Wouldn’t you like to expose your newer readers to some of your earlier posts that they might never have seen? Or remind your long term followers of posts that they might not remember? Each Friday I will publish a post I wrote on this exact date in a previous year.
How about you? Why don’t you reach back into your own archives and highlight a post that you wrote on this very date in a previous year? You can repost your Friday Flashback post on your blog and pingback to this post. Or you can just write a comment below with a link to the post you selected.
If you’ve been blogging for less than a year, go ahead and choose a post that you previously published on this day (the 26th) of any month within the past year and link to that post in a comment.
This was originally posted on my old blog on August 26, 2014.
Banana Bread from Scratch
Let me start off by saying that I have never before, in all my years of blogging, posted a blog about cooking, baking, broiling, frying, or even microwaving anything. Yet here I am, writing a post about how I baked my own banana loaf bread from scratch.
The reason I’m doing this is because earlier this month I wrote a post called “Going Green.” In that post I expressed my antipathy toward overripe bananas. A few commenters suggested that, rather than throwing the overly ripe, brown-spotted bananas into the compost bin, I should consider using them to bake a banana bread loaf.
Their advice reminded me of that old adage about turning lemons into lemonade. And so I thought that turning rotten bananas into banana bread was a good idea. Yeah, that’s the ticket.
I am not someone who displays a lot of prowess in the kitchen, but I decided to give it a try nonetheless. I found what appeared to be a simple recipe for banana bread at a site, Inspired Taste. It looked easy enough and I had all of the specified ingredients on hand. I just had to let the bananas ripen well past their prime, like those in the picture below.
I took the three most rotten looking bananas, peeled them, and dumped them into a bowl. I smushed up the three bananas into what the recipe called a “chunky paste.” I added all of the other ingredients noted in the recipe and poured the gooey mixture into the loaf pan.
Then I carefully inserted the filled loaf pan into the preheated oven and cooked the mixture at 350° for around 50 minutes. I pulled it out of the oven and let it cool in the pan for about five minutes before removing the loaf from the pan and putting it on a rack to cool to room temperature.
A few hours later I sliced up a few pieces of the banana bread so I could taste the fruits of my labors. It had a nice flavor to it, but it was dry. There may be several reasons for that. The recipe called for a loaf pan that was 8 1/2 by 4 1/2. From the illustrations on the recipe, the loaf pan also appeared to be metal. I used a glass loaf pan that was actually 9 by 5. So maybe I cooked it too long given the size and material of the loaf pan.
Perhaps tonight I’ll put a slice of my made-from-scratch banana bread into a bowl and top it with a scoop or two of Ben & Jerry’s Americone Dream ice cream. Yeah, that’s the ticket.
If I try this again, I may go out and pick up a metal 8 1/2 by 4 1/2 loaf pan. Or if not, I may try cooking the loaf for only 40 minutes.
Or maybe I’ll just throw my spotted bananas in the compost bin and walk to the Starbucks a block from where I live and get a tall vanilla latte with a slice of banana bread.
Yeah, that’s the ticket.