Everyone’s to-do during quarantine has pretty much been the same; make Tik Toks, bake banana bread, binge Netflix, find a workout plan, you catch my drift. Today I decided to officially become a member of society and bake (for the first time) banana bread from scratch! While I’m checking things off my list of firsts, I’ll also actively celebrate National Chocolate Chip Day by adding dark chocolate chips to my bread recipe.
Two bloggers inspired my post today and I’d like to show my appreciation. I first saw Daisy Hudson’s vegan banana bread post and thought it would be a bit difficult to try but Lam and The Glam’s healthy breakfast post convinced me I had to try anyway. Additionally, I have to thank King Arthur Flower for teaching me how to DIY self-raising flour for this recipe.
Using multiple sources allowed me to play around with my ingredients and compare baking instructions. Until this experience, I never considered the importance of knowing the role of each ingredient in a recipe. I was also nervous my baking conversions were going to ruin the whole recipe. This is what I came up with:
1 cup rising flour*
3 brown bananas
1/2 cup brown sugar
1/3 cup sunflower oil
1 tsp honey
dark chocolate chips, walnuts, and pumpkin seeds
** 1 cup raising flour: 1/2 cup flour, 1/4 baking soda, 1/4 baking powder
Waking up early, I decided to prepare this treat for my afternoon snack. Hudson’s Banana Bread instructions were super simple to follow and had me feeling like a contestant on a baking show. It’s as simple as 123; mash the bananas, mix in the ingredients, pour it into a bread dish & bake!
TIP: After all was said and done, I felt it was essential to note of how important it is to tap the air bubbles out of the mixture once it’s in the pan BEFORE you place it in the oven to cook! After much research, I realized how major of an impact this can have on your experience.
When my timer dinged and my house was filled with the sweet smell of banana bread, I ran to the kitchen to see my creation. I was severely disappointed.
While the edges of my bread were dark enough to pass for done, the middle was sunken and still a bit under-cooked. I wrapped the top in aluminum foil and placed it back in the over for a few more moments. This seemed to help it become more solid and over course – a little set back would not keep me from tasting my creation.
The “bread” was disgusting.
As you may have guessed by now; this post is more a plea for help rather than a tutorial on banana bread.
I have no idea what I did wrong.
Was it the flower or sugar? Can you use dark chocolate chips in banana bread? I laughed really hard because it was kind of funny but I’m a little disappointed it didn’t work out. In the end, my afternoon cup of coffee was joined by chocolate chip pancakes to celebrate national chocolate chip day a bit early.
In conclusion, I’ll most likely be trying this again and succeeding after my trial and error. While cleaning up, I realized there was a recipe for banana bread on the package of flour. Thanks for rubbing it in my face Pillsbury.
happy (almost) chocolate chip day,