I’ve been baking a lot here. Everything we bake is some unmeasured multiple substitution miraculous accident.
I’ve shaken off some snobbery and gone with margarine. It’s way cheaper than butter here. We consider ourselves mostly above “medium fat spread” even though margarine is totally a fat spread too.
We’ve done a couple of iterations of cinnamon rolls. Here’s one:
Our oven is so photogenic, right? I love that lightbulb. Actually it’s all Kathryn’s talent. If your oven needs headshots, she can hook you up.
1/4 cup vegetable oil
1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
3 bananas, mashed (1 cup mashed banana)
Pre-heat the oven to 350°F .
In a large bowl, whisk together the flour, salt, sugar, baking soda and salt. Mix in the margarine, bananas and eggs. Stir in the chocolate chips (do not overmix!) and pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean.
After the internet gave us this recipe we replaced oil with margarine, which is the word of the day. We added 1/4ish cup flour, 1/4ish tsp of baking powder, some vanilla, clove, allspice, ground ginger. While this was perfect in every way, I’d love to just go crazy with the apples next time. We replaced some of the banana with one diced apple and some caramelized sugar: Sugar and margarine in a stainless steel wok, cooked on medium high until it turned to bubbly caramel, then toss in the diced apple.
As you’re stirring the caramel and attempting to not have a burnt sugar hard shell coating on your stainless steel wok/saucepan, you’ll end up with impossible caramel crust stuck to your spoon. If you are able to free any of this into your batter, you are in luck–this turns out to be the best thing! Little surprise caramel bits in your apple banana bread might be the best part of your day.
We were also pretty inexact about the measurements. That’s important too, I think.