BANANA GINGERBREAD
BANANA GINGERBREAD
1/4 cup (half a stick) of butter, room temperature
1/3 cup brown sugar
1 egg
1 tsp vanilla
1/2 cup molasses
3 1/2 medium bananas, mashed
2 1/2 cups flour
1 1/2 tsp soda bicarb
1/2 tsp salt
2 tsp ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1 cup buttermilk
1 cup chocolate chips (opt)
turbinado (raw) sugar (opt)
Pre-heat oven to 375°F, grease and flour a 9×5 loaf pan, or four mini loaf pans
Whisk together the flour, spices and baking soda in a medium bowl. Set aside. Cream the butter and sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla and mix to combine thoroughly. Add the molasses and banana mixing until just combined.
Working in three portions, alternate adding the flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour. Mix between additions just until incorporated and no streaks of flour remain. Fold in chocolate chips if using.
Pour into the prepared loaf pan(s) and sprinkle the top with turbinado sugar if using.
Bake for 40-45 minutes for the large pan, 20-30 minutes for smaller pans, or until a toothpick inserted in the centre comes out clean. When removed from the oven, immediately run a knife around the edge to loosen the bread. Let cool in pans for about 10-15 minutes, then remove from pans and finish cooling on a wire rack.
Can be kept in an airtight container at room temperature for 3 days, or about 10 days in the fridge. Can be frozen for up to three months.
PS This loaf is tiny. I made 4 tiny loaves.