GSU Homecoming & A Failed Banana Bread

And then we were back to reality.

It’s the Sunday after an amazing homecoming at Grambling State University. Had the chance to meet up with some great friends, sorority and fraternity family, and see Grambling in all its glory.  I haven’t seen a GSU homecoming so packed in yeeeearrrrsss. The alumni came out in droves this year and it was very exciting to see.

If you decided not to come, you missed ouuuut. #WhyNotGrambling !

We won the game against University of Arkansas Pine-Bluff (UAPB). 70-0. Blowout. They didn’t stand a chance when the score was forty-something at halftime. Can you imagine the turnup after the game? BANANAS!


And speaking of bananas, I attempted to make a banana bread last week and it didn’t resemble a traditional “bread” at all. It was more of an ooey-gooey banana bar. I’d been wanting to make a banana bread for the longest time, but we kept using the bananas for protein shakes. Go figure.

I googled a few recipe inspirations for this treat because I’ve never baked anything from scratch before. I usually just buy the box mix and follow the instructions, but this time around I wanted to take on the “making it from scratch” mission, so I improvised.

A lot of the recipes called for “baking soda” and all I had on hand was “baking powder.” For those of us who don’t know the difference, baking soda, is used for cooking, cleaning, whitening teeth, and baking. Baking powder, has the same basic ingredient as baking soda, but has cream of tartar, and is used as a yeast like agent allowing breads and cakes to rise or become fluffy.


I decided to bake this dessert an hour before I needed to be at work. And because I was pressed for time, I couldn’t properly research if I could use the two interchangeably, so I decided to leave it out completely. Remember when I said I never baked anything from scratch before.

I used margarine, sugar, three bananas, flour, an egg, and two tablespoons of vanilla soy milk (thinking it would leave a vanilla flavor, fail.) The banana bread turned out to be very dense, not fluffy, giving it that ooey-gooey texture, but it was surprisingly tasty. I purposely left out the recipe in this post because I wasn’t sure if  y’all were going to be interested in trying it.

However, I decided to post about it because cooking is an experiment. Sometimes things work out and sometimes they don’t. It’s definitely a process and I’m willing to learn. 🙂


Also, I thought the photos turned out nicely. As of recent, I’ve been practicing shooting on manual mode. Manually adjusting my ISO, aperture, and shutter speed. My comfort zone is programmed modes, such as, Aperture Value (AV) and Time Value (TV). I shoot with a Canon T3i with a 50mm 1.8 lens on manual. I hate using auto-focus, but I love shooting in NATURAL light . . <3 


If any of you are interested in the recipe for this tasty ooey-gooey version of banana bread, I’d be happy to place the recipe below.

As always, thanks for stopping by, and if you have any comments, leave them down below. Don’t forget to follow us on Instagram @themunchiesdigest.

Love & Light,

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  1. I loved your post and thank you for reminding those that could not attend what we missed out on (:

    As for baking, baking soda and baking powder can be used interchangeably, however using baking powder over baking soda may result in a harder product . I look forward to reading more of your posts.

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