Recipe for cooking banana gingerbread loaf

Quick Meals- Soups and Bread :: Sweet Quick Breads

Banana Gingerbread Loaf

1 3/4 C. flour
1 tsp. baking soda
1 1/4 tsp. cream of tartar
1/2 tsp. salt
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 C. (1 stick) soft unsalted butter, cut into 4 pieces
1 C. sugar
2 lrg. eggs
2 Tbsp. pure maple syrup
1 Tbsp. peeled and finely grated fresh ginger
2 ripe bananas, peeled and qt.ered
1 tsp. vanilla extract or flavoring

Preheat oven to 350 degrees F. Butter a 9 x 5-in. bread loaf pan.

Sift flour, baking soda, cream of tartar, salt, ginger and cinnamon into lrg. mixing bowl. Set aside.

In food processor, with few on/off bursts, process butter, sugar, eggs, maple syrup, ginger, bananas and vanilla 30 seconds. (Mixture should be smooth, but will look slightly curdled.) Pour liquid batter over flour mixture in bowl and stir just until flour is incorporated and smooth thick batter forms. Spread batter evenly in prepared pan.

Bake for about 45 min. until top feels firm and a wooden pick inserted in center comes out clean. Cool loaf for 5 min. in pan.

Use a sm. sharp knife to loosen sides of loaf from pan. Invert onto wire rack, then turn loaf right side up to cool completely, about 1 hr..

Slice and serve at room temperature. (Loaf can be prepared up to 3 days ahead, covered and stored at room temperature.)

Makes approximately 1 loaf.