Between trying to get my Cookbook underway and having surgery last week, it has literally been about a good three weeks and I’m itching to get back into the swing of things.
So, today I’m going to share my family recipe for the most amazing Banana Ginger Loaf ever!
If you’re anything like me, you never have a shortage of brown bananas. Am I right?
I used to think I was pretty smart. When my bananas would turn brown, I would just throw them into the freezer and take them out for baking. Do you do that too? And then you freeze your fingers trying to peel the sucker?
Don’t do that!
There is an easier way. Why didn’t I think of this sooner?
Peel your brown banana BEFORE you put it in the freezer. Yes! And, you can even mash it to save more time, place it in a small freezer bag or container and take it out when you need that bad boy.
Defrost in the microwave for 10 or 20 seconds and VOILA – Mashed Bananas! Cool, huh?
Now back to that recipe…
- 2 large bananas (mashed)
- 2 cups flour
- 1/2 cup unsalted butter (softened)
- 1/2 cup maple syrup
- 2 eggs
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 tablespoons ginger
- 2 teaspoons cinnamon
- 1 teaspoon cardamom
- You can literally place all of these ingredients in a large bowl and mix well.
- Bake at 350 for 50-60 minutes. *My oven takes 60 minutes.
There you have it. The best darned Banana Ginger Loaf this side of Canada.