Big Boat Banana Bread

July 28th, 2015 8:14 pm by Kelly Garbato

2015-07-26 - SeaShep BB Banana Bread - 0003 [flickr]

Banana bread is pretty much my favorite use for overripe bananas – except MAYBE for banana bread banana ice cream! – so when I saw the Big Boat Banana Bread in Cookin’ Up a Storm, I knew it was just a matter of time before I tried it. Time to remember to pick up a bunch of bananas, wait for them to properly brown – while also not eating them in the interim – and then bake ’em instead of slicing ’em up for future ice cream. It took me at least three tries before I got it right, you guys. The instinct to turn ALL THE BANANAS into ice cream is strong.

The end result turned out quite tasty, though procuring bananas wasn’t the only misstep I encountered along the way. Exhibit B: The recommended bake time for this bread, which is 25 to 30 minutes. Considering that banana bread normally takes ~an hour to bake, I had my doubts. Actually I thought it was a typo but whatever. I checked as directed at 25 and 30 minutes, and to no one’s surprise, the batter was still wiggly and jiggly – not even close to done. After that I let it go for a half hour and then started checking on it every ten minutes or so. Ultimately I let it bake for 90 MINUTES before the toothpick came out clean. Even then, the bottom quarter of the loaf remained a little undercooked, as I discovered when I cut it open. (You can kinda sorta see what I’m talking about in the last picture.)

Also. This recipe makes enough batter to almost completely fill a 9″x5″ loaf pan. I wasn’t even sure it’d all fit! Anyway, it’s by far the thickest loaf I’ve ever made; I bet if I were to divide the batter between two loaf pans, it’d bake more quickly and evenly.

On the plus side, I am hella glad I lined the pan with parchment paper as directed. I hate hate hate trying to cram and jam parchment paper into deep pans, but it totally paid off here. While the lower portion of the crust ended up thicker than normal, the paper kept it from burning outright.

2015-07-28 - SeaShep BB Banana Bread - 0001 [flickr]

Also awesome: The topping, which is an even mix of brown sugar, rolled oats, and crushed almonds (I used almond meal/flour). Even if I never make this exact recipe again, I WILL carry the topping over to other banana breads.

The bread itself is tasty enough, though a little plain; I think some walnuts or chocolate chips could work wonders with it.

2015-07-28 - SeaShep BB Banana Bread - 0002 [flickr]

The center seemed to firm up a bit overnight, and it only got better when toasted. I reheated a slice in the toaster oven – about ten minutes at 350F – and it seemed a little closer to done after that. A little pat of margarine added with an extra minute to melt it = pure bliss. And a thick slice is actually hearty enough that it filled me up for an entire meal.

There’s a second recipe (Chocolate-Banana Fudge Cake) utilizing brown bananas that I’m curious to try, but I don’t know if I’ll get to it before writing a review. It took me a month just to get the bananas together for this recipe!

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