Banana Gingerbread

  • Currently 4/5
Banana bread crossed with gingerbread - could there be a better way to use up over-ripe bananas?  No refined white sugar.
2 cups flour
1 tsp salt
3 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp allspice
1/4 tsp ground cloves
1/2 tsp ground ginger
1/4 cup honey
1/2 cup molasses
1/2 cup butter, melted
1/2 cup brown sugar
2 eggs
1/2 cup sour cream
2 medium bananas, mashed
1. Preheat the oven to 350 degrees. Spray a 9x5 loaf pan.
2. Sift together all the dry ingredients.  In a large bowl, cream the butter, brown sugar, molasses, and honey until smooth.  Mix in the eggs one at a time. Mix in the sour cream and bananas.  Stir in the dry ingredients just until blended.
3. Place the batter in the pan and bake for 60 minutes, or a toothpick comes out clean.  Cool in the pan for 10 minutes, then turn onto a wire rack and cool completely.
Oct 2007: Dense, good texture. Takes more than an hour in our oven.  Orig recipe needed more allspice and ginger, less banana.  Revised recipe was yummy.  Hard to avoid it being more "banana bread" than gingerbread.

Feb 2008: Used white whole wheat flour instead of all-purpose. Added freshly-grated zest of one scrubbed orange, and used three small bananas.  Took 70 minutes to bake . Scrumptious.


Member since Sep 2007

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