Karl’s Banana Bread with Crystallized Ginger

We had some overripe bananas in the bowl, so it is banana bread or throw them out. If you have been reading my blog, you know how I feel about wasting food. I decided that today I would make the high fat version of my banana bread, but I still have to add something I have never tried before.

Karl's Banana Bread with Crystallized Ginger

Karl’s Banana Bread with Crystallized Ginger

I can’t help myself, I must tinker! Eilene made some of her triple ginger cookies and we had a big bag of crystallized ginger in the cabinet. Banana and ginger seemed like a go-together.

After Note: Jan complained that the ginger and apricots muddled the flavor, so next time I will leave out the apricots. This did not stop her, however, from eating a half a loaf within 30 minutes of them coming out of the oven. Dieters be warned, this is not the skinny version of this recipe.

Karl’s Banana Bread with Crystallized Ginger

Ingredients

1¾ cups flour, all purpose
3 tsp. baking power
1 tsp. salt (optional)
3-5 ripe bananas
½ cup Karl’s Orange Infused Sugar
¼ cup canola oil
2 whole eggs
½ cup dried apricots, diced fine
½ cup chopped pecans
½ cup crystallized ginger, diced fine

Directions

1. Sift together the flour, baking powder and salt into a medium bowl.

Tip: For a salt free version, leave out the salt.

2. Use a fork (or potato masher) to mash the bananas in a large bowl.

3. Stir in the sugar.

Tip: If you do not have orange infused sugar on hand add 1 teaspoon of lemon or orange zest. You may also substitute brown sugar instead of using white death.

4. Add the oil and eggs and mix well.

Tip: For a Vegan version of this bread leave out the eggs and add 2/3 of a cup of oil.

5. Stir in half of the flour at a time and mix just until there is no white showing.

Tip: For a quick bread, you do not want to overwork the dough, because it will make the loaf tough. This is the opposite of yeasted bread, where you are trying to develop the gluten to give it its structure.

6. Preheat oven to 350° F.

7. Fold in the apricots, nuts, and ginger until just blended in.

Tip: If any of your diners have a nut allergy you can substitute Grape Nuts. To enhance the “nutty” flavor of the Grape Nuts, first toast them for 4-5 minutes over a medium heat and then letting them cool before adding them to the mix.

8. Divide your batter into 3-4 small loaf pans (3” x 5½” x 2”) and bake for 1 hour until an inserted toothpick comes out clean.

Tip: You may also use a cupcake pan or mini-cupcake pan. If you use either of these you may have to reduce the cooking time slightly.

Tip: If you are using the fat free recipe, do not use a large loaf pan (4½” x 8½” x 2½”). The egg whites bind more slowly than the oil and the loaf will not cook through before the top starts to burn. If you only have large loaf pans, fill them only 1/3 full.

9. When you bread is done, remove them from the baking pans and cool on a wire rack.

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Filed under bread, Breakfast, Side Dishes, Vegan

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