I will by no means say I am the best baker. I am usually a person who rushes through the recipe in order to get to the finished product. To say I am a results orientated person is an understatement.
I love to bake, I love to make things, but I don't want anything to take too long as patience was never a virtue for me. Its a wonder I had children with the amount of patience its takes for a small child. No easy feat for this mama in the slightest.
Now, in saying all this I wanted to share my....oops we will call it. My close friend shared this recipe from her Best of Bridge cookbook and I thought hell, I can do this, I have leftover banana's.
I got to work straight away and I was quite pleased. Baking is fairly easy, you measure, you stir, you bake. Simple..... or so it would seem. As I said, I like to rush. On more than one occasion my rushing has caused me to have to redo a recipe. To my great disappointment and frustration as this is where my patience or lack there of comes in and I don't want to have to do it all again, and wait!!
We are all creatures of habit. I am sure many of you are saying "Just do it right the first time". Yes, obviously... But alas, I will do it again, the excitement and the non patience will get to me and I will rush through something and ruin it. Second time is a charm for me. Thank goodness there is never a third.
So, what did I do? I made this banana bread. I am sure it would have turned out fabulous. If I would have read the recipe instead of diving head first in like I usually do. This below is a picture of it.
What you see here is the largest uncooked banana bread there ever was. Why?
TWO LOAVES.... TWO!!! not one!
Of course I made it the second time
(in two loaf pans)and it turned out because, people, this IS a fantastic recipe. If you do it right
Best of Bridge Banana Bread
- 1 Cup butter 250ml
- 2 Cups granulated sugar 500ml
- 2.5 Cups mashed ripe bananas (5ish) 625ml
- 4 eggs well beaten
- 2.5 Cups all purpose flour 625ml
- 2 tsp Baking soda 10ml
- 1 tsp salt 5ml
- 1 tsp ground nutmeg 5ml
Preheat oven to 350°F (180°C)
Cream butter and sugar until light and fluffy. Add bananas and eggs and beat until well mixed. Mix dry ingredients and blend with banana mixture, but do not overmix. Pour into two lightly greased loaf pans or a 10-inch (25cm) bundt pan. Bake for 55-60 minutes. Test for doneness and cool on a rack for 10 min before removing from the pans.
REMEMBER *MAKES TWO LOAVES :)
Have you seen my previous post? Click here