Yesterday I made quarantine banana bread.
This may not seem like an achievement to you, but I haven't done much baking for a long time. (with a kid who has celiac disease who can't eat gluten, you just don't bake much)
I got out my old recipe for banana cake which I used when I was first married.
Threw out the 4-5 year old flour in my flour canister and filled it up with brand new flour.
And began to mix.
Oops, the shortening in my cabinet had expired in 2015 and looked funny, so I threw it out and substituted butter.
Creamed the butter and sugar. Added the egg. (was only doing half a recipe)
Then noticed the next ingredient was bananas and MILK! Well, with the kid off to college, I hadn't bought milk for ages. What could I substitute? Then I remembered you could substitute fruit for the liquid in recipes. Usually applesauce. Thought that applesauce would give it a different flavor so I simply added an extra banana.
Threw in the flower and baking soda. (the recipe suggested adding baking powder, too, so threw in a bit of that too because the extra banana might make the finished product a bit heavy.)
And some chopped up almonds, because I didn't have any pecans or walnuts on hand.
It turned out delicious!
Saturday, April 11, 2020
Back to baking again - Banana Bread
Labels: banana bread, banana cake, finally baking again, quarantine projects., substitute ingredients
Subscribe to: Post Comments (Atom)
Post a Comment