Three bananas sat browning on the kitchen counter.
“Use me,” they seemed to cry. So I googled “Best banana bread recipes” and scrolled.
I’m not a person who has a go-to recipe for things like banana bread or chocolate chip cookies, which is probably why my baking attempts are wildly inconsistent. The recipe I landed on was a banana bread with coffee-cake style cinnamon streusel topping. I gathered the ingredients and got to work.
I’m not particularly good at measuring... or following directions, to be honest. I tend to prefer winging it. A little of this, a little of that. It works for pasta sauces and stews, but usually makes baking disastrous.
Not this time.
The two loaves of banana bread turned out perfectly. Buttery, sweet, and moist. They had a coffee-cake swirl of cinnamon sugar throughout, and crumbly goodness on top.
They’re gone now.
My husband and i lack self cobtrol.
More reasons not to work harder on perfecting my baking craft. Better to keep it occasional after all.