Every time my bananas get overripe, I get very excited for banana bread and chuckle as I am reminded of a hilarious incident from my childhood.
As some of you know, I spent most of my adolescence living and traveling on a sailboat. We tried to keep the sailing portions small, but sometimes multi-night trips were unavoidable. The four of us would stand watch rotations so everyone could get some rest.
One night, as my dad handed control of the boat over to me, he warned me of a weather system he could see coming from our starboard side. He went down to sleep, closing the hatch behind him to keep things dry in case it got rough. Within 30 minutes the stars were gone, the sky was black, the wind was whipping up and the waves became large and choppy. Having nothing better to do, I began to imagine things about that big black storm cell as it engulfed our tiny boat and started to throw us around. Just then, something whizzed past my ear; I was paralyzed with fear.
I was just beginning to wonder if I had imagined it when the boat jerked up onto a wave. Suddenly I was being assaulted from all sides with things flying through the dark. I shrieked at the top of my lungs. I could hear my dad running through the boat, but kept screaming as the barrage continued. BANG! My dad’s head solidly collided with the hatch which he had forgotten he had closed. Mumbling colourful language he threw the hatch open and blearily took in the battle scene in the cockpit. There I sat with a death grip on the wheel, face white as a sheet, surrounded by dozens of…
Before we had set off from Ecuador, we had tied a stock of bananas in the back of the cockpit. As bananas do, they all went ripe at the same time and the increased motion from the squall was causing them to fly off the stock. As my dad pieced it together, another wave picked up the boat and the banana stock jerked in response, sending several more fruits flying my way. My dad roared with laughter.
This recipe makes a very moist banana bread, you would never guess it’s gluten free! I love to lightly spice the batter as it reminds me of Mexican chocolate.
Spiced Chocolate Banana Loaf
- 1 cup gluten-free flour
- 1/2 tsp xanthan gum
- 3 medium ripe bananas
- 1/4 cup brown sugar
- 1/4 cup ghee room temperature
- 1 large egg
- 1 tbsp lactose-free milk
- 1/2 tsp vanilla
- 1/2 tbsp baking soda
- 1/4 cup cocoa powder
- 1 tsp cinnamon
- 1/8 tsp chili powder
- 1/8 tsp fresh cracked pepper
- 1 large orange zest
- 1/2 cup chocolate chips
preheat oven to 350°F
whip in eggs, followed by sugar, milk, vanilla and butter; mix until smooth
mix in spices, cocoa powder and zest
add flour, xanthan gum and soda all at once, mix until just moistened
add chocolate chips and stir until everything is just combined
spoon into loaf pan, leaving at least an inch of space at the top
bake until a knife inserted in the middle comes away clean (about an hour, 45 minutes for a small loaf)