Happy Day to you, awesome readers!
With all my kitchen fails, my friend Goeff can’t understand why my kids don’t suffer from mal-nutrition.
“I cook,” I tell him (often). “I just don’t cook WELL.”
And so I suppose it should come as no surprise when yesterday I tried to bake a banana bread and ended up with . . . something else.
It was actually a learning experience for me because I got to discover that burnt AND raw at the same time is a thing. Who knew?
(For the record, I tried to channel Julia Child to help me transform yesterday’s kitchen fail into something gooey and flambé but apparently she’s ignoring me.)
So in my defence of yesterday’s disaster, I’ve decided to represent myself in this case:
I present you with . . .
*Drum roll, please*
The recipe I downloaded from the internet
Let’s start with Exhibit “A”, shall we?
“Simply” would insinuate “simple” or “dummy-proof” or better yet “fail-proof”.
This is a lie.
In my family we’ve always put butter ON our banana bread so putting it IN the recipe doesn’t make sense to me. This is why I replaced the butter with milk.
Apparently, that wasn’t such a good idea. But you get my logic, right?
I bake almost never so baking soda is not something you’re likely to find in my kitchen – unless if it’s stashed in a corner of a cupboard somewhere. In which case it’s probably been there for five or six years. I don’t even know what baking soda does and saw no harm in skipping this ingredient.
Apparently, that wasn’t such a good idea either. In my defence, baking soda is something people clean their teeth with so why would I put it in a food recipe?
Why cook something at 350 degrees for an hour when you can cook that same something at 450 degrees for 40 minutes?
Apparently, this also wasn’t such a good idea.
PS. A few of you have contacted me with thoughtful messages about really good and EASY banana bread recipes. Please feel free to forward them to me so that I can get my daughter to make us real banana bread. And by “real” I mean edible.