Tonight I made banana bread. Now I don’t claim to be a great chef, my brother beats me on that. But I would say that the one thing McGarry men are known for are their skills in the kitchen. But I can’t seem to ever get Banana Bread perfect. I don’t want to stop though; I know I have gotten it right a few times. But good old Joe – I never keep the recipe. I find something online and then I cook it—I have a feeling I know what needs to happen to make it better but I never write it down, or remember what I need to do and I have to start all over again.
So here is a review of my banana bread – I know most of you are depressed because you can’t try it, but believe me you are not missing much.
These are the ingredients that I used.
1/2 cup butter, softened
1 cup white sugar
3/4 cup peanut butter
2 bananas, mashed
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 cup chopped walnuts
1 Preheat oven to 325 degrees. Lightly grease a 5×9 inch loaf pan.
2 In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Fold in walnuts. Pour into prepared pan.
3 Bake at 325 degrees or 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.
Well the first thing that I noticed is that I need to not cook it as long. I think I might have even bumped it up to 350 – one of my vital mistakes was that it was burned, but whenever I tested it to see if it was done it wasn’t.
I think there was too much peanut butter in it – I might try a ½ of a cup next time.
It seemed like there was not enough liquid in it – I don’t know if it needed more butter or what, maybe that was because I overcooked it because it tasted very dry. Back to the drawing boards.
Oh and next time I will include a picture…….