Nov. 16th, 2011

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It's probably been 10 or more years since I baked anything. We had some bananas laying around that were ripe to the point of being almost solid black-brown, so I mentioned to James that maybe I would bake some banana bread rather than throwing them out. Well, he got this wonderful, dewy expression on his face, so after that I pretty much had to make the bread. However, my recipe calls for three to four or more bananas, and we only had two. Thus, I modified my recipe, leaving out the chocolate chips and substituting a couple of cups of frozen blueberries to replace the moisture normally supplied by the two missing bananas.

I don't know yet how it will taste, because I'm waiting for James to get home from work before de-panning and cutting into the loaf, but it smells delicious.

The loaf is so dark because I sprinkled brown sugar on it before baking to give it a nice, crunchy-sweet top. The weight and extra moisture of the blueberries kept the loaf from really rising, but I'm okay with that. I prefer heavy, thick breads, anyway.

We're, uh, not going to talk about the "domestication" jokes James and I were trading back and forth while I mixed this.


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