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    Thursday, May 17, 2007

    It's bananas, B A N A N A S.

    I made banana bread yesterday. Let's just call it banana brick. The ends turned out nice, but it is all soggy in the middle. Even after an hour of cooking and the top getting almost burned. I'm not a baker. I know this, but I still try.

    And on a side note, where does all the brown stuff come from inside the banana bread? You know, the little lines of black? I always thought people put a special ingredient in there to make it do that, but I only used bananas, butter, flour, sugar, egg, and baking soda. What makes it do that?

    3 Response(s):

    Jill Johnson said...

    Hey I made banana bread too. It did the same thing. It must be the humididty? That is what mom used to say when something didn't cook right. It didn't bother my kids, they ate both loafs.

    Keli said...

    My kids ate it too. Funny kids. I'm totally blaming it on the humidity.

    Michelle said...

    Maybe it is because of the bananas. Just a guess.