I know, it's been awhile since I last blogged. I've been so busy these past few weeks and going to be busy for the next few coming up. Something amazing has happened and I will share with you all when I do my next post on my trip to Chicago. I have so much to share with you all!
Lately it's felt more like early summer instead of late winter. The sun has been shining and I've become that weirdo who walks down the street smiling at talking to myself. The talking to myself occurs more often than it actually should. Anyway, since it's been so warm, I've reverted back to my summer diet which includes lot's of fruit and no turning on the oven. Well a craving for banana bread hit me and my roommates pretty hard. So I tossed out my summer diet and baked up this little beauty, thanks to the Hummingbird Bakery's cookbook. I think I will have to make another loaf pretty soon. Also, the batter is yummy, don't tell anyone that I stood over the sink licking the bowl while the loaves were baking.
1-1/3 cups packed light brown sugar
1 scant cup mashed banana
2-1/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1 stick plus 2 tbsp unsalted butter, melted
A 9" x 5" loaf pan, greased and dusted with flour
Preheat the oven to 325°F.
Put the sugar and eggs in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until well incorporated. Beat in the mashed banana.
Add the flour, baking powder, baking soda, cinnamon, and ginger to the sugar mixture. Mix it thoroughly until all the dry ingredients have been incorporated into the egg mixture. Pour in the melted butter and beat until all the ingredients are well mixed.
Pour the batter into the prepared loaf pan and smooth over with a palette knife. Bake in the preheated oven for about 1 hour, or until firm to the touch and a skewer inserted in the centre comes out clean. Let the cake cool slightly in the pan before turning out onto a wire rack to cool completely.