Liberian Banana-Rice Bread
- MakesMakes one 9-inch round
- Cook Time1½ hours
- Active time plus cooling25 minutes active, plus cooling
- 3
In Monrovia, Liberia, home cooks Sharon Mulbah and Yassah Cooper each taught us to make a local favorite, a rice-based banana bread with a moist, dense crumb that tastes of the ripe fruit and fresh ginger. Many recipes for this bread take a shortcut by using either rice flour or rice cereal, but we preferred the more rustic versions we learned in Liberia, which start with whole rice that is soaked, then finely ground in a mortar and pestle. We discovered a food processor makes quick work of this process. So that the bread bakes up properly, it’s important that the rice is ground to a very fine, almost powdery texture. A generous amount of sliced ginger is blended into the pulverized rice before oil and mashed banana are incorporated. All the mixing is done in the processor, which must have at least an 11-cup capacity to accommodate the volume of ingredients. We finish this wheat-free, egg-free cake-like loaf with a dusting of cinnamon and powdered sugar for an added layer of sweetness and spice. In an airtight container, leftovers will keep at room temperature for up to two days—and, in fact, we think the flavor and texture improve if left to stand overnight. Note that a nonstick pan requires a slightly lower oven temperature and shorter baking time than a conventional cake pan because of its darker color.
Don’t use underripe bananas. The fruit provides much of the sweetness and flavor in this bread, so be sure the bananas are well-ripened. They should be fragrant, speckled with lots of brown spots and have some give when gently pressed. And don’t mash the bananas to a completely smooth puree. Leave some chunks to add a little texture to the baked bread. Finally, don’t slice the bread until it has fully cooled or the crumb may feel a little oily.
Step 1
Heat the oven to 350°F if using a nonstick cake pan or 375°F if using a conventional cake pan, with a rack in the middle position. Mist a 9-inch round cake pan with cooking spray.
In a large bowl, combine the rice and 4 cups water; let soak for 20 minutes.
Step 2
Swish the rice around in the water, then drain it in a fine-mesh sieve. Rinse well under running cold water and drain well, shaking the sieve to remove excess water.
Step 3
In a food processor with at least an 11-cup capacity, process the rice until very finely ground and almost powdery in texture, 2 to 3 minutes, scraping the bowl once or twice; make sure to dislodge any rice that may be stuck in the corners. If your processor blade is dull, this may take longer; check often and process in additional 30-second intervals until the rice reaches the proper texture.
Add the ginger and process until it, too, is finely ground, about 1 minute. Add the salt, baking powder and baking soda; process until combined, about 30 seconds.
Step 4
Add half of the mashed bananas, the oil, white sugar and vanilla, then process until smooth, 20 to 30 seconds; scrape the bowl once about halfway through, making sure to get into the corners to dislodge any dry bits.
Add the remaining banana, then pulse until just combined, about 2 pulses; the batter should be slightly lumpy with bits of banana.
Step 5
Pour the batter into the prepared pan and bake until the surface of the bread is well browned and a toothpick inserted into the center comes out with few crumbs attached, about 45 minutes if using a nonstick cake pan or about 50 minutes if using a conventional cake pan.
Step 6
Set the pan on a wire rack, then run a paring knife around the edge of the bread to loosen. Cool in the pan for 10 minutes, then invert directly on the rack. Cool completely.
Re-invert the bread onto a serving platter. In a small bowl, stir together the powdered sugar and cinnamon. Using a fine-mesh sieve, sift the mixture evenly over the top of the bread.
Cut into slices for serving.
