Banana Bread Summary

Based on Shiho Nakashima's banana bread recipe, I tried making it with the ingredients I had on hand.
Rather than showing it to others, this is more of a personal memo, or perhaps a record of my failures.

Ingredients used
・Eggs
・San-on sugar (original recipe calls for cane sugar)
・Olive oil (original recipe calls for Taihaku sesame oil)
・Pancake mix (original recipe calls for cake flour and baking powder)
・150g banana (original calls for 200g)

Process
(1) Whisk the eggs and sugar over a hot water bath.
　The instructions said to whisk until it falls in a ribbon shape, but I didn't know how much that was, so I mixed it until it formed soft peaks that would droop.

(2) I mixed in olive oil instead of Taihaku sesame oil.
　My logic was that since they are both plant-based, it should be fine! But I did think that butter might have made it taste more like a pastry...

(3) Tear the banana into pieces and add it. The recipe said mashing it makes it moist, but I couldn't mash it well with a spoon, so I left it in chunks.

(4) Pour into a mold and bake in an oven preheated to 170 degrees for 40 minutes.

Done!

I made two types: a pound cake mold and a cup mold.

Served with strained yogurt.

My thoughts
・It's delicious. Even though I used pancake mix, it turned into a proper cake. The crispy exterior is like a Makoron (Sendai confection), which is nice. It's light.

Husband's thoughts
・It was pretty good.

Points I thought were failures
・Maybe I whisked the eggs too much.
・It might have been moister overall if I had mashed a larger amount of riper bananas.
・It took too long from whisking the eggs to baking. Is this why it turned out a bit flat?
・Was the crispy surface caused by overbaking? I should have checked it at around 30 minutes and then decided whether to bake it longer.
・The ones baked in small cups were crispy, crumbly baked goods. The one baked in the large mold felt more like a cake-style baked good.

Notes for next time
・I want to try using more banana, with half mashed and half torn into pieces, to see how that turns out.
・Adjust the baking time.
・Serving it with strained yogurt was tasty.

Using the whisk and baking sweets in the oven really calms me down.
When I'm missing ingredients, I think about what I have and substitute things, which feels a bit like an experiment.
It was a lot of fun to make. I want to try again!