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Banana Gingerbread Loaf
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 cup (1 stick) soft unsalted butter, cut into 4 pieces
1 cup granulated sugar
2 large eggs
2 tablespoons pure maple syrup
1 tablespoon peeled and finely grated fresh ginger
2 ripe bananas, peeled and quartered
1 teaspoon vanilla extract
Heat oven to 350 degrees F. Butter a 9 x 5-inch loaf pan.
Sift flour, baking soda, cream of tartar, salt, ginger and cinnamon into large mixing bowl. Set aside.
In food processor, with few on/off bursts, process butter, sugar, eggs, maple syrup, ginger, bananas and vanilla 30 seconds. (Mixture should be smooth, but will look slightly curdled.)
Pour liquid batter over flour mixture in bowl and stir just until flour is incorporated and smooth thick batter forms.
Spread batter evenly in prepared pan.
Bake for about 45 minutes until top feels firm and a wooden pick inserted in center comes out clean.
Cool loaf for 5 minutes in pan.
Use a small sharp knife to loosen sides of loaf from pan. Invert onto wire rack, then turn loaf right side up to cool completely, about 1 hour.
Slice and serve at room temperature. (Loaf can be prepared up to 3 days ahead, covered and stored at room temperature.)
Yield: 1 loaf
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