Monday, August 18, 2008

Making Do

Could it be? A real-time recipe? Here in Hawaii we do have a pretty nicely-equipped kitchen, and have been cooking all of our dinners. Mostly we’ve been making lots of fresh fish, with salads and grains to round out our meals.

I did, however, have some baking ingredients left over from our ice cream sandwich experiment, and some bananas left in the bottom of a hiking pack were just screaming to be made into banana bread.

I don’t have my normal banana bread ingredients (like baking powder, for example) handy, but I made do with what was available. In addition to the box of baking soda used to freshen the refrigerator, this included two fresh lilikoi (passion fruits), whose tropically-scented pulp found its way into this loaf.

It’s not the prettiest bread I’ve ever made (and you could say I don’t have the pictures, to prove it), but my banana-lilikoi loaf was hearty and tasty, and made a delicious snack for today’s hike along the rugged Na Pali coast, on the northern edge of Kauai. So next time you’re in Hawaii, with a kitchen that isn’t yours, no baking powder, some blackened bananas, and a few ripe lilikoi, you might want to give this recipe a go. Until then, I’d suggest sticking with your regular banana bread recipe.

Making Do Banana-Lilikoi Loaf

2 c. whole wheat flour

2 tsp. baking soda

½ tsp. salt

heaping 1/3 c. brown sugar

1 ½ tsp. cinnamon

4 small, ripe bananas

pulp of two ripe lilikoi

1 ½ tsp. vanilla extract

2 tbs. melted butter

1 tbs. olive oil

2 eggs, beaten

¾ c. nonfat plain yogurt (or however much it takes to make a banana bread-like batter)


In a large bowl, mix dry ingredients, including sugar. In a separate bowl, mash bananas and lilikoi pulp until mixture is as smooth as you can manage. To this mixture, add melted butter, oil, beaten eggs, and vanilla, and mix well. Add banana mixture to dry ingredients, then add yogurt and mix until combined. Add more yogurt if batter is too dry. Pour batter into a loaf pan, and bake at 375 F for about 40 minutes, until top is browned and tester inserted into center of loaf comes out perfectly clean.


Christina said...

Beating the egg whites separately might have helped with the rise.

It does sound good, with the passion fruit. And hearty breads are just as good as the regular version, and usually it has a pleasant nuttiness from the whole wheat flour.

Mia said...

I'm glad I'm not the only one who likes hearty, whole-wheat breads! The egg white trick may have helped, although I was actually surprised at how well the bread fared with just baking soda. I think there was enough acid in the yogurt and the passion fruit pulp to make it work.