No sugar tonight.

N

What did I do after I came home tonight?

Well. I made this.

Banana bread. The recipe is right here.

At first I was worried. Although crusty on the outside, whenever I stuck a knife in a loaf, it came out goopy. A Little Birdie told me that my grandma used to refer to this as the “balling” stage.

*crickets*

I haven’t Googled the official definition. But if that stage is also known as the “mucky, gummy, bake-me-for-another-half-hour” stage, then yeah. That’s it.

In the end, my elders’ advice won. I didn’t want to burn my babies to cinders, so I gave up and left them alone.

And I tell ya. Magic ensued.

Once cooled*, my loaves firmed up. My bread tastes lovely–chewy, but cooked. Just like regular banana bread.

And all without a pinch of the sweet stuff.

*I just noticed that the recipe says to let the bread to cool “lest you run the risk of an extra-crumbly bread.” In my experience, “crumbly” was the least of my worries. 😉

About the author

Claire

Thank you for stopping by!

My name really is Claire. I’m a Canadian of Caribbean descent.

I enjoy writing and thinking about theology, culture, health, beauty, and books.

My site's cover photo is from CreateHER Stock stock photos.

By Claire

Claire

Thank you for stopping by!

My name really is Claire. I’m a Canadian of Caribbean descent.

I enjoy writing and thinking about theology, culture, health, beauty, and books.

My site's cover photo is from CreateHER Stock stock photos.