but in brick form.
|I prefer this stylized photo of it...|