Homestyle banana bread with a pop of orange flavor
OK, so it looks like a chunk of firewood. And the sides are a bit collapsed. It’s been said that we eat with our eyes first, but let your taste buds do the testing for this homely but delicious bread.
Do as I say, not as I do. I made a lot of aesthetic mistakes with this bread – and it shows in the ugly photo. First, don’t make this bread for someone else if you’re thinking of photographing it! Not being able to cut into the loaf just emphasizes the fact that it looks like it just came out of a pile of firewood.
As for the actual baking, make sure there isn’t too much batter for the pan. I used the 9×5 pan that the recipe called for, but when I poured in the batter, it came to a mere inch from the rim – hence, the boxy, flat-topped shape of my loaf. To get that perfect domed, cracked top, you’ll want to leave at least two inches of space. Toss the extra batter, or if you can’t stand the waste, bake two smaller loaves: an 8×4 and a 5.5×3. That way, you’ll also avoid the slumped sides of my lovely creation. (Smaller loaves will also avoid the risk of a mushy middle – a problem that I increased the baking time from 55 to 75 minutes to avoid.)
Banana bread is not an inherently beautiful product – at best, an unsliced loaf looks like a brownish-yellow blob. But here’s hoping that yours will be prettier than mine . . . but taste just as good.