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My neighbor Deb told me my banana bread smelled like a tire fire, and she wasn't wrong
So I finally tried that trick where you leave bananas out until they're basically black liquid, and I guess I left them out for like 9 days too long. I mixed up the batter on a Tuesday night, popped it in the oven at 350, and my whole apartment started smelling like burnt rubber mixed with gym socks. My neighbor Deb knocked on my door around 8pm and asked if I was melting something in the oven, which honestly was fair because I kind of was. I pulled the loaf out and the top was this weird grayish brown color, not golden at all, and the inside was still wet mush even after 70 minutes. Deb (who bakes for the church bake sale every month) took one look at it and just said 'honey, that's not banana bread, that's a science project.' I ended up tossing the whole thing and ordering pizza, but now I'm scared to try again. Has anyone else had bananas go so far past ripe that the bread turns out awful, or am I the only one who can't figure out the timing on this?
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tylerw9211d ago
Man, nine days is rough. I did the same thing last month, left my bananas on the counter until they were basically leaking through the peels, and the loaf came out looking like a mud brick. The smell was the worst part, kind of sweet but also like burnt hair, and my roommate made me open every window in the place. Turns out there's a line between ripe and straight up rotten, and once you cross it the bread just can't be saved no matter how long you bake it. Deb sounds like she's seen some things at those bake sales, so at least you got a honest review out of it. Pizza was probably the right call.
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