November 23, 2014

Life Update and the recipe of my Banana Bread!

So what is going on with me right now on the  22th of November?

My new home for a season is Summer Star, a Hatteras 80.  Traveling with Captain Ralph and Ethan, a fishing guide from Alaska.

Right now we are in Spanish Wells getting a fresh coat of bottom paint!  While Summer Star is getting her makeover, I am staying on Moor2Life, another Hatteras, with my friends Sharry and Peter, and little Rio, their adorable bengal cat. Soon we will be off again and cruising further south.

With fresh baked goods in mind for the season, I purchased some new requisite equipment for the trip.  I always wanted to try silicone pans.  After a mishap on Ebay I ended up with the wrong size pans - much smaller than what I thought I needed.  However, it turned out to be a blessing in disguise.    The mini-loaf pans require only half the baking time!  30 mins, instead of the typically 1 hour for the standard pans.  The half hour makes a big difference on the boat.  When the oven is on it can turn the Summer Star's galley into a furnace.  So not only does cutting down the baking time save energy, it keeps the galley much cooler.  Great bonus in the Tropics!

Other benefits to using silicone bakeware:
  • Heats up quickly and bakes evenly
  • Cools quickly - will not burn your fingers!
  • Easy to remove from the pan
  • They are appliance friendly
  • Bake, store, freeze and reheat right in the pans
  • No rusting or staining
  • Lightweight and easy to store on the boat
Here is the recipe of my Banana Bread, which can be baked eggs free or/and gluten free
  • 1/3 cup oil
  • 2/3 cup brown or other sugar 
  • 2 egg yolks + 1 3/4 flour (or GF flour)  
For eggs free, which is more convenient for boat, substitute - 1 1/2 cups plain flour + 3 tbsp soy flour or 3 tbsp flaxseeds flour for egg yolks
  • 1 tsp each - vanilla, soda + lemon juice, baking powder, xanthan gum (optional)
  • 1 1/2 tsp cinnamon 
  • 1/2 cup rum soaked raisins (add leftover rum in batter as well!)
  • 1/2 cup chopped walnuts or pecans or dark chocolate
  • 1 1/2 cups mashed very ripped bananas
  • a few walnuts or pecans for decoration on the top
  • For spicy Banana Bread try 1/2 tsp ginger, 1/2 tsp nutmeg each and add to batter, 
Bake at 350F 
1 hour for 9"X5" silicone baking pan 
45 min for 2 - 5"x3" pans 
30 mins for 12 muffin pan or 6 mini loaf pan.

bon app├ętit,
Daria Friday