true confessions

23 Oct

I have a problem.

I

Can’t

Stop

Making

Banana Bread.

This time I got so excited about adding Rye and Amaranth flour in addition to the All Purpose and White Whole Wheat that I added an extra 1/4 cup of flour.  I had to up the almond milk, but didn’t realize my mistake until the bread was out of the oven.  Also, for lack of blueberries I added chocolate chips.  I maintain that blueberries are a superior add in.

The Rye and Amaranth worked fabulously, but I wish I hadn’t added the extra flour.  I prefer a super moist banana bread, and the extra milk was just enough to get the dough to a workable consistency.

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6 Responses to “true confessions”

  1. Cara 10.23.2011 at 10:26 AM #

    I’ve got an idea….why don’t you come up with a completely gluten-free banana bread for your friend Cara??! Yes, that sounds like an excellent idea (at least I think so…)

  2. Kate 10.23.2011 at 12:32 PM #

    That looks like a delicious addiction…

  3. Vanessa 10.24.2011 at 9:09 PM #

    Oooo… I have this problem too. =)

  4. Cara 10.26.2011 at 9:54 AM #

    Are you *still* making banana bread??? Take a break and come back–I miss you 🙂

    • corrinadarling 10.27.2011 at 1:05 PM #

      you are the sweetest! got a little overwhelmed betwixt mofo, kids, and my husband’s heinous work schedule. MoFo MoFail.

  5. Jojo 11.01.2011 at 3:45 PM #

    I really love banana bread & yours looks perfect.

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