Creative Cooking with Southern Flair!
Gone Bananas,
"Crazy" good banana bread, spiced with cinnamon & ginger, with a hint of molasses, and toasted pecans, served with a pineapple, cream cheese spread"
Ingredients
2 1/3 cups mashed over-ripe bananas
1 1/2 cups all purpose flour
3/4 cup whole wheat flour
1 tsp baking soda
½ tsp baking powder
¾ tsp teaspoon salt
1 tsp cinnamon
1/2 tsp ginger powder
1 1/4 cup, plus 2 tbsp's light brown sugar
10 tablespoons unsalted butter, room temp
¼ cup grapeseed oil
4 large eggs, room temp
1/2 cup sour cream, room temp
¼ buttermilk
1 tbsp molasses
2 tsp vanilla extract
1 cup toasted, chopped nuts
Food thermometer
2 loaf pans, 9x5
Parchment paper
Instructions
1 Preheat oven to 325°F (163°C).
Grease and line two 9×5-inch loaf pans with parchment paper, leaving overhang on the long sides for easy removal.
2 In a medium bowl, whisk together the flours, baking soda, baking powder, salt, cinnamon, and ginger until very well combined. Set aside.
(Optional: dry ingredients may be pulsed briefly in a food processor instead of whisking.)
3 In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed for about 2 minutes, until light and well combined.
4 Add the eggs one at a time, mixing well after each addition.
5 Mix in the grapeseed oil, followed by the mashed bananas, sour cream, buttermilk, molasses, and vanilla extract. Mix on low speed just until combined.
6 With the mixer on low speed, gradually add the dry ingredients and mix only until no streaks of flour remain. Do not overmix.
7 Scrape down the sides and bottom of the bowl. Gently fold in the toasted nuts.
8 Divide the batter evenly between the prepared loaf pans and smooth the tops.
9 Bake in the center of the oven for 65–85 minutes, or until the internal temperature of the center reaches 200°F (93°C).
10 Let the loaves cool in the pans for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Serving Suggestion
Serve plain or with cream cheese whipped with a small amount of pineapple jelly for a sweet, tangy spread.