Makeshift Banana Bread

I’m always more optimistic about my weekly fruit and veggie intake than I should be, which unfortunately often results in fresh produce going to waste.

I’ve had a pair of bananas sitting on the counter since last week, getting browner by the day. Last night, I looked at them and decided that banana bread (and not the trash!) should be their destiny.

After consulting my usual recipe, I realized that I didn’t have a few of the ingredients (vegetable oil, baking soda, and walnuts–optional), and I was nervous about making substitutions. So I Googled “what can I make with these ingredients” and came across SuperCook, which is now probably my favorite thing of the week. It’s a website that lets you enter the ingredients you have on hand, and it generates recipes!

I settled on a quick and easy banana bread recipe (this one), and started whipping it up. Since I only had 2 bananas, though, and I wasn’t sure how many mashed bananas were equal to 1 cup, I divided the rest of the recipe in half.

Here’s what I started with:

my array of ingredients

my array of ingredients

The directions for this recipe are super easy:

1) Mix it all together.

banana mush

banana mush

2) Grease your loaf pan. (I used a glass pan, so I skipped this step. Yay for 2-step recipes!)

3) Bake at 325 degrees for 50 minutes.

the palest banana bread I've ever seen

the palest banana bread I’ve ever seen

As you can see, my bread turned out a suspicious light yellow color. I’m not expert enough to know the cause, but I’d hazard a guess that it’s because of some combination of the following:
1) I used olive oil instead of canola oil, because it’s what I had, and Google said I could;
2) I used almond extract instead of vanilla extract, again, because it’s what I had;
3) I didn’t have the cinnamon that the recipe called for, which might have made the recipe photos darker; and,
4) Something about the low baking temperature? (Maybe it wasn’t hot enough to brown in the oven?)
At any rate, it’s still pretty tasty. I think it tastes more like almond extract than banana, but that’s okay. It’s nice and squishy, which is the consistency I shoot for in my banana bread. And a snack for the next few days is ten times better than more fresh fruit winding up in the trash can!
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