first i used shortening instead of the recommended butter. then i used up the remains of my brown sugar, and by remains i mean dried up crusty brown sugar, not the moist stuff that i have in an air tight container. luckily we had buttermilk on hand which was leftover from some other recipe, and NO it was not overdue. then i threw in an extra banana for extra banana-ness. finally putting it in the oven for the least amount to bake time suggested.
fifty minutes later the buzzer rang. i inserted the "toothpick" (more commonly known as a chopstick) and it was still very raw inside. i baked it another ten minutes, repeated the toothpick test, but it was still very raw. after another ten minutes and no luck, i called mom and asked her (somewhat panicky) what on earth could i do to make this bread bake on the inside without burning the outside? calmly and creatively she suggested covering it in aluminum foil. smart smart momma. i did so and every ten minutes i proceeded to check on it. i ended up baking it an additional TWENTY minutes!! oi! my final chopstick test came out mostly clean so i gave up the baking process.
it is now on the cooling rack and i am afraid to cut it open. what are the chances that this full of substitutions banana bread is going to be any good?
1 comment:
I did the same thing when I made banana chocolate chip bars. Know what the problem was? Using too much mashed-up bananas! It made it all gooey and raw inside. Apparently when the recipe calls for two cups, it means ONLY TWO CUPS!
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