This banana bread/gingerbread fusion is better than its separate counterparts. Ginger, cinnamon, nutmeg, allspice, and molasses transform this banana bread into something special.
The Story:
I wasn’t kidding about it being all about breakfasts and soups and stews in these parts. In fact, I haven’t even posted yet about an heirloom squash soup I made a while back. And yesterday Philip and I managed to make some blood orange jam. This banana gingerbread, however, is an old one. I’ve been making it for well over a decade and with three growing littles at home, this bread never lasted very long.
Gather your tools. You’ll need:
1. measuring cups 2. measuring spoons 3. mixing bowls 4. spoon 5. bread loaf pan
Gather your ingredients. You’ll need:
1. all-purpose flour 2. ground ginger 3. ground cinnamon 4. ground nutmeg 5. ground allspice 6. baking soda 7. brown sugar 8. canola oil 9. blackstrap molasses 10. eggs 11. bananas
Banana Gingerbread
adapted from The Ultimate Fat-Free Cookbook
Ingredients:
2 cups all-purpose flour
4 teaspoons (or 1 tablespoon and 1 teaspoon) ground ginger
1 and 1/4 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 teaspoon baking soda
1/2 cup packed brown sugar
4 tablespoons oil
2 tablespoons blackstrap molasses
2 eggs
3 large (or 4 medium or 5 small) ripe bananas, mashed thoroughly
Directions:
Heat oven to 350 degrees F and spray a small loaf pan with non-stick cooking spray.
Sifted together, or thoroughly mix, dry ingredients (flour through brown sugar) in a mixing bowl. Make a well in mixture and add in oil, molasses, eggs, and mashed bananas.
Stir well, making sure to scrap bottom of bowl and pull up any dry mix.
Pour into loaf pan and bake for 45 minutes or until toothpick or butter knife inserted in center comes out clean.
Cool for 10-15 minutes and slice with a serrated knife for best results.
Tastes great reheated.
If you like this, you may also like:
Roasted Ginger Plum Scones
Gingerbread Pancakes
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