And for Dessert....

Big Mistake Banana Bread

So, this was my attempt at making “Copycat Starbucks Banana Bread” recipe from Charlene over at myfrugaladventures.com. Her recipe received 4.9 stars from 77 reviewers. With those ratings, it had to be good.

I tweaked the recipe a bit, to hopefully make it even more delectable. For instance, I buttered and floured my pan. I used 5 bananas instead of three. I chopped the bananas instead of mashing. I used pecans instead of walnuts. I also brushed the top with butter after 50 minutes in the oven.

I’m not a natural-born cook like my husband and daughter, but I do try. I am always shocked when a dish turns out just as expected. I like to “wing-it” here and there, and today was no exception. I had a strong desire to use up ALL of the old bananas. I usually have to re-read recipes to make sure I got all the ingredients added. Today, I guess I was in a hurry….but my mistake turned this recipe into something even better than expected. This is the most delicious banana bread my family has ever eaten. That’s a 5-star rating from all 5 family members. The amount of banana in the bread is perfection. You get a little bit of fruit with every bite. The texture is dense and so moist! I really want to eat the rest of it myself because it is that good.

The mistake? After we devoured our slices, I realized that I forgot to add the egg. Whoops! I truly don’t understand why it holds together so well without the egg, but I am thankful that I missed that ingredient. This is a TO-DIE-FOR banana bread. Sorry egg. No need for you here!

Ingredients

2 cups flour

1 and 1/8 cup sugar

1 teaspoon baking soda

¼ teaspoon salt

½ cup vegetable oil

2 Tablespoons milk

½ teaspoon vanilla extract

5 small over-ripe bananas, chopped up well

1 cup chopped pecans

No egg. Seriously.

Directions:

1. Pre-heat oven to 325 degrees F.

2. Coat loaf pan with butter and flour.

3. Mix dry ingredients well.

4. Mix wet ingredients well.

5. Combine dry and wet ingredients.

6. Add ½ cup of nuts. Stir well.

7. Pour into pan.

8. Sprinkle remaining nuts on top.

9. Cook for 50 minutes.

10. Brush top with melted butter.

11. Cook remaining 20-30 minutes.

12. Done when bread springs back when you press on the middle of the loaf.

13. Let cool for 20-30 minutes before slicing.

Now go hide some slices for tomorrow. :)