I had planned to make a new recipe for banana bread today, but I never thought about how important it was to have that cup of coffee first. Lesson learned - I hope.
I was measuring my dry ingredients and needed 3/8 cup. No problem. I knew I had a 1/8 cup measure and a 1/4 cup so I was good. The math worked fine. Where I failed was in reaching for the measuring cups without checking. I thought I had the right sizes and moved right along - flour, brown sugar blend, baking soda, salt, cinnamon. I was whisking away and was about to go to the next step when that delayed sip of coffee aka caffeine shot kicked in. I looked at the measuring cups and literally said out loud "OH NO!!" My dogs looked at me like I was telling them that they were not going to get breakfast!!
But no -- the gasp was not meant for them. I realized that I had pulled out a 1/4 cup measure AND a 1/3 cup measure!! I might have been able to fudge a little had I just used the 1/3 cup - but no - I used both and knew that it was way too much sugar for the recipe. So that bowl of flour mixture went straight into the trash . I gulped a few more swigs of coffee and proceeded to remeasure and get the correct amounts into the bowl!! Good grief!
So what was I making?? Here is the recipe, thanks to another blogger and a great cookbook. Used a bit of inspiration from both! And the second time around it turned out perfect!!!
Brown Sugar Banana Bread with Dates!
adapted from Cookies and Cups and The Back in the Day Bakery Cookbook
2 cups flour
3/8 cup Splenda brown sugar baking blend
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. baking spice (Penzey's Spices)
1/4 c. chopped dates
1 1/2 cups mashed bananas (4 small)
1/4 cup Greek yogurt (I used Trader Joe's vanilla bean)
6 Tbsp. butter, melted
2 tsp. vanilla extract
Preheat oven to 350. Spray a 9x5 loaf pan with cooking spray (I use EverBake from King Arthur Flour - love it and it never fails me!). Set aside....
In a medium mixing bowl, mix together flour, brown sugar blend, baking soda, salt, cinnamon and baking spice. Mix in the chopped dates. Whisk til well combined
In a separate large bowl, mash 4 small bananas (that is what it took for me to get 1 1/2 cups -). Add yogurt (can substitute with sour cream), eggs, melted butter and vanilla.
Fold the dry ingredients into the wet ingredients and combine until just blended.
Pour into the prepared loaf pan. OPTIONAL: Sprinkle several tablespoons of the brown sugar blend over the top of the batter. It will form a nice crust as it bakes..
Bake for 45- 50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes and then remove from the pan after running a knife around the edges to loosen.
Cool completely on a wire rack.
So when you forget to take a picture before it goes in the oven......
Oh I wish you could smell this...
It was SO hard to wait for this to cool!
Look at that crunch brown sugar topping!!! So Yummy!
Tried a new spotlight feature on this picture - highlights all of the moist ingredients.
A closeup of the bananas and dated scattered throughout!
Ready to eat? Breakfast anyone?