Over at Yellow & Orange talk recently turned to banana bread when Toni posted some delicious photos from one of her baking sprees. It seems Toni and I have in common the fact that we both love our recipes for banana bread. Here’s something Toni and I do not have in common: she loves to cook. Me? There are few things that interest me less. I can cook, but I just don’t like to do it. I have a small list of things that I make and I like to think that I make them well (macaroni & cheese, salmon cannelloni, veggie chili…). Can somebody back me up here? Clay? Bex? Kelly? Piera? Somebody?
Anyway, when I commented, I mentioned my banana bread recipe and both Toni and Dawn demanded I hand it over. In the interest of investigating the feeling of being really (or at least somewhat) domestically capable, I decided to do something that I’ve very rarely done before: I’m going to share the recipe. (Puzzled contacts everywhere scratching their heads… Make-up? Recipes? What’s next? And what did those crazy French people do to Carly???)
From the cookbook Sundays at Moosewood Restaurant.
Yellowman’s Banana Lime Bread
In St. Lucia and Anguilles, I made friends with some local people after repeated visits to the same beaches. I won’t forget their great nicknames: Merit, Rah’s Bucket, Campbell Soup, Sugar Ray, the Ram, So-lar, Freakout, Domino, Splif and Gorgeous. This tasty bread is named after Yellowman.
Yields 1 loaf.
3/4 cup brown sugar, packed
1/2 cup butter, softened
2 eggs, lightly beaten
1 cup mashed bananas (about 3 bananas)
3 tablespoons milk (or plain yogurt)
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground ginger
3/4 cup unsweetened grated coconut, toasted
2 cups unbleached white flour
1 teaspoon baking powder
1/4 cup brown sugar
1 tablespoon butter
1 tablespoon rum
3 tablespoons fresh lime juice
1/4 cup unsweetened grated coconut, toasted
Preheat the oven to 350 degrees and butter a 9x5x3 inch loaf pan.
To make the batter, in a large mixing bowl, cream the sugar and butter. Stir in the eggs, bananas, milk or yogurt, and lime juice. Add the salt, ginger, and grated coconut and mix well. Sift the flour and baking powder together in a separate bowl. Add the dry ingredients to the wet ingredients and mix them until smooth. Pour the butter into the buttered loaf pan and bake for an hour, or until a knife inserted in the center comes out clean. Cool the bread for about 10 minutes before removing it from the pan.
Meanwhile, for the glaze, combine the brown sugar, butter, rum, and lime juice in a small saucepan on low heat, stirring constantly for about 5 minutes, until it becomes a thin syrup. Pour this glaze over the loaf, spreading it with a spatula or spoon to coat the top and sides. Sprinkle toasted grated coconut evenly over the glazed loaf.
Voilà. Bon appétit.