Gastroanthropology

Banana Bread

Bananas. What a wonderful fruit. So easy to peel and they travel so well. Did you know the average American eats nearly 30 pounds of bananas a year? But, there is this thing I have about bananas. I can not eat a banana that is too ripe. I eat them the moment they go from green to yellow. A single brown spot? Eew. Yuck. Not for me. Usually a bunch of bananas will turn color all on the same day...once they've gone from just barely ripe to ripe I can't eat them. Not a problem. Just wait a few more days and they are perfect to mush up for banana bread.

I guess calling it banana bread is a bit misleading. It's more like a cake. This banana bread cake is so moist and rich, it literally slithers down your throat. Even the batter is delicious...so much so that you won't want to scrape the bowl clean so you have some to lick! 

This is my go-to bread cake. It's a recipe that I've had for a long time and over the years its morphed into what's posted below. It's a very flexible recipe so change up the spices or maybe add chocolate chips. If you take out the oats add a little extra flour. 

These walnuts I brought back from home...they are from my long-time friend's family ranch in California. They are so fresh and delicious I almost hesitated using them in this recipe because I love eating them plain and dread the day I eat the last one.

BANANA BREAD CAKE

4 ripe bananas

1 1/4 c sugar

6 oz. unsalted butter, melted and cool to room temp.

2 eggs, room temp

1 tsp vanilla extract

1 1/3 c all-purpose flour

1/4 c coconut flake, or shredded coconut

1/2 c rolled oats

1/2 tsp cinnamon

1/2 tsp salt

1 1/2 tsp baking soda

1/2 c chopped walnuts (optional)

METHOD

Mash bananas and mix in with sugar. Slowly add melted butter. When its just combined at eggs one at a time. Add vanilla extract. Combine flour, coconut, oats, cinnamon, salt, and baking soda. Add drys to wet. Mix until just combined. Stir in walnuts. Bake at 350F/180C for about 30 minutes, until it is a deep brown and toothpick comes out clean. This recipe makes about 2 regular size loaves (fill 3/4 of the way high - this batter does not rise too much).

If your interested in my wooden loaf pans check out my pumpkin cake post where there's info on where I got them.

Tips - Remember you can always freeze ripe bananas to make for banana bread cake later. Just peel and freeze. Defrost before using in this recipe.

Custard Day

This week I've had a guest stay with me here in London - the very talented pastry chef, Ms. Belinda Leong. Belinda has left San Francisco for a few months to pursue a long time dream of training with the best pastry chefs in Europe. Her first stop will be Paris and I will soon visit to taste and report on some of the spoils of her labor.

Belinda was my former boss and co-worker and probably the most influential person in my pastry work. While I have a tendency to lean towards "homey" desserts, like apple pie, Belinda's work is much more refined and cutting edge. Yesterday she succumbed to my wishes and we tested some old favorites all in the name of custard. We toyed with rice puddings and bread puddings. Yesterday's winner was Croissant Banana Bread Pudding with Blueberries.

CROISSANT BANANA BREAD PUDDING WITH BLUEBERRIES

4 eggs

1 c cream

1 c milk

3/4 c sugar

1/8 tsp salt 

1/2 tsp vanilla extract

2 ripe bananas, mashed

6 croissants, day-old and cut into 1-inch squares

1/3 c blueberries

METHOD

In a large bowl beat eggs with a whisk. Add liquids, sugar, vanilla, salt, and mashed bananas. Dip croissant squares in the mixture and place in a medium-sized baking dish, taking care not to press or pack-in the pieces. Sprinkle blueberries all over. Pour remaining liquid over top. Wrap the entire dish in plastic and then in foil. See below.

 

Bake for approximately 45 minutes in a 325 Fahrenheit/160 Celsius oven. Pull back foil and check pudding after 30 minutes to make sure everything is cooking evenly. When pudding is ready an inserted knife will come out clean and the foil should puff up. Serve warm.

 

Optional...for a little more decadence pour a little creme anglaise on top.

CREME ANGLAISE

• 1/4 c cream
• 1/4 c milk
• 1/8 c sugar
• 2 egg yolks
• 1/4 tsp vanilla or 1/8 piece of vanilla bean
• pinch salt

METHOD

Scald milk and cream with sugar. Temper with egg yolks. Return to low heat. Add vanilla and salt. Stir constantly as it thickens taking care to make sure mixture does not curdle.When mixture coats the back of a spoon take off the heat. Strain through fine sieve. Pour on top of the cooked bread pudding. Serve.