Bread Disaster– Phillip Dunbar

Posted on January 25, 2014


It was eighth grade in my middle school cooking class. Previous to today, my group and I were quite flawless in our cooking and baking. It was the day in the schedule that we were to make banana bread, one of my favorites.

Everything was going as planned, we mixed all the ingredients, created the dough, and placed it into the oven. But that is where the perfection ended.

As it was many years ago, I cannot remember whose responsibility it was to check up on the bread, to ensure it would bake for the perfect amount of time, in order to not under-bake or over-bake the bread.

It went something like this:


  • 3 or 4 ripe bananas, smashed
  • 1/3 cup melted butter
  • 1 cup sugar (can easily reduce to 3/4 cup)
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups of all-purpose flour
  • 5 forgetful students


Preheat the oven to some random numbers. Mix ingredients into a bowl, place dough in a bread pan. Place in the oven, forget about it until smoke begins to fill the room, rendering the bread inedible, burnt, and setting the fire alarms off.

This was a very poor attempt at baking banana bread. A bread that is at its best when it is moist, dense, nutty, and soft, was forgotten about and burnt. As our neglect continued, the room began to fill with smoke, a haziness that began to catch our attention after it was too late. We rushed to the oven, pulled it open, only to find that the amount of smoke would increase in the room. The smoke was so thick and dense, it set off the building’s fire alarm, causing the entire school to evacuate their classrooms, requiring the fire department to come before classes could resume. It was kitchen disaster I would remember for years to come.


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