Banana Bread Flop
My husband grew up on a farm, and his mother was a wonderful cook. So when I made my first banana bread, I wanted it to be delicious. I had everything I needed, or so I thought. When I got ready to put the bread in the oven, I realized I had not added baking powder.
I decided it probably wasn't a big deal, so I baked it without the powder. To my horror (and my husband's amusement), we ended up with a heavy, moist 1-1/2-inch-high loaf of banana bread.
It was too heavy to eat, so my husband suggested frying some slices in butter. They were awful. He even tried syrup on his. Because he didn't want to hurt my feelings, he ate it anyway. We laugh about it now, but it wasn't funny then! —Susan Weiler, Benicia, California