Does This Taste Funny? Banana Bread by Barbara

Tomorrow is the 16th anniversary of Feast Everyday. What better way to celebrate than with a humble banana bread. 

This recipe comes from Stephen Colbert’s new family cookbook, Does This Taste Funny? 

Tom gave me the Colbert cookbook for Christmas. The funny thing is I was going to give it to him, too, but it was out of stock. He beat me to it. We know each other well. 

I chose this recipe as the first to try. It came from the Colberts’ friend, Paula. It’s not a standard banana bread. The use of only whole wheat flour and the method of baking high and then finishing low caught my eye. She adds coriander and a banana sliced on top. And wheat germ, too, which I happen to keep on hand. These are all things I have never done making a banana bread.  And I’ve made a lot of banana breads. So, this was going to be a fun recipe to try.  By the way, his wife, Evie, calls them receipts vs. recipes.  

I modified their method because I didn’t want to get out the stand mixer. Plus I cut the bananas into coins for the top and added sugar crystals to make it more festive for the 16th anniversary. 

Otherwise, I stuck to their ingredients but rewrote the recipe/receipt as if I was making it. 

It tastes delicious. Very moist and tender. Lots of banana flavor. We are enjoying it as I write.  

Here's a tip I learned over the years. Bananas will hold well in fridge until you get around to making bread. They will turn black on the outside but inside they will have stopped ripening at the point you put them in. In addition, this is also a way to get rid of annoying fruit flies. 

— Barbara

Paula’s Banana Bread

(adapted from Does This Taste Funny? cookbook)

Makes 12 servings

1/2 cup canola oil 

plus more for oiling the pan

1/2 cup sugar

1/2 cup honey

2 large eggs

3 large or 4 small ripe bananas 

1 more banana for the top

2 cups whole wheat flour, sifted

1 t. baking soda

1 t. Vietnamese cinnamon

1/2 t. freshly grated nutmeg

1/2 t. ground coriander

1/4 t. salt

1/3 cup wheat germ

1/2 cup raisins (or chopped nuts)

Preheat the oven to 350 degrees.

Oil a 9 x 5 loaf  pan.

Prepare all the ingredients before beginning. 

Mash the bananas for the batter in a Pyrex mixing cup using a fork or my preferred tool an egg whisk.  You should have about 1.5 cups of mashed banana.  If not, add another banana.  That's what I did.

In a separate bowl, sift the whole wheat flour.  Add the baking soda, salt, spices, wheat germ and raisins.  Whisk it all together well (I used my hands) so that the salt and the raisins are evenly distributed.   

Measure out the honey in a microwave safe bowl or Pyrex cup, and if it has crystalized or will be too thick to mix well, then heat it up in the microwave for 10 seconds at a time until it flows.  

In a large mixing bowl, add the oil, then the honey and sugar, and whisk it together vigorously until the sugar starts to blend.  Add the eggs and whisk together vigorously for about 3 minutes until the mixture becomes light colored and almost frothy.   (You could do this step in a stand mixer using a paddle attachment or with a hand mixer.)

Add the mashed bananas and whisk together. 

Set aside the whisk and use a large spatula for the next step.

Add the dry ingredients to the top, then fold them in, by pushing your spatula into the center and then bringing up the ingredients from the bottom, turn the bowl, and keep doing this until all the dry ingredients are combined with the wet ingredients and no streaks remain.  

Test underneath.  Sometimes there will be a pocket of dry ingredients on the bottom of the bowl.  The idea is not to overmix the batter or the bread will be tough.  

Pour the batter into the prepared pan. Push the batter into the corners so there isn't a mound in the center. I found this helps the bread bake more evenly. Slice the remaining banana and place on the top.  The Colberts do it lengthwise.  I cut mine across and placed them on top like coins.  

Add sparkling sugar.  (My addition, not theirs.)  I thought of this idea about midway through baking and put it on then.  

Bake for 20 minutes at 350 degrees.  The sides will have puffed up.  

Then lower the oven temperature to 275 degrees and continuing baking for another hour and 10 minutes, plus additional time (we added another 6 minutes) until a cake tester or long toothpick comes out clean in the center.  Because it bakes at a lower temperature, the total baking time is 1.5 hours... at least.  The advantage is the bread will not dry out on the ends and won't be mushy in the middle. 

Remove and cool the bread in its pan for about half an hour, then remove it from the pan to a rack and cool completely before slicing it.  

Slice into thick slices and then in halves.  

Delicious!

I placed it on a plate and wrapped it tightly (if you cut from the center and then stick the two halves back together, then it stays fresher longer) so we could have it with our morning coffee.  I am giving a section to a friend as a thank-you gift.  And Tom plans to eat the rest after I leave on my upcoming trip.  I am going on an art adventure to see a friend in Oregon for a week. 

---Barbara

For additional delicious recipes and step-by-step instructions with photos, please visit our home page FeastEveryday.com.