Banana Bread -- Boiled not Baked

Although there has been relatively little to post about recently, that does not mean nothing has been happening...just nothing post-worthy.   I have been busy with teaching two classes and taking an online course from MIT, A Global History of Architecture: Part 1.  Although ostensibly a study of architecture from 100,000 BCE to 1,600 CE, it includes a lot of world history and a lot of introduction to world religions.  It is pretty low level, but I am enjoying it immensely. 

I have also been experimenting with my thermal cooker, including some new "accessories" I received earlier this fall. 


What is a thermal cooker?  It is essentially a crock pot that does not use electricity.  It consists of two pots, an insulated outer pot and a stainless steel inner pot.  By insulated I mean REALLY insulated, as in a vacuum-jacketed thermos bottle.  In fact, mine was actually made by Thermos.  Food is brought to a boil on the stove in the inner pot, then placed into the insulated outer pot.  Assuming there is enough thermal mass in the inner pot, the food continues to cook slowly for up to 10 hours with no additional energy input. 

 
I originally got my thermal cooker (a 4.5 liter Nissan Thermos) several years ago as a low energy way to cook in Silver. It worked great for beef stew, but that was the only thing I had ever cooked in it.  Anxious to expand my repertoire, I began a search for more recipes. 

I quickly discovered that thermal cookers are popular in Australia (think camping in the outback).  However, many of the recipes were in unfamiliar units and for unfamiliar food.  I finally found a place in Utah, Saratoga Jacks, that markets primarily to survivalists.  They did have some recipes and an interesting description of using it while traveling with their kids for eight days on the road.   

Based on that research, I tried a recipe for soy chicken.  It was simplicity itself...a whole chicken, 2 cups of roughly cut shallots, 3 cups of soy sauce and some additional water.  Place everything in the inner pot. Cover and boil for 15 minutes, then transfer to the outer pot.  After a minimum of 1 hour (I think I allowed over 2 hours), remove and enjoy!  I thought it was really good. 

Although the thermal cooker is obviously best for things with lots of liquid, hence lots of thermal mass, it can also be used for "baking".  Bread or cakes can be made with a container placed on a rack in water in the inside container.  The bread/cake container is best if it is sealed to avoid excess water getting into the batter.  To give that a try I ordered a rack and a "steamed pudding tin".  (While I was at it, I also got a "bain marie".)  All of this arrived from Australia over a month ago. 

Inner pot on left with rack, steamed pudding tin on right with its lid in the background.

I was still unsure of how to proceed until I stumbled across a blog entry that indicated any cake mix could be used with my steamed pudding tin with two modifications:  (1) use 1/4 cup less liquid and (2) add a tablespoon of flour.  The reduction in liquid was required since water would not be lost during the cooking in a closed container.

Well all right.  With that in mind, I grabbed a box of banana bread mix from the grocery and gave it a try today.

 


Per instructions for banana bread in the thermal cooker cookbook, I greased the inside of the pudding tin and its lid (actually sprayed with Pam), then put parchment paper on the bottom.  I then added the batter, modified as indicated above.

Pudding tin with batter, then covered with parchment paper

I put another piece of parchment paper on the top, put the lid on, then placed it into the inner pot. I had already put the rack and covered it with water plus about 1/2 inch.  The pudding tin went in and I heated it to boiling.

Inner pot on the stove containing the pudding tin with lid and boiling water.  Immediately after the picture I put the lid on the inner pot.

This was allowed to simmer slowly, with the lid on, for 30 minutes on the stove.  It was then transferred to the outer insulated container. 

Inner pot in the outer insulated pot ready to be closed.

 
Instructions indicated anywhere from 1.5 to 3 hours, although longer is never a problem. 

Banana bread "baking" with no additional energy input.

After 6 hours I opened everything up.  It was still very HOT.  The big question, however, was whether the banana bread was done.

Hot banana bread

Success!  The bread had definitely expanded and a toothpick came out clean.  Yes, banana bread, boiled, not baked!!