"Crazy" good banana bread, spiced with cinnamon & ginger, with a hint of molasses, and toasted pecans, served with a pineapple, cream cheese spread"
5-6 large bananas (3 cups after chopped)
1 cup toasted, finely chopped pecans
All purpose flour
Whole wheat flour
1/2 teaspoon baking soda
1 ¼ teaspoon salt
1 ¼ teaspoon cinnamon
1 teaspoon ginger powder
1 1/2 cups light brown sugar
14 tablespoons unsalted butter, room temp
4 large eggs, room temp
3/4 cup sour cream, room temp
2 tablespoons molasses
2 teaspoons vanilla extract
2 -8 1/2X4 1/2 loaf pans
Cream cheese-room temp
Preheat oven to 350F.
Quarter the bananas and add to a food processor. Pulse until bananas are chopped well, but not pureed. Measure out 3 cups.
Sift and measure out 1 1/2 cups all-purpose flour and 1/2 cup whole wheat flour. Add the baking soda, salt, spices and whisk to incorporate evenly. Set aside.
Add the sugar and butter to a stand mixer with paddle attachment and beat for 2 minutes on medium speed. Add the eggs one at a time, followed with the sour cream, molasses and vanilla. Turn mixer on low and gradually mix in the dry ingredients. Scrape down the sides, turn mixer up to medium speed and mix until smooth. About 30 seconds.
Add the 3 cups of banana, 1 cup of toasted, finely chopped pecans and mix on low to incorporate.
Butter and line the loaf pans with parchment paper, then split the batter between the two. Place on the sheet pan, place in the center of oven and bake until a tester comes out clean. About 50-55 minutes. Remove and let cool.
Fold some of the pineapple jelly into the cream cheese and serve with the banana bread.