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Aggravation Banana Bread

April 4, 2012

irritated yet?

I get aggravated sometimes when I am cooking. Maybe I get frustrated because I don’t know how to do something, or maybe it’s because something goes completely wrong. Worst of all is when I get in some imagined rush and I overlook something.

This bread is “Jacked Up Banana Bread” from Smitten Kitchen. She (Deb) got the recipe  from a friend of a friend and added a bit of whiskey to the recipe. I don’t know her… but I sho’ likes her style! Anyway this recipe and this bread gave me a bit of the irritated-itis.

I was unfamiliar with the mixing technique. Basically it was mix all wet ingredients (including melted butter) and add the dry ones, one at a time. It threw me off. Irritation. Nevertheless, I also added some walnuts to the bread. Along with the mixing, mix-up , I was taken aback by the volume of batter vs the size of the pan recommended. That little loaf pan was FULL and I wasn’t too impressed with the flavor of the very thin batter either. Heavy sigh.

To be safe I placed the loaf pan on a baking sheet and baked it for just under an hour.
It “didn’t look right.”  It was brown and dark. Irritation. I didn’t know if I should leave it in the pan to cool on a rack or take it out of the pan and put the warm loaf on a rack. Irritation.  Later without much hope I cut it open. It looked really dark, maybe undercooked. Irritation. I tasted it. Eh. Sigh.

photo shoot is almost over, last slice is almost gone.

Glory, glory for the morning!  This morning I took another taste. Kitchen irritation turned to understanding. Another taste. “Not bad.” Another taste. ” hummmm, pretty good.”  and then half the lot was gone. I wish I could tell you a friend came over and we devoured that half  loaf of boozy, spicy banana bread together while talking about all wonderful things and drinking tea. Truth is, I ate the pieces as I was taking pictures of them. I was all alone- it was one moist and spicy shoot.  This loaf is deelish.  Buy some bananas, let them go a few days and make this. I plan on making it several more times- and maybe sharing.

9 Comments leave one →
  1. April 4, 2012 4:10 pm

    We be that you would never become aggravated if you had some canine sous-chefs around to help you in the kitchen :)
    Bella and DiDi

    • April 4, 2012 8:10 pm

      please know Frank and George are always right there… looking for “the leavings”- and i love it!

  2. April 4, 2012 9:12 pm

    Don’t feel too bad… one time my grandma was baking some muffins and used salt instead of sugar. We had no idea until the pretty little things came out of the oven and we tasted them. I just said “there’s something wrong with these…” she knew immediately the error she made!

    Your irritation with not knowing what the darn thing is supposed to look like is shared by many who use recipes. When I write out my recipes, I will keep this in mind and maybe add visual clues along the way. (I agree that adding dry ingredients to the wet is backwards from any bread/muffin recipe I’ve used!) :P

    • April 9, 2012 7:00 am

      thanks. it surely is maddening sometimes.
      (salt not sugar! LOL! cough. cough. Gramma?…)

      also, i swear i answered your and a few other comments a few days ago. i guess not. in my mind i did… did y’all get my mental transmission?

  3. April 9, 2012 8:57 am

    i’m glad everything worked out in the end–there’s nothing worse than spending time and effort on something only to have it turn out poorly. and hey–don’t even think about sharing. :)

  4. April 12, 2012 5:00 pm

    wow. looks amazing!

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