(no subject)
Mar. 19th, 2010 11:44 amAt this point, I could probably make banana bread in my sleep. It's the one thing Cordelia will reliably eat for breakfast. Unfortunately, I get about eight slices (plus crusts which she won't touch) per loaf, so my baking day moves every week. I've got some in the oven right now. It smells pretty good, almost good enough to make me want a piece (I don't like banana bread much. I actively dislike it if it's more than about a day old. I do not understand Cordelia's tastebuds in the least).
I've been letting the bananas age a week and a half to two weeks before I use them. That seems to be a balance between too-green-to-mush and so-overripe-I'm-revolted. That means that, at any give time, we have two sets of aging bananas on the hook. The ones I'm about to use always look decidedly iffy, and I have to remind myself that softer and older is better for banana bread.
I use a recipe from Joy of Cooking but vary it. I add vanilla which isn't called for and an assortment of spices which are mysteriously absent from the original recipe. I use canola oil instead of butter/margarine (so as to make this safe for Cordelia) and Ener-G Egg Replacer instead of eggs. I could use eggs, but the egg replacer, with oil for half of the water, works perfectly well in this recipe and can be stored in the cupboard.
I've been letting the bananas age a week and a half to two weeks before I use them. That seems to be a balance between too-green-to-mush and so-overripe-I'm-revolted. That means that, at any give time, we have two sets of aging bananas on the hook. The ones I'm about to use always look decidedly iffy, and I have to remind myself that softer and older is better for banana bread.
I use a recipe from Joy of Cooking but vary it. I add vanilla which isn't called for and an assortment of spices which are mysteriously absent from the original recipe. I use canola oil instead of butter/margarine (so as to make this safe for Cordelia) and Ener-G Egg Replacer instead of eggs. I could use eggs, but the egg replacer, with oil for half of the water, works perfectly well in this recipe and can be stored in the cupboard.