Why Banana Bread Should Never Be Baked In A Pot

April 15, 2012

in Domesticated Dishes, Encore Worthy, I Learn the Lessons So You Don't Have To, Sound Bites

You would think that title would be self-evident. OBVIOUSLY, you should NEVER bake banana bread in a pot. I, mean, really – what kind of colossal idiot would even conceive of doing that?

One who is very, very hungry.

And lacks a banana bread pan.

And may or may not have been slightly dehydrated from a killer mixer with the Glee Club the night before.

Some might say that last line would be the embarrassing part of this story. Sadly, they would be wrong….

In my defense, however, I make a REALLY good banana bread. Crave-worthy, even. The kind of banana bread that could have landed me the Big Man.

Had I not baked it in a pot.

Granted, it didn’t seem like such a bad idea at the time. I was a junior in college, and thus had earned the ever-coveted on-campus apartment slot. The dream dorm assignment for those who couldn’t actually pay their rent on time, and thus needed the entire semester to save it up and pay the day before they got shut out of registering for the next semester of room, board, and classes. It came with 2bedrooms, 1.5bathrooms, a living room furnished with what appeared to be the crates that someone’s really nice furniture must have come in, and a kitchen. Complete with a fridge, sink, and stove.

What more could a co-ed want?

Other than a bread pan…

And while I may not have had a bread pan, I had the kitchen essentials: a George Foreman Grill, an awesome shot glass collection, a frisbee, and a pot.

I cooked everything in that pot. Macaroni and Cheese. Jello Shots. Ramen Noodles. It was deep. It was round. And when I had a craving for banana bread that just happened to coincide with the discovery that all of my roommate’s bananas had gotten very, very, very ripe? It seemed like the perfect idea to break out my trusty pot. Sure, I’d be baking the banana bread in the oven rather than on the stove top. But the pot itself was made of metal. Just like a bread pan!

So I mashed, mixed, and poured my little heart out into that pot. Popped it in the oven at 350, and invited the Big Man over for a piece of banana bread fresh from the oven.

By the time he arrived? It was just about done. The apartment was filled with the aroma of warm, gooey banana bread. And melting plastic.

Apparently, there is a reason you don’t cook banana bread in a pot. Partly because its a pot. But mostly because its a pot with a plastic handle on the end. And that plastic handle? Doesn’t do as well IN the oven as it does on the stove top.

Unfortunately, upon opening the oven exactly one hour after I popped in my hard-earned banana bread mix, I realized that while the plastic handle’s fumes were prompting a possible evacuation of the building, it had not actually melted IN the bread. Just to the side. All over the bottom of the stove. Which, logically, meant that the banana bread should still be good-to-go!

So I carved off a few hunks, slathered them with melted butter, and presented one to my sweetheart before sitting down with him to dig in.

At which point, I learned just, exactly, what nuclear waste must taste like.

So. In case you were wondering. Today’s recipe? Should NEVER. EVER. Be baked in a pot.

Unless you have a dutch oven. They’re made for that kind of thing. I think.?

Banana Bread
Author: 
Dish: Dessert, Breakfast, Snack
Prep time: 
Cook time: 
Total time: 
Feeds: 10
 
Made to be eaten warm and gooey, this is more of a cake than a bread.
Ingredients
  • 6 Over-ripe Bananas
  • 1 cup Sugar
  • 1½ cups Flour
  • 1 Egg
  • 1 tsp. Salt
  • ¼ cup butter, melted
  • 1 tsp. Baking Soda
  • 1 Tbsp Sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium-sized bowl, mash the bananas as smooth as possible.
  3. Stir in remaining ingredients, except 1Tbsp Sugar, and blend well.
  4. Pour into a greased bread pan.
  5. Sprinkle remaining sugar on top.
  6. Bake 1 hour, until tooth pick inserted into middle comes out clean.
Notes
Never, EVER, bake in a pot.

 

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{ 2 comments }

NSC April 16, 2012 at 4:03 pm

I tried this same trick when I lived by myself (wonderful memories of NO messes) in my old apartment. Although I think it may have been a frying pan, and fortune smiled that noone else was there to smell the worst smell ever. I too, tried to eat it, and am lucky I retained my motor skills, fertility, eyesight, and a sense of smell.

Now I really want banana bread. I wonder where I can get overripe bananas? This is even worse because my last batch didn’t turn out at all. Stupid gluten free recipes…

Sue CCCP April 15, 2012 at 3:40 pm

You could always line the pot with baking parchment / greaseproof paper . . . :)

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