Baking is, famously, a different beast entirely from other kinds of cooking. Particularly for bread, it depends on careful ratios and a fair bit of luck and isn’t as amenable to mid-stream course corrections as most other techniques. It’s easy to end up with loaf after loaf of grimly tolerable bread or overly dry cake and not know what to do with it. I decided to challenge myself recently with a foray into one of the easier kinds of baking, with a twist to make it fit within my dietary restrictions.
banana bread
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