The Beaver Club’s Famous Banana Bread

A8 Food
January 13 – 19, 2011
The Epoch Times
Oatmeal Bread
Do you enjoy making your own
bread by hand from scratch? This
recipe yields two loaves of delicious bread.
BEAVER CLUB’S BANANA BREAD: A flavorful banana loaf made with buttermilk. susan hallett
The Beaver Club’s
Famous Banana Bread
If any old-timers were to return
to the Montreal of 200 years ago,
they would certainly have heard
about the wild goings on at the
Beaver Club. The Scots and English had arrived in what was virtually a French settlement. The
Beaver Club was founded in 1785
with 19 members—all of whom
had explored the Northwest.
While most of the members
were of French or Scottish descent, several distinguished
Americans such as Benjamin
Franklin, John Jacob Astor, and
Washington Irving attended
many of the club’s first meetings. The fur traders themselves,
including explorers, woodsmen,
and trappers, made their headquarters at Beaver Hall, several
blocks from the Fairmont Queen
Elizabeth where the Beaver Club,
revived in 1958 by Queen Elizabeth, is to be found today.
Here, then, is a sampling of what
is served today in the renowned
Beaver Club Restaurant:
banana bread
Makes two loaves
Ɓ 1 pound very ripe bananas,
Ɓ 2 1/4 cups sugar
Ɓ 3 1/4 cups flour
Ɓ 7 teaspoons baking soda
Ɓ 1/4 teaspoon salt
Ɓ 4 eggs
Ɓ 1/2 cup oil
Ɓ 1 cup buttermilk
Preheat oven to 275 degrees F and
place the rack in the middle. Line
two 8x4x3-inch loaf pans with butter and flour.
Combine bananas, sugar, and
blend at high speed in an electric blender for one minute. Pour
2 packages active dry yeast
1/2 cup warm water
2 cups milk, scalded
3/4 cup sugar
1 tablespoon salt
1/3 cup shortening
5 1/2–6 cups sifted flour
1 1/2 cups raw oats
1/4 cup butter, melted
2 tablespoons cinnamon
Preheat oven to 375 degrees F.
Sprinkle the yeast over the
warm water and let stand until
dissolved. Heat the milk in a
saucepan to scald. Put one-quarter
cup sugar in a large bowl and add
the salt, shortening, and scalded
milk. Stir until well blended.
Stir in one cup of the sifted
flour, beating smooth. Add the
softened yeast and the raw oats.
Stir in enough more flour to
make a soft dough.
Turn the dough out on a floured
board and knead until smooth
and satiny, about 10 minutes.
Round the dough into a ball and
place in a greased bowl, turning
once to grease all over. Cover and
set the bowl in a warm spot to
double in bulk.
Punch the dough down, turn
out on a board, cover and let rest
10 minutes. Divide the dough into
two parts. Roll out each half to form
a 15x8-inch rectangle. Brush each
half with the melted butter. Stir the
cinnamon and a half-cup sugar together; then sprinkle half over each
buttered rectangle of dough.
Roll each rectangle up from the
short side like a jellyroll and place
in a greased 8-1/2 x 4-1/2 x 2-inch
loaf pan, with the seam side on
bottom. Brush each loaf lightly
on top with melted shortening.
Cover and let rise in a warm spot
until nearly double in size, about
45 minutes.
Bake for 45–50 minutes or until
the loaves have a hollow sound
when rapped with the knuckles.
Remove the loaves from the pans
to wire racks to cool. Brush with
melted butter if desired. Cool.
Wrap the loaves well to store.
Makes two loaves.
Terry Morgan invites you to sample many more (300+) tasty and
tantalizing recipes of all kinds at
Great Recipes Weekly. Permission to reprint article given by
mixture into a bowl and mix in
the eggs, one at a time.
Mix together flour, baking soda,
and salt, and add the flour mixture alternately with the buttermilk and the oil and beat for two
minutes or until smooth and well
blended. Pour batter into the prepared loaf pans and bake for 2 1/2
Note: For a rich banana flavor,
it is important to use very ripe
bananas and bake for the full 2
1/2 hours.
For information about the Beaver
Club and the enticing menus, go to
Susan Hallett is an award-winning
writer and editor who has written
for The Beaver, The Globe & Mail,
Wine Tidings, and Doctor’s Review
among many others. E-mail: [email protected]
Take-out | Catering | Full Bar
Walnut Hill Shopping Center
16533 South Frederick Ave, Gaithersburg, MD
Phone: 301-519-9278 or 301-519-9480
" "!!!
The Epoch Times Online