Yet again banana bread!! I never get bored of making as them, as it is only requested recipe from my hubby. This time 2 bananas were on the verge of extinction and looking at us, hubby asked me can you make banana bread today while he was home for lunch. I told if there are three bananas, then I can make it but not with 2. The suddenly he nodded his head and told me I have taken one to office for eating as snack, I can bring them back you make banana bread. After this much sacrifice from his side, if I am not making bread, it will be really bad. So I decided to make one.
I have bought some candied ginger some time ago which I had used only a few times and rest was there, so I decided to add it to the bread along with some cranberry. As ginger and cranberries are there, and then why not add cinnamon and nutmeg to join the combo, making it festive banana bread. Everything you make in December should have cinnamon, ginger, nutmeg and cranberries?
I added only ¼ cup of candied ginger as I was afraid my little one may feel the spiciness. I used ½ cup of whole wheat flour and rest was all purpose flour. I used light olive oil, one egg and skipped the nuts entirely. They turned out to be delicious, the kick given by candied ginger is awesome I can’t express it in words. The tanginess of cranberries and the sweetness of bananas married well. If you want some changes to your banana bread recipe go for it. Here is the recipe.
One year ago: Baked Sweet Plantains
Two year ago: Brown rice persimmon Kheer
Print recipe from here
What you need
All purpose flour: 1 cup ( I used King Arthur flour unbleached)
White whole wheat flour: ½ cup ( I used King Arthur flour)
Banana: 3 no
Candied ginger: ¼ cup (chopped into small pieces)
Cranberries: ½ cup (chopped into small pieces)
Cinnamon: 1 teaspoon
Baking soda: ½ teaspoon
Baking powder: ¼ teaspoon
Salt: ¼ teaspoon
Nutmeg: ½ teaspoon
Vanilla extract: 1 teaspoon
Light olive oil: 1/3 cup
Sugar: ¾ cup
Milk: ¼ cup ( I used 2% )
How I made
Preheat the oven to 350 0 Fahrenheit.
Lightly grease the bottom and sides of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with oil. Line the bottom with parchment paper, and then flour the sides of pan.
Mash bananas using a fork or potato masher and keep aside.
In a large bowl sift together flour, baking soda, baking powder, cinnamon, nutmeg and salt and set aside.
In a medium bowl beat egg with sugar and milk add olive oil and vanilla extract and mix everything incorporated well.
Gradually add wet ingredients to dry ingredients and mix everything well.
Finally fold in mashed banana gently followed by chopped candied ginger and cranberries.
Pour the batter into the prepared pan and smoothen the tops with a spatula. . Bake for 65minutes or until skewer comes out clean.
Cool the bread in the pan for 5 minutes and remove it and cool in the wire rack for another 1 hour.
Preparation time: 1 hour and 10 minutes
Serving: 8 serving
Verdict: Yummy. Keeper recipe
Will you make it again: I will
Linking this delicious banana bread to Hearth and Soul blog hop 79 hosted here