Banana Bread

Banana Bread

I recently got my hands on a loaf pan and I have been dying to use it. I’ve had for about a week and a half now and haven’t had the time to do any serious baking since I bought it. In fact the only time I’ve used it so far is with some left over batter from some Brown Butter Pumpkin Cupcakes I made using my Pumpkin Puree.  Let me tell you that was delicious. Anyway, this week has been a nightmare of transportation problem and I just haven’t had the time (or gas for my stove) to do much cooking. However, knowing that our car won’t be fixed before Monday at the earliest, Friday we stocked up on lot’s of fruit and vegetables and all the stuff we’d need to get through the weekend without leaving the house. I might have been a little over zealous in my shopping. I’ve had a bunch of bananas sitting around for a few days now. We’ve eaten a few but they’ve begun attracting the fruit flies. Perfect for making banana bread, which is also super easy. And seeing as we planted over 50 banana trees on the property I figure I will need something to do with all those bananas.

Banana Bread

3-4 Bananas (I used 6 Bananitas they are much smaller than the standard stateside banana)

80 g butter melted

3/4 – 1 cup of sugar

1 egg beaten

1 TBSP rum

1 tsp cinnamon

1/2 tsp nutmeg

1 TBSP baking powder

dash of salt

1/2 c flour

Pre-heat oven to 350 degrees Fahrenheit. Mash bananas leaving some chunks. Melt butter. In large bowl combined mashed bananas and melted butter. Cream in sugar. Add beaten egg, rum and spices. In med bowl combine flour, baking powder and salt. Add dry mixture to wet mixture and stir with wooden spoon until mixed well. Pour into buttered loaf pan. Bake for 50 mins to 1 hour or until skewer comes clean.

It’s not a cookie, it’s not a scone- it’s a BISCUIT

A couple of months ago I got a craving for one of my favorite Portland breakfast eateries- Pine State Biscuits. As I began talking about this with the international crowd I was hanging out with I realized biscuits are a uniquely American thing. That golden brown, warm, fluffy lump of buttery flakey goodness doesn’t exist. In England and Australia they use the word biscuit to refer to a type of cookie.  All they know of biscuits comes from watching American movies and TV. “You eat them with gravy, right?” I got asked. Yes, you can eat them with gravy, or jam. You can eat biscuits any number of other delightful ways, like using  them to make a  sandwich. Which is what Pine State Biscuits does. They put everything in the world on a sandwich. Check this photo out from brunch a couple of weeks ago that my sister-in-law Amber posted yesterday to my FB wall.

pinestate

Anyway, for several months now I have been experimenting with my biscuit recipe and I believe I have finally perfected it. The final ingredient- the cast iron skillet that was a gift from Amber as well. Let me say, I’ve fallen in love with cast iron, especially for baking. I used the same pan for pizza the other night and it was stellar. Everything browns on the bottom but does not burn. Perfection. In addition to my cast iron, I also received a number of other nifty kitchen toys that make life much easier in the kitchen. I was amazed at the difference I get just from using a proper size bowl. Now my dough forms easily into a ball whereas before I would be chasing ingredients around the edge. And I could go on and on about my pastry cutter. But this is not about kitchen devices- it’s about biscuits. In addition to my cast iron skillet I came back with baking powder from the states. I can get baking powder down here but I had noticed before they weren’t rising as tall as I thought they should. The difference in height I get with the stuff from the states is amazing. I made a batch in the states and noticed this as well. So quality ingredients and the right tools really do make a difference.

Biscuits1

Look at how tall they are

Look at how tall they are

Biscuit 3

Biscuits

2 1/4 c. flour

1 TBSP baking powder

1 tsp salt

1/3 c. ice cold butter

1 TBSP honey

1 c. milk

Pre-heat oven to 425 F

Whisk together dry ingredients in a medium bowl.

Cut in ice cold butter into it is pea sized balls.

Add honey and milk and stir in with a wooden spoon until it creates a ball.

Turn out the dough onto a floured counter top and knead 10 times. The dough should be moist but not sticky. If it’s sticky knead in more flour. This will vary depending on your climate. I use more flour because I live in the jungle.

Roll or pat out to 1/2 inch thick and cut with a cup or biscuit cutter.

Place on cookie sheet- or cast iron skillet

Cook on 425 for 13-15 minutes.

You can slather them in gravy, put butter or jam on them, or make them into sandwiches. The choice is yours. Enjoy!

I made a bacon and egg breakfast sandwich. I even got to use some of that homemade mayo I made the other night.

Bacon and Egg Breakfast Sandwich