It was my fourth attempt at making banana bread. The first attempt, it looked amazing, but crumbled into pieces as soon as I cut a slice. It was too dry because there was too much dry ingredients and less wet ingredients. The second attempt, it tasted like literal white bread. The texture was still dry but lacked sweetness because the bananas weren’t ripe enough and the sugar wasn’t enough. The third attempt, it looked like the flatbread sandwich from Panera. The sweetness was just right but didn’t rise enough and was still dry because all purpose didn’t have enough rising power.
It seemed easy enough, mix the eggs, flour, sugar, butter, and bananas, then bake at 350F for one hour. It wasn’t like I needed to memorize the chemistry table of
It seemed easy enough, mix the eggs, flour, sugar, butter, and bananas, then bake at 350F for one hour. It wasn’t like I needed to memorize the chemistry table of