Banana Bread

Those who know me well will find it interesting that I am posting about making banana bread for two reasons. The first is I don’t eat banana bread, and the second is I’m not the best baker. I named my blog after cupcakes because I like to eat them, not particularly because of my skill of making them. This story begins with three overripe bananas and my plan to make banana bread for some of my family. See, whenever I am making banana bread I am never making it for myself. In fact I won’t eat bananas in anything but their plain straight from the grocery store form, and only at a certain ripeness. Once they past that point I refuse to eat them, hence I end up making quite a lot of banana bread for someone who doesn’t like to eat it.

Perhaps I should give a quick story of why I don’t like banana bread or foods with banana in them. It all stems from a 1994 (95?) celebration of my great-grandmother’s 90th birthday. While it was a joyous occasion some of us unfortunately got food poisoning. Before we realized we had food poisoning I ate about six little Debbie banana breads (they were miniature. I still shutter a bit as a I write this). So without giving all the unnecessary details, I don’t like banana bread now. In fact I didn’t even eat bananas up until about five years ago, and the smell of baby banana food (I shutter again). Anyway, that is neither here nor there, but it brings me up to date on making my latest banana bread. I don’t have my own special recipe, but I do have one I recommend. It’s from Food Network’s website. It’s the Banana Walnut Bread (I leave out the walnuts) made by Food Network’s Kitchens. It’s simple and easy, it only has about six ingredients.

I have made this banana bread several times, but despite making it over and over I still run into trouble occasionally with my cooking. I ended up having half of the banana bread stick to the pan and pieced it together. This is just an example of one of my many baking debacles that I run into, however I continue to bake figuring one day my food will turn out the way I expect. Despite all this my family members that I delivered the bread to enjoyed it, with one of my favorite little food critics stating “It was yummy, it was like lovin’ in my tummy”. I’m not sure if I can give a recipe a better recommendation than that.

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Why I Cook Cupcakes Wednesdays

– Because they take less time to bake than cake.

– Because you can decorate them according to each individual person’s preference. For example, this year for my husband’s birthday we will be having both peanut butter icing and vanilla icing.

– Because you can buy cute cupcake containers and put them in your kids’ lunch for school.

– Because you only have to frost the top of a cupcake, not the sides (which can be difficult and normally causes my cakes to lean).

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Why I Cook Cupcakes Wednesdays

– Because they are weight friendly. You can eat just one cupcake and you know exactly what the portion is that you are eating. (And if you eat two, you know you are getting the same portion as the first)

-BecauseĀ  they encourage peace. You don’t ever hear anyone at a birthday party complaining about one person’s cupcake being bigger than another person’s (well maybe, but you shouldn’t eavesdrop on conversations at parties anyway. It leads to all sorts of misunderstandings.)

– Because I have a hereditary trait of not being able to cook even cakes (Which means that all my cakes slide. It’s passed down from one generation to the next). But a cupcake doesn’t slide.

– Because there is an equal proportion of icing to cake. That’s just simple physics.

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