𝘐𝘯𝘵𝘳𝘰𝘥𝘶𝘤𝘵𝘪𝘰𝘯

For this final food blog I decided to make banana bread. I wanted to make this because we had extra bananas lying around, and it would be convenient to have for breakfast. My mother and I made it together. We used to always bake banana bread or zucchini bread together when I was younger, so it’s sorta like a tradition. I remember bringing them to church on Sundays after we baked them. When the sessions were over, everyone would gather around the food table and eat what was brought (like a potluck). We received many compliments on the dish.

We did not have to make any changes to the recipe. We had all the ingredients required, and the consistency of the batter was correct. The only thing we did was add more flour. This was only because our dry measuring cups said 240ml and 120ml instead of 250ml and 125m. We decided to play it safe and add 3 more teaspoons of flour.

We put the batter in the oven for 55 minutes, however it seemed like it needed a little more time. When we stuck a toothpick in, the sides of the bread came out clean, but the middle was still undercooked. We put it back into the oven for another 10 minutes and it was good to go! The outside of the loaf was firm and brown and the inside was moist and soft. The whole house was filled with the aroma of warm banana bread. My brother gave the bread two thumbs up, and I think my dog did too. Everything went really well and I would definitely make it again.

𝘗𝘩𝘰𝘵𝘰𝘴

𝘙𝘦𝘤𝘪𝘱𝘦

Link: https://www.food.com/recipe/best-banana-bread-2886

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