For the past couple of weeks I have been wanting to make my favorite banana bread recipe that I haven't made in about ten years. So earlier this week I purchased the bananas so they could ripen. Friday night I took the egg and butter out of the refrigerator so that they would be room temperature. Yesterday afternoon .. sifted the flour and set the dry ingredients to the side, beat the egg with the sugar and when it came to adding the milk .. oops ! the recipe called for 1/2 cup of milk and I added 1 cup of milk.
No extra bananas, so doubling all of the other ingredients is really not an option unless I want a bland tasting banana bread. I have plenty of extra pecans but I don't want to waste the pecans if the finished product is going to be a total flop. I add the correct amounts of flour, baking powder and salt ... and then my aha moment came .. why not add one cup of wheat germ as I am trying hard to get more fiber into my diet. So I beat the batter quite a bit more than normal in order to get some extra air into the batter to help it rise and add the wheat germ.
I pop it into the oven and test it after about 45 minutes and the cake tester comes out clean. Once it cools down, I am pleasantly surprised .. the flavor is very good but it is a little too moist. So this afternoon I decided to crumble it, put it on a baking sheet and into a 350 degrees oven. Low and behold I ended up with some really tasty banana nut crumble which I served over vanilla ice cream and will probably have it for breakfast tomorrow morning over plain Greek yogurt.
Recipe Rescue Completed !