Banana Bread
I bake goodies at least once a week for Seth to take to work with him. I have been lucky so far, avoiding major disasters. Until the banana bread. I don’t know what went wrong, but this was definitely not right.
The recipe is from the www.amishcookonline.com website, and I recently saw it published in my local newspaper. It is a straightforward recipe for banana bread. Flour, sugar, baking powder and salt (I didn’t use the nutmeg or cinnamon it called for) are mixed together with mashed bananas, butter and milk. Beat this mixture for 2 minutes and then add eggs and more flour and stir until it’s combined. It’s baked in a loaf pan at 350 degrees for an hour. Simple. I baked the bread for an hour and it looked like it was done, but a toothpick came out still wet. I covered it with a piece of tin foil so it didn’t get too brown on top and I let it go for another 10 minutes. The toothpick was still wet.
15 minutes later and it was still wet. I baked the bread for two hours before I finally gave up and took it out of the oven. I let it cool a bit and then cut it in half to reveal that the bottom half really did not bake. The bread didn’t rise at all either. I don’t know if something was missing in the recipe or if I made a mistake I didn’t realize, but this bread didn’t work out for me.