she swallows’ kitchen | San Francisco, CA
Just like every other human being during quarantine, I’ve been baking. This recipe I got from my aunt.
- Cream white sugar and butter together. Add mashed bananas and well-beaten eggs. Mix together with all ingredients. Bake at 350 degrees for 50 minutes
- 2 cups of sugar
- 1 cup of butter
- 6 ripe mashed bananas
- 4 well-beaten eggs
- 1 teaspoon of salt
- 2 1/2 cups of flour
- 2 teaspoons of baking soda
- A handful of crushed walnuts
This isn’t a vegan or gluten-free or whatever kind of banana bread. It’s full of carbs, dairy, gluten, and most importantly, bananas. I tried making a *:･ﾟ✧vegan, healthy, non-gmo, whatever *:･ﾟ✧ banana bread before and it tasted… what’s the word equivalent to ‘meh’? I’m not saying all-vegan banana bread will taste like that.. but mine did.
I didn’t plan on making this banana bread this day. The bananas I had were getting ripe so I decided to make it without checking if I had the other ingredients. Rookie mistake. I mushed the bananas to find myself short on sugar and flour. I’ve made banana bread tons of times. How hard can it really be? My overconfident cocky ass winged everything without calculating the new appropriate measurements.
At the end of the day, it was good. Could have it been better? Probably. Here’s a little taste test as I start posting about my baking adventures. What have you been baking?
Save this picture for future reference 🙂