We had an eentsy weentsy little cold snap here in Central Texas over the weekend. It was enough to get soups cooking on the stovetop and quick-breads baking in the oven. Here's a hearty little banana bread...pretty simple but with enough goodness in it that you'll feel guilt-free about nibbling at it, no matter the hour. I did add chocolate chips to the latest loaf as an extra treat, but the consensus around here was that it didn't really need them. Do with that what you will...
*If you do not need or desire this recipe to be gluten free, simply replace the gluten free flour with all purpose flour, or 1 cup all purpose flour + 1/2 cup whole wheat flour.
Preheat Oven to 350 degrees
Grease a 4 1/2" x 8 1/2" loaf pan
1 1/2 cups gluten free flour (I use Cup 4 Cup)
2/3 cup gluten free rolled oats (NOT the quick kind)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground caradamom
1/4 tsp ground cloves
1/4 tsp ground black pepper
1/2 tsp salt
1/3 cup molasses
1/3 cup hot water
1 tsbp fresh ginger, peeled and grated
1/3 cup of sugar
1/4 cup of softened butter
2 large eggs
1 1/2 cups mashed ripe bananas
1/3 cup plain yogurt
1 tsp vanilla extract
1/2 cup semi-sweet or dark chocolate chips (optional)
In a small bowl, mix the molasses, ginger and hot water, and set aside to steep.
Mix the flour and the rest of the dry ingredients in a medium size bowl.
In a larger bowl, beat the sugar and butter until creamy. Beat in the eggs, one at a time. Mix in the banana, yogurt and vanilla. Mix in the molasses/ginger mixture that has been steeping. Slowly add the dry ingredients into the bowl with the wet ingredients. Stir until the batter is moist, but don't overbeat it. Fold in the (optional) chocolate chips.
Spoon into the loaf pan and bake for about 1 hour and 5 minutes. The bread is done when a toothpick or cake tester comes out clean when you test in the center.