Submitted by:
Rachael Rosenberg
Category:
Breakfast
Country of Origin:
United States
Cook time:
1 hour and 15 minutes
Serves:
10
Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon fresh ground cardamom
1/4 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon nutmeg
3 to 4 very ripe bananas
2 eggs
3 tablespoons plain yogurt (preferably Greek yogurt, but you can also substitute crème fraiche)
1/2 cup sugar
1/4 cup brown sugar
1/2 cup vegetable oil of choice
1/2 cup candied ginger, chopped
1 tablespoon freshly ground cardamom
1 tablespoon sugar (preferably Demerara)
Steps:
1. Preheat oven to 350 degrees Fahrenheit.
2. Combine all dry ingredients in a bowl.
3. Add the candied ginger and set aside.
4. Place bananas, sugar, and eggs in a mixer and blend on medium speed until well incorporated, about 3 minutes.
5. Slowly add yogurt, followed by the vegetable oil until mixed.
6. With the mixer on medium, add the dry ingredients 1/2 cup at a time, being very careful not to overmix.
7. Once all dry ingredients have been added, turn mixer on medium high just long enough to ensure the flour is well incorporated.
8. Using a spatula, scrape down the sides of the mixing bowl and turn mixture 1 to 2 times to incorporate any remaining flour.
9. Fill a prepared loaf pan with the mixture and top with the cardamom and sugar.
10. Place in oven and cook for 50 to 60 minutes, or until a toothpick or knife come out clean.
11. Let sit until cool. Slice and enjoy with butter!
What makes this recipe special?
Banana bread was a standby recipe for my family growing up. As an adult, I wanted to put my own stamp on the recipe and find a way to really highlight the banana part of banana bread. Ginger, allspice, and cardamom were the answer. I don’t think you’ve ever tasted banana bread this “banana-y” before!
Additional notes:
It’s essential to use very ripe bananas so that the bread comes out moist and flavorful! I use ripe bananas that have been frozen after they were too ripe to eat. This breaks down the bananas even more, making for a really dense, moist bread. If you prefer your banana bread with nuts, simply add 1/2 cup of a chopped nut of your choice to the flour and then mix in with the wet ingredients.