My 117th experiment: Banana bread

This banana bread is from KAF cookbook again. I scale down the sugar and oil.

Recipe: Banana bread (1 9x5 loaf)

Ingredients:
- 2 eggs
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 3 very ripe bananas, mashed
- 2 tp vanilla extract
- 1/4 tp baking soda
- 2 tp baking powder
- 1 tp salt
- 1 tp ground cinnamon
- 1/2 tp ground nutmeg
- 2+1/2 cup KAF unbleached all purpose flour
- 1/4 cup sour cream
- 3/4 cup evaporated skim milk

Procedure:
1. Sieve together salt, cinnamon, nutmeg, baking soda, baking powder, flour.
2. Beat 2 eggs with sugar and oil until foamy. Add vanilla extract.
3. Grease a 9x5 pan with crisco shortening. Preheat oven to 350F.
4. Transfer egg mixture into a large bowl. Add dry ingredients all at once. Mix well.
5. Stir in skim milk and sour cream.
6. Pour into greased pan. Bake at 350F for about 1 hour.

Results:
12:14pm, ingredients:

4:21pm, 3 bananas:

4:35pm, bananas mashed; 2 eggs, 1/4 cup sugar and 1/4 cup oil to be beaten; dry ingredients including 1/4 tp baking soda and only 1 tp baking powder, along with other spices, salt and flour:

4:36pm, eggs beaten with sugar and oil:

4:39pm, banana mixed into egg mixture:

4:41pm, flour mixture stirred in:

4:43pm, 1/4 cup sour cream with 3/4 cup evaporated skim milk:

4:46pm, final batter:

4:46pm, thickness of batter:

4:47pm, batter in pan:

4:47pm, batter height in pan:

4:49pm, 1/2 tp of baking powder stirred into batter just before baking:

4:49pm, to bake at 350F:

5:38pm, baked 50 minutes:

5:38pm, internal temperature only 180F:

5:39pm, thermometer coming out with just a little stickiness:

5:45pm, loaf covered with foil and resumed baking for 5 more minutes:

5:45pm, loaf's height when just done:

5:45pm, loaf's corner:

5:57pm, loaf's cooled height:

5:57pm, loaf turned out:

5:57pm, loaf's bottom:

5:58pm, top:

5:58pm, heel:

5:58pm, side:

5:58pm, corner:

Overnight, 8:51am, top:

Overnight, 8:52am, heel:

Overnight, 8:53am, interior:

Overnight, 8:53am, crust:

Observations:
1. The original recipe calls for 1 cup of sour cream and 1 tp of baking soda. However, since I only have 1/4 cup of sour cream, I use only 1/4 tp of baking soda. However, I forget to scale up the baking powder by 1 tp. At the end, I just stir in an extra 1/2 tp of baking powder. As it turns out, the result isn't too bad.