Let's try Dragon Age's recipes: Raider Queen's Bread of Many Tongues

While I was neck deep in Part One of Veilguard's review this week, I was inspired by one of my favourite Raider Queens - Isabela, to treat myself to another old school Dragon Age recipe.

A quick note on the measuring system used in this recipe:

Per my origin, I primarily use the metric system and metric cups (1 cup = 250 mL, 1/2 cup = 125 mL 1/3 cup = 83.3 mL and 1/4 cup = 62.5 mL). I shall try to adjust every measurement accordingly, however due to the complicated nature of this type of conversions (with regards to varying density of particular ingredients) and differences in cups alone (US cups and UK Imperial cups to add to the confusion) I also recommend using a converter, for example:

https://www.thecalculatorsite.com/cooking/    

Raider Queen's Bread of Many Tongues:

MOLASSES SUBSTITUTE:

https://www.biggerbolderbaking.com/molasses-substitute/

• 2 cups (16oz/450g) of dark brown sugar

• 3/4 cups (6floz/170ml) of water

• 1/4 teaspoon of baking powder

• 2 teaspoons lemon juice freshly squeezed

  
  

1. Combine all of the ingredients in a pan on medium heat.

2. Once the sugar dissolves, turn down the heat. Let the syrup simmer steadily until it gets thicker (around 3 to 4 minutes).

3. Let it cool.

   
   

INGREDIENTS for the BREAD:

• 2 cups (240 g) of flour

• 3 reasonably heaping teaspoons of baking powder

• 1/2 teaspoon of salt

• 1/2 cup of melted butter

• 2/3 to 3/4 (150 g to 175 g) cups of brown sugar

• 1/2 (125 ml) cup of molasses

• 2 large eggs

• 4 ripe bananas

1. Peel and mash the bananas using a fork.

2. Stir the melted butter, brown sugar, molasses and eggs into the banana mash and mix well.

3. In a separate bowl, mix together the flour, baking powder and salt.

4. Next combine the flour mix with the banana mix. Stir briskly to combine. But do not overdo it.

5. Place the resulting batter in a buttered loaf pan.

6. Preheat oven to 190°C (374°F). Place the batter in. Bake for around 10 minutes. Turn down the heat to 170°C (338°F). Bake until the top is golden brown (additional 20 -30 minutes).

And here we are. The bread looked good, alas... I did not like it.

I am not a big fan of bananas, they always were a "meh" type of fruit for me. Which is also one of the leading factors I often end up with a bunch of overly ripe specimens, so I was hoping this recipe might be the answer that would solve this problem for me. Well it didn't.

My deepest apologies to all Raider Queens and banana bread (well banana) lovers out there. But if you do count yourself one of them...try it out and let me know what you think.

Final Verdict: