The picture even refused to upload right side up, and I refuse to try to fix it.
I’ll start by saying, I’d planned to write a post talking about how good this banana bread is, and showing a lovely picture. But I decided instead to tell the truth. I’ll preface by saying, none of this is the recipe’s fault. The parts of the bread I could salvage did taste good, and I’d recommend trying this recipe. But not if you’re having a day like mine.
I tend to be an all or nothing kind of person. So when I have a day where things go wonky, I’m all in. I can’t just have one thing go bad and move on. I have to be sure that everything I touch goes far, far South. Today I blew up things at work that would normally be a walk in the park. And then blew them up again, inexplicably.
Normally when I have this kind of day, I turn straight to baking. Stress baking I call it. Because there’s something really centering about following a recipe precisely, and knowing that the result will be something beautiful and delicious that people will drool over and/or enjoy thoroughly. It gives me something to focus on for an hour, helps me clear my head and move on.
Today was not a clear my head and move on kind of day. Enter: the Paleo Banana Bread Incident, which it will be called from now on.
I read the recipe as I always do. Gathered, measured and mixed the ingredients as always. Slid it in the oven and set the timer as always. And let my nose be my guide.
About 10 minutes before the recipe said it would be done, the bread smelled done. I’ve never made this recipe before, and haven’t ever worked with almond flour before. So I went with what I knew about a white flour bread, checked with a toothpick that came out clean, pushed on it and it felt firm, and it was dark brown on the outside like a white flour bread would look when it’s done. So I did what I rarely do and moved away from the recipe and took it out early.
It stuck to the bottom of the pan, which isn’t unusual for my pan – I keep meaning to get a new one. I flipped it over and instead of the torn bottom I expected…goo. It looked like oatmeal inside. So I flipped it back into the pan and put it back in the oven. I figured it couldn’t get any worse, and I was right.
I was able to salvage about 3 small slices of the bread and the only way to make it look decent was to cut those slices in half down the middle. What was done was very good, and as I said when I started this long, sad story, I’d recommend making it if you’re a gluten-free or paleo baker. I’d probably add a little salt – it’s not as sweet as a normal banana bread but it’s good.
The picture above is what happened when I tried to slice it. It came apart in strange clumps and the best I could do was get a few pieces from around the edges. I should have taken a picture of the goo, but I was still in denial, and hoped I could salvage the destruction.
In any case, I hope you have learned from my mistakes. The morals of this story are:
- Follow the directions if you have no experience making a recipe. The rules are probably there for a reason.
- Everyone has off days – whatever your skill level there will be some flops. You can laugh or cry; laughing’s more fun.
- Make sure I don’t try to help you in any way if you see I’m having one of *those* days. There’s no telling what could happen to you.
If you dare take advice from me tonight, give the Paleo Banana Bread a try – it’s good if you, you know, bake it all the way through.