Saturday, December 29, 2007

Because we live in the tropics, in an RV, I had to make banana bread.

Fruit ripens as you watch it down here. Most of it, I keep in the refrigerator but not the bananas. I don't know why but I don't like bananas in the frig and I like shopping for bananas since there are so many kinds and colors and flavors. Anyway, once they get too ripe for my cereal, I peel them and put them in a bag in the freezer. Usually this bag gets shoved in the back behind all the dog food and ice cubes and flavored vodka.

RV refrigerators are not frost free - nor do they defrost themselves. Plus, here where it is humid, the ice builds up really fast. I ignore it for weeks after most people would be frantic that the fins in the back of the refrigerator are now a solid block of ice. Doesn't bother me as long as it stays cold and what could be better at keeping a refrigerator cold than a solid block of ice at the back of it. Well, that works until the solid block of ice in the freezer keeps the air from flowing to the refrigerator and I can no longer chip the bags of dog food free from the ice block.

So, I had to defrost the refrigerator the other night and that's when I found all the frozen overripe bananas and then I had to make banana bread. I have a really good recipe for banana bread*, usually I put walnuts in it but - to my amazement - the walnuts I thought were frozen in the back of the freezer were gone. The ice monster ate them, or maybe I fed them to the dogs one night. So, I used dried cranberries instead. It came out really well, moist and heavy on the banana taste with the occasional tart cranberry.

*Banana Bread recipe

2 cups flour
1 tsp baking soda
1/4 tsp salt
1/4 tsp ground cardamom
1/2 tsp cinnamon
(1/2 cup of walnut pieces or cranberry pieces)

1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
1 tsp vanilla
2 1/3 to 2 1/2 cups of thawed, mushy, overripe bananas

Preheat oven to 350°F or 175°C. Lightly grease a 9 x 5 loaf pan.

In a large bowl combine all the dry ingredients: flour, baking soda, salt, cardamom and cinnamon. If you are using walnuts or cranberries, add them to the dry ingredients and mix them around to separate them.

In another bowl, cream the brown sugar and the butter. Stir in the eggs, bananas and vanilla.

Add the wet stuff to the dry stuff and only stir it until barely blended.

Pour into loaf pan and bake for 1 hour or until a toothpick comes out clean from the middle. I put a tent of tin foil over it for the last half hour as I don't like a heavy crust.

Let it cool in the pan for 10 minutes and then turn it out onto a wire rack or - if you don't have a wire rack, like maybe because you live in a teeny tiny RV - turn it out and set it on its side and turn it from side to side until it cools.

Be prepared to fight anyone around off during the last 10 minutes of baking and until it cools enough to cut. The smell is intoxicating.


Blogger Kate & Terry said...


Thanks for the recipe, miss your cooking!


9:13 AM  
Anonymous Anonymous said...

that banana bread looks so moist and delicious-i'll have to try that recipe sometime.

happy new year's to you and mimi!


4:07 PM  
Blogger harvestmoon said...

We LOVE to make banana bread! I do the same thing with the bananas. For some reason though, our freezer doesn't frost up. Not in 3 years at least.

I find the metal things on the stove work great as cooling racks.

Happy 2008!!!

12:41 AM  

Post a Comment

<< Home