I used to hate orange marmalade as a kid. The kind that’s so bitter your whole face morphs into what belongs right alongside the definition of grimace. Then I started eating this one, which is really mild and definitely not bitter. And it was good.
I guess my palate grew more adventurous with age, as I found myself craving the most obnoxiously bitter marmalade I remembered from when I was wearing pigtails and a snotty nose. Which wasn’t, contrary to what some might think, only two weeks ago.
I don’t think the one I made is exactly what I was looking for, but it’s a good start.
As for the bread, it’s a hearty, buttery, flavorful loaf and I can tell it will make it easy for me to go through the last of the bulk shredded coconut I purchased a while back, as I’ve already made it 3 times this week.
I like to use frozen bananas thawed in the microwave for three reasons:
1. I can never tell when I’m going to want to bake banana-based stuff and having them ready in the freezer instead of seeing them bemoan their short lifespan on the counter makes it easier not to feel bullied into baking by browning fruit.
2. It makes them easier to mash, even if your bananas weren’t outrageously ripe before you placed them in the freezer. All it takes is a few brown spots for me to freeze them, since I don’t do the overripe thing because I don’t want to give further incentive for fruit flies and other insects to just barge in and make themselves comfortable on the couch, watching TV really loudly, while having beer-induced burping contests and scarfing the snacks they steal from our fridge.
3. I find that heating them intensifies the flavor ever so slightly.
You could also let them thaw out at room temperature if microwaves aren’t your cuppa.
Speaking of cuppa, I know using both cups and weights could be viewed as annoying, but that’s the way I do it. I’m not gonna rehash the virtues of investing in a cheap, reliable and long-lasting kitchen scale because I expect you would release the hounds at me in retaliation for it.
(Are those barking dogs I’m hearing?)
Somewhat Tropical Bread :
Non-stick cooking spray
1 cup finely shredded unsweetened coconut
170 g light brown sugar
1/4 cup peanut oil or other oil
1 1/4 cups fresh orange juice (add an extra 1/4 cup if the batter is too thick, but you should have no prob if weighing the flour)
4 ounces (114 g) frozen ripe banana, thawed (keep liquid) and mashed (it represents about half of a very large banana)
1/2 teaspoon fine sea salt
300 g whole wheat pastry flour (I use mine cold from the freezer)
12 g baking powder
Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8 x 4-inch (20 x 10-cm) loaf pan with spray.
Combine coconut, sugar, oil, orange juice, mashed banana and salt in a large bowl. Add flour and baking powder on top, and stir until just combined.
Transfer into prepared loaf pan and bake for 50 to 60 minutes, checking for doneness with a toothpick. If you see the loaf is browning up too quickly, loosely cover it with foil until it is ready.
Place on a wire rack, still in the pan, for about 15 minutes before transferring directly to the rack, and letting cool completely before slicing or storing. I store mine in the fridge and enjoy snacking on cold slices of it.
Yield: 1 loaf, about 12 slices