Wednesday, April 21, 2010

Banana Gingerbread

I've made so many new things, but haven't posted the recipes. Only one main 'failure' (I call them that because it was simply too soupy, and with the addition of more spices it could be great, but for something that spends all day in the crock pot, it definitely isn't worth trying again to see if I can get better results. There are so many better recipes out there.) I've been trying stuff from everywhere, food blogs, newspaper clippings, my cookbooks, everything.

I've made a ton of things but have yet to get around to posting them: lasagna, gnocchi, three types of pizza crusts (with another crust tonight - because I'm trying to find that 'perfect' one!), decorated cookies for a National Food Blogger's Bake Sale, cookies 'just because,' baked oatmeal, granola bars, puffy caramel apple pancakes, lemon red pepper chicken and pasta, stout cupcakes with whiskey ganache and baileys buttercream (can you say yum?), bread pudding with a whiskey caramel cream sauce, sweet cream scones, banana bread, chocolate banana bread, asian chicken lettuce wraps (think PF Changs), ham and cheese (and salmon and cream cheese) filled buns, etc, etc. I think you get the point.

Most of the things I make are in the 'sweet' category, but I do enjoy making dinners and other meals as well. My 'meals' are focused on quick and easy - something that we can put together and have on the table after I'm finished running or within 45 minutes. So that defintely limits the menu a bit. I love weekends because I can really spend a lot more time on a meal.

This recipe is from It is so amazingly tasty. Definitely best once it's first cooled from the oven, but I've frozen it and eaten it after it's rethawed, and it's still good, just a little bit drier. I pretty much followed this recipe to a "t" and it's wonderful. This is probably one of my favorite quick breads out there - maybe because it's more like a banana ginger spice cake? Probably.

Banana Gingerbread

1 cup whole wheat flour
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon (sub for 1 1/2 tsp pumpkin pie spice)
1/2 tsp ground allspice
1/2 tsp ground cloves
1/4 tsp ground cardamom
pinch freshly ground nutmeg
1/2 cup brown sugar
1 cup banana, mashed (about 2 large)
1/2 cup molasses
1/2 cup buttermilk
4 tbsp vegetable oil

Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan.
In a large bowl, whisk together flours, baking powder, baking soda, salt and spices.
In a medium bowl, whisk together brown sugar, banana, molasses, buttermilk and vegetable oil. Pour into dry ingredients and stir until just ombined. Pour into prepared pan and sprinkle with coarse sugar, if desired.
Bake for about 45 minutes, until a toothpick inserted into the center of the loaf comes out clean.
Makes 1 loaf, 8-10 slices.

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