I guess it's really me who is absentminded, not the banana bread.

As I gathered the ingredients I put the butter in the microwave to melt. A phone call interrupted things, then when I got back to my prep I realized I didn't have enough sugar! I decided to use brown sugar to make up the difference. It ended up being almost half and half, a tiny bit more white sugar than brown.

I got the batter mixed up, noting that it seemed a bit drier than usual. I chalked it up to using more flour - I usually weigh my flour, 4.5 oz for each cup, but this recipe actually stated 2 cups or 10 oz. I wasn't too worried about it.



I divided the batter up into three mini loaf pans and stuck them on a cookie sheet and into the oven.

Going back over the recipe my eyes fell on the butter. THE BUTTER. That was still in the microwave, not even melted. Oops.



As you can see, the loaves still turned out beautiful, and accidentally low fat. I can always butter the slices, right? The flavor's not bad and it will probably improve over time.

The original recipe, from The NEW Best Recipe

2 cups (10 oz) unbleached all-purpose flour, plus more for dusting the pan
3/4 cup (5 1/4 oz) sugar
3/4 tsp baking soda
1/2 tsp salt
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tbsp (3/4 stick) unsalted butter, melted and cooled
1 tsp vanilla

Adjust oven rack to lower-middle position and heat the oven to 350°F. Grease and flour the bottom and sides of a 9"x5" loaf pan (or 3 mini loaf pans).

Whisk the flour, sugar, baking soda, and salt together in a large bowl; set aside.

Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter in the prepared pan(s).

Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes (40 minutes for mini loaves). Cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)

Two of these are going to live in the freezer where they will taunt me until I finally eat them.