I am the queen of substitutions. I’m always running out of something. That’s my main problem in cooking. I know some of you are thinking that I should do a better job of stocking my pantry, and I’d agree if I had a pantry. I do not. Keeping stock in my house is not practical. Shopping regularly and remembering to purchase everything on my mental list is practical; however, it rarely happens. So I substitute.
Today’s comfort food recipe is banana bread, and of course I had to substitute something. I was fresh out of baking soda and didn’t know what to do, so I turned to my handy cooking companion, the internet, for answers. Turns out you can substitute club soda or in my case, lime seltzer for baking soda, but only in a pinch.
Is there a difference between club soda and seltzer?
I’m so unsophisticated; I have no idea.
Here’s the recipe!
3 over-ripe bananas, 1c. sugar, 1 stick butter, 2 eggs, 1/3c. water (in my case, lime seltzer), 1 2/3c. flour, 1tsp. baking soda, 1/2tsp. salt, 1/4tsp. baking powder, 1/2c. chopped nuts (optional)
AND, here’s my secret ingredient…
Throw in the entire box after you mix all the other ingredients in a mixer. Give a last mix until the pudding is spread throughout, and pour the batter into a greased loaf pan. Bake @ 350 degrees for about an 50 minutes to an hour, or until your toothpick comes out clean.
By the way, FringeMan said this was the best loaf of banana bread I ever made. I attribute this latest culinary success to the seltzer.
In a saucepan, heat a little milk, cream, or 1/2 & 1/2 with a pad of butter. Oh, and a shot of vanilla extract. After the butter is melted, start dumping in powdered sugar until your icing has the right taste and consistency.
I’m not adding the linky thing this week, because hardly anyone uses it anyway. If you have a recipe to share, please leave a link in the comments. Sometimes a comment with a link doesn’t show up right away, but I’ll be checking throughout the day to make sure your comment appears.
Have a super-d-duper-d weekend!