If you are a banana bread purist, read no further.
Frankly, I am not a fan of banana bread. However, with the addition of toasted nuts and ginger, banana bread can transcend its humble beginnings.
Some notes on making quick breads:
- You can easily take a quick bread recipe (banana bread, zucchini bread, etc.) and change it up by adding spices, nuts, fruits, and so on.
- Freshly grind spices to make their flavors more noticeable.
- Quickly toast nuts to bring out their flavors before adding them to the bread.
- If your bread comes out a little dry, serve with honey butter! (Whip together softened butter and honey.)
Be sure that you use overripe bananas:
Here is my banana bread recipe:
Preheat oven to 350 degrees.
Combine and set aside:
1 ½ c unbleached all-purpose flour
1 t baking soda
1 t salt
In a large bowl, blend together in this order:
1/3 c olive oil
½ c packed brown sugar
3 ripe bananas, mashed
1/3 c whole milk
Stir the dry ingredients into the wet ingredients.
handful of pecan or walnut pieces
handful of chopped crystalized ginger
Bake for an hour.