The blog of Oh Sweet Day!
We all love banana bread for its simplicity and versatility. It can be a plain old banana bread loaf. And you slice it and smear some butter on top for breakfast. It can be the one with tons of great stuff. Chocolate chips are almost the must-have! I love mine with walnuts and coconuts too! And you know the smell of it when it’s being baked in the oven…oh!
I wish I could remember how I came up with this delicious cake. Because that would be one of my very rare genius moments.
Sponge cake with or without butter?! I’ve tried both. And honestly I couldn’t tell the difference at all. Sometimes I just feel like to have a little fat in my slice of cake because cake and butter are best friends. But I will have to say that the tempering process of adding the melted butter into a small portion of cake batter before mixing it to the rest can really be a pain in the ass. It could be the separated cake batter, deflated cake layers, or gummy tasted cake.
My bread making journey has been pretty okay, as in no huge failures so far. Probably a few ones that came out a bit too crusty on the outside and not as fluffy on the inside. We still enjoyed eating them. Maybe not as fresh after a few days, but microwave it with a spray of water, it’s fine!
For a very long period of time, my go-to perfect pie crust is shortbread crust. Because one, I’m more confident making a good shortbread crust than a pastry one. And two, shortbread means a lot of butter, and everyone loves a lot of butter!