I’ve taken to making a simple banana-bread-like loaf cake using boxed yellow cake mix and mashed bananas. It’s quite delicious, with taste and texture very much like traditional banana bread, but faster and easier. (Sometimes I make it with applesauce instead of bananas—just as good.)

I’m not much for improvisation in the kitchen. Sure, I experiment some, but I’m not one of those fearless, confident people who freely invent variants and know just what to substitute for what. I was actually amazed when my daring modification of cake mix worked out so well.

So before I try it, I’d like a clue: what if I chopped, say, ⅓ to ½ cup of canned cling peaches and added it to two loaves’ worth of batter (i.e., one box of cake mix plus bananas and seasoning)?

Would the peaches add too much moisture and make a soggy wet mess?
Would they dry out and shrivel like raisins?
Would they taste sweeter?
Would they taste less sweet and need some brown sugar?
Would they combine appealingly with the banana or taste awful?

Should I just forget about it?

 

Tags as I wrote them: baking, recipes, bananas, peaches, cake, banana bread.

Topics: baking, recipes, bananas, cake, peaches, banana bread