Time to Move On
Have you ever started out with what seemed like a good plan, what might even be thought of as a delicious plan, and then had it linger on a little too long without completion? So long, in fact, that you are forced to consider that maybe the plan wasn’t quite thought through properly in the first place, that maybe you hadn’t considered all the consequences? So very long past any hope of actually achieving what you set out to do that it starts to smell a little odd, to appear discolored, to get all soft and mushy but still, against all reason, you just can't bring yourself to let go?
Of course you have. It isn’t a secret; everyone knows, and you don’t have to be ashamed.
You aren’t alone, we’ve all had it happen at least once in our lives, and there is hope. You don’t have to cling, bitter and weeping, while little flies start to gather and circle the slowly corrupting remnants of your decomposing dream; come with me, let me show you how to get past the grief.
When Bananas Go Bad,
make banana bread!
½ cup butter
¾ cup brown sugar
2 – 2 ½ cups ripe bananas
2 medium to large eggs
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
2 tsp vanilla extract
1 tsp almond extract
½ cup sour cream
1 ½ cups all-purpose flour
½ cup whole wheat flour
Warm butter to soften. Place butter and sugar in a large bowl and blend until smooth.
Break bananas into pieces into the bowl. Crush the bananas and combine with the sugar-butter until uniform in color.
In a separate bowl, beat eggs until uniform in color; add to mixture.
Add baking soda, baking powder, salt and spices to the mixture; blend all until uniform in color.
Add extracts and sour cream to the mixture and blend just until reaching a uniform color; the mixture will foam, that’s a good thing.
In a separate clean bowl or a plastic bag, mix the two flours until uniform in color. Add flour mixture to wet ingredients. Slowly fold the flour into the mix just until uniformly moist. A little unblended flour is fine.
Do Not Overdo The Mixing; if the batter is beaten, or mixed too long, the bread will turn out too dense.
To intensify the flavor, let the batter stand for 20- 30 minutes.
Preheat oven to 350F. Position rack just below the middle of the oven.
Butter a 5x9 loaf pan, add batter. Spread batter to a uniform depth, working it into the corners and up against the walls.
Bake for 60-65 minutes.
Test for doneness with a toothpick, trying at least two places until it comes out clean.
Remove from oven and let rest for 10 minutes on a rack.
Remove from pan and allow to cool for at least 30 minutes or until comfortable to the touch.
The fractured top is a feature, not a bug.
There is hope, for those who are audacious enough to embrace a change in plans.