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Ishmael’s Banana Bread

0 Comments 24 May 2010

b-bread_tnBanana bread is always a big hit.  Any time, day or night, it’s just right; it fills the void and keeps the crankshaft spinnin’ when the wearies are about to take over.

Here’s Bert Bender’s recipe for an Ishmael favorite – a one-pan batch of banana bread.  Part of the appeal is that it reduces dish-washing, because you can mix it all in the same pan you bake it in (if you choose a pan that is a little larger than the volume of ingredients, and if your oven is large enough).  But of course, you can always mix it in a larger bowl and transfer the mixture into a loaf pan for baking. 

  • Mash 4 large bananas
  • Mix in 1-3/4 cups of pancake/baking mix (Bert now uses Trader Joe’s multigrain mix)
  • 3/4 cup old fashioned oats (or a combination of old fashioned oats, wheat or oat bran, wheat germ)
  • 1 cup sugar
  • 1 cup of chopped nuts
  • 1/2+ cup of dried cranberries or other chopped dried fruit
  • 1/3 cup canola oil (or other vegtable oil)
  • bake at 350° for 60 minutes

Bert recommends making a double batch of the batter and freezing half for future use.
However, if you can handle going first-class……buy Bert’s book: Catching the Ebb: Drift-Fishing for a Life in Cook Inlet and read it while feasting on his banana bread. Literary cusine par excellence!

….Velkommen Variation….

ingredients_tn All these ingredients have multiple uses, a big consideration on a boat with limited storage. Krusteaz for pancakes or biscuits. Oats for oatmeal or cookies. Nuts to go atop oatmeal, ice cream, salads and the same goes for dried fruits; perhaps some almonds sprinkled over baked cod or halibut. And everyone knows a carton of baking soda keeps evils odors away from the refrigerator. Of course, the uses for Bourbon are legendary.

Ingredients:
1.)  3/4 cup shelled walnuts
2.)  3/4 cup shelled pecans
3.)  3/4 cup dried cherries, cranberries or craisins
4.)  1-3/4 cup pancake or baking mix
5.)  3/4 cup oats
6.)  3/4 cup Wax Orchards Fruit Sweet (If you aren’t already using this product, it’s time to start.  Sugar is ancient history.)
7.)  1/3 cup canola oil or melted butter, if you prefer
8.)  2 eggs
9.)  1 tsp vanilla
10.) 1 tsp cinnamon
11.) 1 tsp baking soda
12.) 1 tsp baking powder
13.) 1/2 cup sliced almonds
14.) 3 very ripe bananas
15.) (optional) 1 Tbs bourbon…..and maybe several for the chef

First……roast the walnuts and pecans…..
1.)  Dump 3/4 cup of walnuts and 3/4 cup of pecans on a plate and microwave for one minute.
2.)  Mix them all up and microwave for one more minute.
3.)  Lightly chop the nuts into bits about the size of a raisin
4.)   Add the cranberries to this nutty mix and set aside.
Then……preheat the oven to 350°
5.)  Throw the remaining ingredients in a big bowl. (Yes, that includes the sliced almonds, too…they don’t get the roasting treatment.)
6.)  Mix well with a stick blender until you have a light brown goo.
7.)  Add the roasted and chopped walnuts and pecans plus the cherries/cranberries/craisins to the mix.
8.)  Still well with a big spoon.
9.)  Pour the final mixture into a greased or non-stick loaf pan.
10.) Bake at 350° for 55 minutes.
Finally……let cool a bit and enjoy………Mmmm, warm with a bit of butter…..heavenly.

Now you can mix everything in the loaf pan, but a high sided bowl is more user friendly.  If  you choose the one pan method, a light touch is required with the stick blender to keep all the ingredients in the pan.  A good stick blender like the Viking is more than handy; it’s indispensable.  Norpro makes some nice nonstick pans and they are local, too.  My particular favorite is the Norpro nonstick meatloaf/bread pan.  It’s exceptional for meatloaf and bakes a fine banana bread, too.

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Gerry

Gerry - who has written 111 posts on MVVELKOMMEN.

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