This week for my new recipe goal, I made banana bread using a recipe from The Prudent Homemaker. It wasn’t a complete failure, but it wasn’t anything to write home about, either. I did substitute some applesauce for the bananas (the recipe called for six). And the recipe uses very little added fat, relying on the bananas for moisture. I rarely enjoy very low-fat baked goods, so I’m not sure why I thought I’d care for this one. I also had to bake it for much longer than indicated and it was still a little gummy. We have about half the loaf left and I will probably use it to make French toast this weekend.
I know every new recipe can’t knock it out of the park, but I always hope they do!