Our ancestors made this bread when on the trail. Try throwing in blueberries or raisins for added flavor.

Carol

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
12
Yield:
1 loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork to make a ball.

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  • Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick.

  • Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. Use two lifters for easy turning. May also be baked on a greased baking sheet at 350 degrees F (175 degrees C) for 25 to 30 minutes.

Nutrition Facts

149 calories; protein 3.3g 7% DV; carbohydrates 24.5g 8% DV; fat 4.1g 6% DV; cholesterol 10.2mg 3% DV; sodium 465.5mg 19% DV. Full Nutrition
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Reviews (151)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/06/2003
I found it easier to separate the dough into 6 parts shaped the same as the loaf and bake in the oven. You get buns! Was very good overall a good addition to a dinner meal instead of bread. Read More
(188)

Most helpful critical review

Rating: 3 stars
03/17/2012
According to my sister-in-law, who is a member of the Dene-tha nation of northern Alberta, aboriginals people, she says Banic should be made with lard or vegetable shortening. This is because when the first nations people were first in existance they did not have butter. Therefore, they could not use butter. They only had in their food stores, shortening, flour, baking powder, and salt. Water was near by so this is what went into their main staple of food. They ate banic at every meal, and sometimes this is all they ate for a meal. This was depending on how good the hunting was. Milk was never used because this turns the dough white. Usually it was cooked over an open fire or baked in the oven. The oven should be turned up to a high temperature. In my house we do not time it we just go by the smell and the color. Read More
(320)
203 Ratings
  • 5 star values: 122
  • 4 star values: 56
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 8
Rating: 3 stars
03/16/2012
According to my sister-in-law, who is a member of the Dene-tha nation of northern Alberta, aboriginals people, she says Banic should be made with lard or vegetable shortening. This is because when the first nations people were first in existance they did not have butter. Therefore, they could not use butter. They only had in their food stores, shortening, flour, baking powder, and salt. Water was near by so this is what went into their main staple of food. They ate banic at every meal, and sometimes this is all they ate for a meal. This was depending on how good the hunting was. Milk was never used because this turns the dough white. Usually it was cooked over an open fire or baked in the oven. The oven should be turned up to a high temperature. In my house we do not time it we just go by the smell and the color. Read More
(320)
Rating: 4 stars
12/06/2003
I found it easier to separate the dough into 6 parts shaped the same as the loaf and bake in the oven. You get buns! Was very good overall a good addition to a dinner meal instead of bread. Read More
(188)
Rating: 4 stars
06/02/2006
I love to take this camping. I mix up the dry ingredients at home and mix in the butter just before cooking. Tastes the best cooked in/over a fire (either wrapped around a 2cm diameter stick or wrapped in foil and thrown into the embers). Read More
(172)
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Rating: 5 stars
03/24/2007
Best bannock I have made. fluffy and tastey. i made small patties instead of one large one. The kids loved it! Its deliocus when right out of the pan with jam. Read More
(157)
Rating: 5 stars
11/14/2012
I love bannock. This recipe is almost identical to the one I make except I use vegetable oil. To anyone who comments on the "traditional" nature of bannock and it shouldn't have butter doesn't understand that we (including myself, a Cree Indian) did not have butter but we also did not have FLOUR. This is a fairly recent invention that we came up with based on rations given to us by government officials. Go ahead and use butter. It's not offensive. Read More
(114)
Rating: 4 stars
03/20/2006
I really liked this. It is very quick and easy. I used olive oil instead of butter, then added parmesan cheese and rosemary. Also, I shaped the dough into quarters then cooked in the skillet. My boyfriend loved it! Read More
(68)
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Rating: 4 stars
12/10/2006
this is a good basic recipe. Sometimes i roll it out thinner and fill it with smoked salmon or other meats. I got this idea while up in the okanagan with my grandmother. There is a little shop up there that sells freshly made stuffed bannok. I have been looking for a god recipe for bannok ever since. Thanks for sharing Read More
(57)
Rating: 4 stars
03/01/2007
This was pretty good for what it was, a very simple recipe. I don't think I'd ever even made a bread from scratch before. It does bake up kind of thick, so I can see why a couple of the prior reviewers made it thinner. I think it would be good with butter or honey, but I didn't try either. I didn't even bother reheating the bannock, and just snacked on chunks of it for days. The Woman I Love had a taste of it, and liked it so much that I had to make a batch for her. She told me she enjoyed it a lot, especially reheated and with butter on it. Read More
(41)
Rating: 5 stars
06/15/2009
A great basic recipe very easy to make. I used whole wheat flour instead of all purpose and 1/4 c peanut oil (poured off from a jar of natural peanut butter) because I didn't have any butter. As the bread baked I got a little bit of peanut aroma but there was only a hint of peanut flavor in the finished bread. I also used non-fat dried milk powder (mixed in about 1/2 c with the water and oil). It was very tasty and I plan on making this again substituting unsweetened applesauce for the butter/oil to reduce the fat. Read More
(34)
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