Following on from my weekend of baking, I decided to try this recipe from For the love of cooking which was one of the first food blogs I added as an RSS feed back at the start of the year. If you haven’t had a chance to check it out you should!
Banana and Blueberry bread
Anyway I used the Banana, Blueberry, Coconut and Toasted Walnut bread recipe. The only changes I made were to use Coconut OIl instead of butter (around 35grams), slightly reduced the amount of sugar (to around 50 grams), add some more blueberries and omit the walnuts entirely cause I didn’t have any in the cupboard.
The bread before it goes in the oven.
While I guess most food bloggers would have left the post there, with a beautiful picture of the wonderful bread, I feel the need to confess. The picture above was taken before I tried to take it out of its container, after which it looked like this…
Flopped bread after removing from tin
It still tasted amazing, as long as you eat the outside, the very center could have done with a little bit more firming up. The reason I am making this guilty confession is simply because I am learning – and maybe you are too. So here is what I learnt:
- The shape of a bread tin helps bake the mixture all the way through, it seems obvious now but there is a much bigger diameter to a circle than a rectangle.
- Adding more blueberries, may have helped contribute to the problem, they added more liquid to the mixture making it harder to cook through – and to hold together. (I think this would have been fine if 1. hadn’t also happened).
- After removing it from the tray, I ended up putting it back in the oven, because it wasn’t quite ready. This is because I had done the clean-toothpick-test and said “It’s almost clean, so it’ll be fine”. Once I had put it back in the oven for 5 minutes or so I redid the toothpick test to see what it should really look like – and it was much cleaner!
Feel free to laugh at my disastrous attempt, I know I am 🙂