Mr. H and I decided that our adventure on Wednesday this week was going to be a baking one. We've had some overly ripe bananas here for a while that no one wanted to eat. Funny, when they get turned into banana bread or muffins, they sure disappear fast enough!
Interestingly enough, this is one of my favourite recipes that I still hadn't manage to try out here. See the notes written on the recipe? They were for our old house in Toronto that didn't have the greatest (or hottest) oven. Luckily, I thought to turn down the heat a bit on the oven here (it has a convection fan that circulates the heat really well), and also put the two muffin tins in for even less time. Which was a good thing as they were done when the time went off! I think next time I'll even shave another 2-5 minutes off.
We chose to make muffins this time, but there's something to be said for having a nice, thick slice of banana bread with a warm cup of tea, non? I'm thinking a single tin of muffins and a loaf next time.
Update: I had wondered about the difference in country, altitude, oven etc and if the recipe might turn out differently and these did - SUPER light and fluffy! Still rich in flavour but not as dense as I remember the recipe being. When I was cleaning up the kitchen I noticed that I'd inadvertently bought (and subsequently used) bicarbonate of soda instead of baking soda. They are not the same! Joy the Baker has a good blog post about this. Always good to have an excuse to use up more bananas!