Final verdict on the banana bread: tasty, though next time I’ll have to set the oven lower. It wound up starting off too hot, which made it a weird two-tone (lighter-coloured for the top 3/4″) and poofy (and then collapsed). But tasty, which is the important thing.
My mom informed me (after it was already half-consumed) that apparently glass pans require the temperature to be set 25 degrees lower. So the next time I make this banana bread, I’m setting my oven for, like, 200 degrees.
Live and learn, I suppose. At least my recent “adventures in cooking,” while still not coming out quite the way I expect them to, are at least edible and moderately tasty. Which is a step up from previous adventures in cooking, which weren’t even that.
Onwards and upwards, I say.
Because I’ve had a request for it, here’s the recipe, as sent to me by my mom:
Julie’s Mom’s Banana Bread recipe:
3 medium very ripe bananas (the blacker the better)
1 cup sugar
3 teaspoons baking soda
1/4 cup oil
1 1/2 cups flour
1/2 cup buttermilk or sour milk (make sour milk with 1 teaspoon vinegar or lemon juice plus milk to equal 1/2 cup)
Preheat oven to 275 F.
Steel Knife in food processor: Process bananas until pureed, about 15 to 20 seconds. You should have 1 cup banana puree. Add sugar, baking soda and salt and process for 30 seconds. Add eggs and oil and process until blended, about 10 seconds. Pour flour over, then add buttermilk or sour milk. Process 8 to 10 seconds longer, until smooth.
Line a 9″ X 5″ loaf pan with aluminium foil. Pour in batter. Bake on middle rack of oven at 275 F. for about 2 1/2 hours, or until loaf tests done. (The long baking time at a low temperature is correct.)