About Bananas, Psychologically Speaking

I don’t know about you, but I seem to constantly struggle with too many over-ripe bananas. After all these years, you’d think I would have figured out how to realistically manage the inflow and outflow of bananas.  Maybe a life-cycle chart would help.  Or perhaps there’s an app that can tell me when to buy more bananas.

Try as I might, I can’t quite get the purchase and consumption of bananas to come out even.  There are times at the market when I will hover over them, remind self of the likely outcome, then staunchly throw my head back and move on―empty handed.

Just as often though, I will linger over the bananas a tad too long. I’ll pick up a bunch and feel the surge of tension―I have more at home but I’m buying them anyway.  I refuse to accept that there will be dark bananas days ahead.

I tell myself past-their-prime bananas are good.  I should be grateful.

Border-line Bananas
Border-line Bananas

They are sweeter and more nutritious than their younger, firmer predecessors, especially in smoothies and other juice drinks.  We know they are richer in potassium, which helps with high blood pressure, osteoporosis and stroke; they have increased vitamin B-6 which lessens rheumatoid arthritis, depression and heart disease; and they contain plenty of soluble and insoluble fibers, helpful in preventing obesity and hypertension.

Nevertheless, those same youthful bananas continue to sit, gain spots, and grow black.  Likely as not, they will be relegated to the freezer, deferred for another day.  Recently, I was back in that same predicament: what to do with more sagging bananas. Here’s my latest solution for 2 (just) small very ripe bananas.  Good news: it continues to keep on giving for several days, long enough to stop buying bananas for a while.

This Banana Swirl Bread is inspired by Banana Cinnamon Bread at Goodeats.com.  It’s as close as you can get to easy banana-scented cinnamon rolls – but instead of the usual heavy dose of butter there’s only a dash of olive oil.

Banana Swirl BreadLike most yeast breads, there is the rising time to consider. The dough is so well constructed I didn’t even bother to pull out my mixer and opted to stir it up by hand.

Once it has risen the dough rolls out in a flash; it’s sprinkled with cinnamon-sugar and shaped into a loaf for another quick rise.

While the bread bakes, the air is filled with scents of tropical bananas and cinnamon―an unbeatable combination.  The hardest part is waiting for the bread to cool before cutting.  It slices beautifully revealing a gorgeous, pale yellow loaf etched throughout with a cinnamon-brown sugar spiral.

It is delicious sliced and eaten straight up, but there are those who will want to toast it and further glorify it with butter.  I suspect it would make amazing French toast, too. Stay tuned for Episode Two.

Banana Swirl Bread

Inspired by Donna Currie’s Bread Baking:  Banana Cinnamon Bread at  www.seriouseats.com

Ingredients

½ cup lukewarm water
1 packet quick rise yeast
½ cup mashed very ripe bananas (2 small)
¼ cup sugar
¼ cup plain yogurt, Greek-style preferably
1/2 tsp salt
1 tsp vanilla extract
2-3/4 cup bread flour or all purpose flour; divided
1 Tbsp olive oil
Cinnamon-sugar
½ cup brown sugar
1 tbsp cinnamon

Directions 

  1. In large mixing bowl, combine the warm water, the yeast, and a pinch of the sugar; let stand about 10 minutes to activate yeast and become bubbly.
  2. Meanwhile, mash the bananas and add to them the remaining sugar, yogurt, salt, vanilla and a heaping cup of the flour. Combine and add to the yeast mixture, stirring to incorporate.   Add another heaping cup of flour (reserving the rest for the kneading process) along with the olive oil and continue mixing until it forms a smooth mass.  If using a bread hook, continue to beat and incorporate most of the flour until it is smooth and elastic.
  3. If finishing by hand, turn dough out onto floured board, kneading briefly to incorporate remainder of the flour and the dough is silky and elastic.
  4. Place the dough in clean, well oiled bowl and turn to coat with oil. Cover, and let rise in warm place until doubled, about 1 hour.
  5. Meanwhile spray a 9×5” or similar pan with oil. Combine the brown sugar and cinnamon and set aside.
  6. When dough is light, flour the board, turn it out, punch it down and knead it briefly to release air. Roll the dough out to 9”x15” rectangle.  Spread the cinnamon-sugar evenly over the dough, leaving a 3” unsugared edge on the far 9” end.
  7. Roll the dough up, jelly roll fashion, to form a 9” long log. Pinch the unsugared end and seal. Tuck the ends under if necessary and place seam-side down in prepared pan.  Cover with plastic wrap and let rise in warm place until doubled, about 30 minutes.
  8. Preheat oven to 325 degrees and bake for 35-40 minutes until golden brown, rotating to brown evenly if necessary. Remove loaf from pan and cool completely on rack before cutting.  Yield:  1 loaf.

For Goodness Sake, Bread Pudding Muffins

I can’t help myself.  Regardless of a return to 80 and 90 degree weather the calendar still reads October— my culinary roots have instinctively shifted to thoughts of autumn, the harvest, and stockpiling heartier foods for approaching winter.

Like a squirrel salting away nuts for a rainy day, I’m busy brining and roasting more turkey wings than I’ll ever eat, and simmering pots of soup and batches of crystallized ginger.  In this same spirit, I have been mulling over an old favorite recipe for bread pudding muffins and decided to give it an update.

Back in the height of the low fat craze, I made a lot of these muffins.  They used only egg whites (sans yolks, the presumed enemy), plenty of cinnamon, and only a sparse amount of butter, so it was easy to splurge when predictable cravings set in.  It was a smart alternative to the real deal.

Let’s face it:  bread pudding is pretty much bread soaked in flavored custard and baked.  Omit the yolks, the heart of the custard, and this richly satisfying, unctuous pudding becomes a soggy, sweet, one-dimensional impostor.  Of course, my renewed respect for the humble egg has caused a major shift in my approach to cooking and eating. Now, those earlier muffins seem like bleak compromise:  low fat watered down imitations, an uneven swap, in lieu of robust flavor and quality.bread pudding glazed
So, the results are in from my challenge to create a moist flavorful muffin with all the attributes of bread pudding, yet remain ever vigilant to realistic alternatives.  In this case, one that is not ridiculously rich, can be picked up as a portable breakfast treat/snack, and  can also be served warmed for a personal sized dessert.

bread pudding few
Yum, yum, yum!

Bread Pudding Muffins with Coconut Drizzle

Good anytime muffin of cubed bread soaked in vanilla custard, enriched with warm spices, raisins, and dried cranberries, then topped off with a light coconut glaze.  For substitutions, try crystallized ginger, dried currants, apricots or blueberries.

Ingredients
4 cups bread cubes, cut into 1/2″ pieces, crusts trimmed (Sally Lund bread or challah are great)
1/3 cup raisins, 1/3 cup dried cranberries (combine with 1 Tbsp orange or other juice and microwave until bubbly, about 1 minute and let stand to soften)
Custard Base:
2 large eggs
1/3 cup brown sugar
1 tsp vanilla bean paste or rum extract
2 Tbsp unsalted butter, melted and cooled
1 cup milk, warmed
1 Tbsp cornstarch
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch salt

Coconut Glaze (see below) or confectioners’ sugar

Directions
Preheat oven to 350 degrees.  Use silicone cups or fill 6 muffin cups with liners.

  1. Before preparing the custard, trim bread of excessively heavy crust, cut into ½” cubes, and place in a large mixing bowl. Separately, soak the dried fruit; melt the butter; and warm the milk.
  2. Prepare the custard:  In a medium bowl using a hand mixer, beat the eggs until frothy and slowly beat in the sugar; continue beating at medium high until thick.  Mix in the vanilla or rum; stir in the melted butter; then add the warm milk and combine well.
  3. Pour the custard over the bread cubes and stir with a large spoon to moisten evenly. Allow the bread to soak about 10 minutes.
  4. In a small bowl combine the cornstarch, salt, cinnamon, and nutmeg. With a tablespoon, remove one spoonful of warm liquid from the soaking bread and add this to the the cornstarch mixture, stirring to create a smooth slurry.
  5. Stir the spice slurry evenly into the bread and custard and add the macerated fruit.
  6. Mound the bread mixture into muffin cups and bake about 30 minutes, until set and lightly browned. Let cool on rack and drizzle with Coconut Glaze, or sift lightly with confectioners’ sugar.  Yield:  6 servings.

Coconut Glaze:  Combine ¾ cup confectioners’ sugar, 1 tsp coconut oil or ½ tsp coconut extract, and slowly beat in 1 – 2 Tbsp hot water, enough to form a cohesive, thin paste.  Drizzle with a fork over the tops of the muffins.

Recipe can be doubled.  

Romancing the Bread: Sally Lund

The other day I baked up a large loaf of Sally Lund bread and was instantly transported back to my days of frequenting the Bahamas.  Within a heartbeat of sampling its yeasty-buttery- eggy-sweet-softness, I flashed on the much adored Bahama bread sold throughout the islands there.

Sally Lunn 0364One of the highlights of any trip to the Bahamas especially to the outer islands of the Exumas, the Abacos and beyond, is to enjoy slices of their famed Bahama bread.  Local women have mustered up a small industry catering to island trade and cultivating a loyal client base of return visitors— all seeking a supply of this addictive bread.  Once you’ve inhaled it and savored it, you are hooked.

For those aboard itinerant sailboats and motor yachts, it represents lingering sessions of bread sliced with island jam or made into cinnamon toast, French toast, lobster sandwiches, or perhaps a creamy bread pudding.  The association of the bread with the laid-back joy of island life blend into one and are forever linked.  You eat your fill while it’s fresh and freeze what you can — but it’s never quite the same.

Since the Bahamas remain an Independent Commonwealth of Great Britain, their relationship is deeply entwined, spanning back to the early 1700’s.  It’s likely that both Bahama and Sally Lund breads have similar pedigrees with the French brioche style of bread.  In Bath, England, its history dates to the late 1600’s when French baker, “Sally Lund” (Anglicized pronunciation) arrived on the scene. The story goes that her unique brioche bread became so popular that it soon bore her name. Variations of the sweet buttery-egg enriched bread, fashioned into both loaves and buns, have been a staple in the taverns and inns of Bath ever since.

Of course, American colonists had their own versions of Sally Lund bread, and it was also destined to become an intrinsic part of Southern comfort and hospitality.  In Biscuits, Spoonbread, and Sweet Potato Pie, Bill Neal refers to it as “resembling a brioche in texture, the aristocrat of Southern breads.”  That’s lofty praise.

From a purely pragmatic perspective, it is actually a well-mannered batter bread that requires no kneading and can be prepared a day ahead — which allows you more time to prepare yourself for a real treat.  Simply enjoy the loaf freshly sliced with butter and a bit of jam, or as an easy dessert topped with seasonal fruit slathered with a lovely custard sauce.

Sally Lund Bread

Inspired by  Biscuits, Spoonbread, and Sweet Potato Pie by Bill Neal, and other sources

Ingredients

  • 1 cup milk
  • ¼ cup sugar (or more to taste)
  • 1 pkg active dry yeast
  • 6 Tbsp unsalted butter, melted and cooled
  •  4 eggs, beaten well
  •  2 tsp salt
  • 4 cups all-purpose flour, approximate

Directions

  1. Spray and butter a 9″ tube pan or two 6-cup loaf pans.
  2. Heat milk, add sugar and stir until it dissolves; cool to warm to the touch.  Dissolve the yeast in the milk and let stand in a warm place until bubbly, about 10 minutes.
  3. Combine the eggs, salt, and melted butter in a small container.
  4. In mixing bowl with paddle mixer, add the flour and stir in the milk/yeast mixtures to combine.  Then add the egg/butter mixture.  Beat until a smooth, soft batter forms.
  5. Remove dough to a clean, buttered bowl.  Cover, and set in a warm place to rise until it doubles in size, about 1 hour.  (Or store in refrigerator overnight, well wrapped.  For chilled dough, turn out into flour board to divide into 2 loaves or proceed with tube pan.)
  6. Using a wooden spoon beat down the room temperature dough to deflate it and spread it evenly into the baking pan/s.   Cover, and let rise again until light and doubled, about 1 hour.  Meanwhile preheat oven to 375 degrees.
  7. Bake the bread until it is gold brown and begins to pull away from the sides of the pan, 35- 40 minutes.  Let cool on a rack about 10 minutes and then turn out of pan onto the rack to cool.   Makes 1 to 2 loaves.