Saturday, February 4, 2017

Gingery Banana Bread

I had a HUGE surplus of bananas that were getting over ripe and needed to be used ASAP so I settled for using some for banana bread. I thought about gingerbread and decided to give my banana bread a gingerbread twist!

3 cups flour*
2 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
1/4 tsp ground nutmeg

4 medium over ripe bananas, mashed
1/2 cup molasses
2 eggs
6 TB butter, melted
1 1/2 cups brown sugar

1/2 cup chopped crystallized ginger

*sub any gluten free mix you like!

Grease 2- 9 inch loaf pans and preheat oven to 350

In a bowl combine all the dry ingredients and whisk together well.

In a mixing bowl combined mashed bananas, molasses, egg butter and sugar and beat until well combined.

Scoop in dry mixture 1/2 cup at a time beating on low speed until combined.

Gently fold in crystallized ginger.

Split the batter evenly between the 2 prepared pans and bake 45-60 minutes until a toothpick comes out clean.

Allow to cool in pans for 10-15 minutes, then flip onto a wire rack to cool completely.

Slice and enjoy!

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