St Johns Banana Bread Recipes

CHEF JOHN'S BANANA BREAD

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Coat a 9x4-inch loaf pan with cooking spray.
• Whisk flour, salt, baking powder, and baking soda together in a bowl.
• Beat butter and sugar with an electric mixer in a large bowl until smooth. Add mashed bananas and beat until combined. Beat eggs into the butter mixture one at a time, fully blending each egg before adding the next. Stir vanilla extract and milk into the mixture.
• Stir chopped walnuts, chocolate chips, and flour mixture into banana mixture until just incorporated.
• Pour batter into the prepared loaf pan. Tap pan on the counter to release any air pockets.
• Bake in preheated oven for about 1 hour 10 minutes, or until an inserted toothpick comes out clean.
• Let the bread rest in the pan for 15-20 minutes; remove from pan, slice, and serve.

BANANA BREAD

Steps:

• Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain.
• Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan. If making topping, stir ingredients together and sprinkle over batter.
• Bake about 55 to 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.

ST. JOHN BEANS AND BACON

Steps:

• Drain the beans and put them in a medium pot. Cover by about 1 inch of cold water, bring to the boil, reduce to a simmer and cook until beans are thoroughly giving (but not mushy). This will take approximately 1 to 2 hours, depending on the freshness of the beans. Once cooked, remove from the heat, but keep them in their liquor so they do not dry out.
• Get a large, deep pan hot and add the duck fat (or oil). Add the lardons and cook over low heat to render the fat, stirring occasionally, about 20 minutes.
• In a saucepan, combine stock, garlic cloves and bouquet garni. Heat to a simmer then cook, 30 minutes. Turn off the heat and set aside.
• When the lardons are golden, remove with a slotted spoon. To the fat in the pan, add onions, leeks and celery, season with salt and cook until softened, about 10 minutes. Add the sage and the entire tin of tomatoes and their juices, crushing the tomatoes in your hands as you do so. Let this cook down for 15 minutes to thicken the tomatoes, stirring to remove all the good lardon bits that might adhere to the pan. Stir in 1 cup of the simmered stock. Season to taste.
• Drain the beans and add them to the pan with the tomato mixture. Add the lardons and 1 more cup stock and gently mix everything together. Season very well with salt and pepper. Cover and let cook over low heat for 10 to 20 minutes, adding stock a ladleful at a time if the mixture seems to be drying out. Serve hot.

ST. MARTIN BANANA BREAD

Steps:

• Mix all ingredients in a large bowl.
• Place in a loaf pan and bake at 350 degrees F. for an hour but check for to see if it is done sooner or needs more baking.
• Cool before slicing.

JOHN'S BANANA BREAD

Steps:

• Grease and line three 9"X5" loaf tins.
• Pre mix the flour, salt, and baking soda.
• Mash the bananas in the mixer.
• Mix in the eggs, sugar.
• Add the dried ingredients.
• Add the dried fruit nuts etc. - this is where all that extra horsepower from a good mixer comes in handy!
• Spoon out the mix into the three loaf pans - a scale is a handy way to get them approximately equal.
• Bake about 1 hour at 350°F When done, a test stick will come out clean.