When good banana bread goes bad
Did you know I make delicious banana bread? Seriously, it is yummy! Check it out – I wrote a whole post last year all about how to make it: Going Bananas for Banana Bread Step-by-step instructions, and photos, and everything!
This week, Charlie decided that he wanted to try out the recipe for himself. So he made up a double-batch of banana bread (because of course making a single batch would be too easy!).
Half the batch, he baked in the silicone bread mould that I usually use, and it turned out great. But the other half, he decided to bake in a Christmas tree mould that we picked up on a whim a few weeks ago. I thought that spreading butter on the inside of the mould would be enough to stop the banana bread sticking, but it didn’t work I’m afraid.
Such a shame, because it looked absolutely delicious when it came out of the oven. But as soon as we tried to get it out of the Christmas tree tin, it just all fell apart…literally.
(At least it was still edible – and it still tasted great, to be fair!)
I’m a bit hesitant to cook anything else in that tin now, which is a shame because it’s so pretty and Christmassy. Do you think it needs to be lined in greaseproof paper? Or should we just have used more butter? Anyone got any ideas how to make it work?