The Perfect Combination

Hopefully, if it is not working. I’m like a navigator and I try to encourage our collaboration and find the best way that will produce fruit. I like coconut, I like banana.   – Adapted from Jim Jarmusch

It is finally here readers,  today is National Banana Bread Day! A day set aside to indulge with Banana Bread. February is also Black History Month so today is the perfect day to whip out mom’s or grandma’s favorite banana bread recipe from the archives. It is also the ideal day to surprise those family members or friends who have underestimated your baking skills. Can’t seem to find that recipe? No need to worry as I will share one of my favorite – Banana Coconut Bread compliments of Saint Mary’s Banana ( Jamaica Producers). Before diving into the recipe let’s examine some interesting facts about the two super ingredients to be used.

Banana

Did you know that the banana may have been cultivated as early as 3000 B.C. in Assyria? The early Spanish Explorers had mistaken plantains for bananas in  the west Indies, and that the first banana tree was planted on the island of Hispaniola in 1516. The first bananas entered the United States in 1804 from Cuba by John Raynard. In 1870 Captain Lorenzo Baker of the Telegraph brought a cargo of bananas to Boston from Jamaica. In 1876 the Boston Fruit Company introduced the banana as an exotic fruit, wrapped in foil and sold for a dime at the Philadelphia Centennial Exposition.

Banana’s success at the turn of the century led to widespread involvement of American companies and Federal Government in the affairs and politics of the Caribbean and Central and South America. Bananas consumed in the United States were shipped from Costa Rica, Guatemala and other countries with the majority being common bananas (m. sapientum)  of which Gros Michel, my favorite variety from Jamaica was the predominant variety until 1944 when other varieties entered the marketplace.

Americans who consumed twenty eight pounds of banana per capita each year, have them raw in salads, various desserts and flavoring for bread and other confectioneries. Our celebrant today- Banana Bread, a loaf with a cake- like consistency, became popular in the 1960s and 1970s, ( see previous blog for more information on the historical aspect of banana bread) a period of delight in hearty, fresh- made breads, banana bread took the cake!

Today, science -based health benefits of ripe bananas are well documented and include: anti-cancerous properties, ease of digestion, high antioxidant levels ( improving immunity), anti aging and anti inflammatory properties, aids in reducing anxiety and depression, contain nutrients that moderate blood sugar levels (low to medium glycemic Index levels), and providing a good source of fiber, potassium and magnesium which are important for heart health.

Coconut

Did you know that the word “coconut” is a combination of a Portuguese children’s term coco for “goblin” shell of the fruit and the English word “nut”? All parts of the coconut including the husk  and shell can be used for culinary and other purposes. The dried meat of the coconut called copra, can be shredded or flaked, often sweetened or processed to make coconut oil or coconut milk. The coconut oil and milk is used for cooking. The coconut water is used as a drink, which the Jamaicans claim” goes straight to the heart”.

Coconut meat is classified as functional food because of its health benefits. It also provides a lasting boost of energy due to its high protein content, making it helpful for individuals trying to gain weight such as body builders. Coconut meat is highly nutritious and a rich source of vitamins fiber, and minerals and is widely used in many cultures for traditional foods.

Ingredients

2 1/2 cups flour, 1/2 cup sugar, 2 teaspoons baking powder, 1teaspoon baking soda, 1 teaspoon salt, 2 eggs, 1/2 cup coconut oil, I/2 cup coconut milk, 2 1/2 cups ripe banana mashed, 1/2 cup shredded coconut, 1 teaspoon vanilla, 1/2 teaspoon cinnamon

Method

Preheat oven 350 degrees Fahrenheit. In a large bowl sift all dry ingredients, except sugar. Add the sugar to the dry mixture and stir to fully incorporate the ingredients. Combine all wet ingredients and stir until no more flour residue remains. Place mixture into greased loaf pan and bake until an inserted tooth pick comes out clean.

Substitutions:

Gluten free – use coconut Flour, 1/4 cup coconut oil and 1/4 cup apple sauce.

Sugar Free – Roast bananas in skin before mashing. Roasting caramelizes the natural sugars in bananas, giving them a rich sweetness. To roast bananas, first preheat oven 350 degrees Fahrenheit, then line a 15 x10 inch baking pan with foil, Place bananas in the prepared pan. Prick banana skins with a fork at 1 – inch intervals. Roast 15 minutes (skin will turn dark brown). Cool. Omit sugar and add 1/4 teaspoon ground ginger.

Coconut allergy _ substitute 1/2 cup pureed mango or crushed pineapple.

Sources:  Mariani, John, 2013. The Encyclopedia of American food and Drink

http://www.Healthline.comwww.Jamaica observer.com