Progress takes lots of experimentation and the courage to fail. And actual failing. That's a necessary step in the move towards the great stuff.
At least this is what I tell myself as I look at my banana bread.
Okay. So it didn't turn out anything like I had hoped. I saw this recipe online for a Paleo diet inspired banana bread and I was intrigued. I liked that the bread did not use sweeteners and regular flour. Coconut flour or almond flour instead. I'm trying to get away from using too much flour and sugar. And the pictures were lovely. Dense, perfect slices of warm banana bread goodness. I salivated. My bananas were ready as I attempted to veganize the recipe. Instead of 4 eggs I used half applesauce and half Bob's Red Mill Egg Replacer. Maybe that was my error? And they said instead of melted butter you could use Coconut oil. That could be it? Sigh. I don't really know. All I know is I looked in the oven when it was almost all baked and the loaf was high and golden and grand and I was feeling a little giddy.
Then 5 minutes later the timer went off and it looked something like this.
Oh. Well it still smelled good. When it cooled enough to try it my husband declared it tasted like nothing really, maybe a plantain. He made himself a smoothie for desert instead. I tried it and decided it was more like warm baked banana pudding. It was okay.
Of course that was once I drizzled it with honey and added soy vanilla ice cream on top. THEN it was okay, but go heavy on the honey. And heavy on the soy ice cream.
Designer of colorful florals for Moda fabrics. Modern to transitional quilt designer. Illustrator, sewist, crafter.
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