Double-Length Banana Bread
(Think Double-wide Trailer)
Do you remember coming home from school and smelling fresh baked goods when you walked in the door? It always made me so happy. My Grandmother showed her love by baking. She was never comfortable speaking love or hugging love, but her sweet offerings spoke volumes and I knew she loved me. I decided to shower my littles with one of their favorites. Yesterday afternoon I baked ‘Gluten Free Banana Bread’.
In my double-length loaf pan. How long can a regular-length loaf cake/bread last? Honestly, it’s gobbled up in five minutes. With milk. Glug. Glug. Glug. Done!
(I got my 14” inch double-length pan here. I wish I had purchased this 16” inch Pullman pan here. I’ll add this to my pan cupboard soon!)
European bakers utilized Pullman loaf pans as early as the 18th century, although their association with the Pullman railway system led to their eventual name. These pans gained prominence for their widespread use on the Pullman trains. The bread loaves produced in these pans were highly valued in compact railway dining cars for their efficient use of space. Their ability to stack neatly and occupy more space than round loaves made them a preferred choice. This distinctive presence on railways became iconic, and the name "Pullman" became synonymous with these loaf pans.
These long pound/loaf cakes make me chuckle. They remind me of my parents’ trailer. Three decades ago they bought a double-wide, luxe lengthy, mobile home. It was fancy schmancy and my Mom would bake weekly in her little compact propane oven. Some of my kids best memories are from our time spent there. Baking connects all the dots of our happiest life experiences.
So here it is.
RECIPE:
The Double-Length Gluten Free Banana Bread
NOTE: You can make the exact same recipe with all-purpose flour. Simply substitute it.
1/2 lb. very soft butter
4 cups 1-to-1 GF Flour or all purpose flour
2 tsp salt
3 tsp baking powder
2 cups sugar
6 extremely ripe bananas
1 fresh banana for top (slice in half length-wise)
4 tsp vanilla
350 degree prepped pan. I butter, dust with flour and line with parchment paper.
MASH then MIX.
Mash bananas well in a very large bowl. I then use my electric beater to mix. Add in eggs, butter and vanilla. Then I add all the dry ingredients and flour last. Mix well.
Pour batter into loaf pan. Stick fresh banana length wise and lay on top of batter.
Place pan onto a sheet pan middle of oven.
I baked mine for 60 minutes, tested and then baked for another 10. And then another 5. I think one needs to gauge their own oven at the end of baking. Just keep testing and add on time.
Let cool. Have a second set of hands help you lift and transfer the loaf to a large board or platter.
The kids ate one half and I put the other half in the freezer, but this recipe would be a generous size for an afternoon tea, brunch, picnic or pot luck.
Perfect with hot cocoa or a good cup of tea.
Peace Love Create Art Gather & Cake,
Patti xo
