There is nothing better than using up super ripe bananas in banana bread. It’s one of my favorites, along with banana muffins, for a quick breakfast (once cooked of course).
So after finding every excuse to not bake (too tired, too late, it has to be in the oven for an hour and I want to go to bed) I finally realized that if I waited any longer the bananas wouldn’t be good for anything.
I pulled out my trusty Joy of Cooking for their recipe to confirm my 3 bananas would be enough and fantastic! Then came the moment of truth – were the bananas still okay? Without even checking the recipe steps I just plopped the bananas into my mixer’s bowl.
Why did the recipe steps matter? Well, I was supposed to cream the sugar and butter first, THEN add the banana and other wet ingredients. Instead I just opted to do both of those steps together. And well, it kinda worked.
It worked in that everything got mixed. But in my haste, the butter was still really cold so didn’t fully incorporate/cream with the sugar so the batter was lumpy at the end. It was the end of a long day so I just said “f*** it” and put it in the pan to bake.
The final result? Not so risen bread. Super buttery. Super delicious. But not a great loaf by any standards.
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