Southbound Banana Bread
I first made this recipe when sailing on ships from Panama to Alaska. We would pick the bananas in Panama and wouldn't make the bread until we were southbound from Alaska (about two weeks later when the bananas were very ripe). Hence the title Southbound Banana Bread
I first made this recipe when sailing on ships from Panama to Alaska. We would pick the bananas in Panama and wouldn't make the bread until we were southbound from Alaska (about two weeks later when the bananas were very ripe). Hence the title Southbound Banana Bread
- Carbohydrate 39.4498036677122 g
- Cholesterol 89.174 mg
- Fat 35.4357353395578 g
- Fiber 1.77080665742771 g
- Protein 4.15669600253832 g
- Saturated Fat 18.0429847336887 g
- Serving Size 1 1 Serving (131g)
- Sodium 5782.97524937485 mg
- Sugar 37.6789970102845 g
- Trans Fat 2.72686893391897 g
- Calories 476 calories
Step-by-step
- Preheat oven to 350 F. Butter bread pan and coat with flour.
- Mix flour, salt & baking soda. Cream butter & sugar. Mix in egg & vanilla. Mix in bananas and nuts. Add flour mixture.
- Mix all ingredients together thoroughly. Pour in bread pan. Bake at 350 F for approx. 1 hour or until a toothpick can be extracted cleanly from the bread.
Using cold butter instead of softened fat ruins the crumb structure by preventing proper air incorporation during creaming. Achieving the correct density requires exact chemical reactions between the ingredients.
- Soften one stick of butter to 65 degrees Fahrenheit before mixing to ensure sugar crystals properly aerate the fat.
- Toast the one cup of chopped walnuts at 350 degrees Fahrenheit for eight minutes to release essential oils before folding them into the batter.
- Mash the three very ripe bananas thoroughly to maximize natural fructose distribution without creating wet pockets in the crumb.
- Bake the loaf for approximately one hour in a preheated 350-degree oven, testing the center with a wooden pick until it emerges completely free of wet residue.
Pair this sweet loaf with sharp cheddar cheese or unsalted butter to balance the dense fruit sugars. Store the cooled bread wrapped tightly in parchment paper at room temperature for up to three days.
