Finally, it’s National Banana Bread Day–which we probably missed last February 23rd. Maybe we just weren’t feeling patriotic. Of course, banana bread has been around since the 1930s, when baking soda and baking powder became popular. Finally, people finally had something to do with over-ripe bananas. There are many variations of the banana bread recipe, with nuts and chocolate chips being the favorite add-ins. This banana bread recipe from Food.com is rather unique in that it has an added ginger zing and a crunchy-crumbly top. [photo via food.com]
Once you taste this fancy take on the traditional banana bread, you’ll never make it the old way again. Be careful, though. If you choose to share this with others, be prepared to divulge the secret of its decadent nature.
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup cold butter, cut in pieces
1 cup mashed ripe banana (I use a little more)
1 cup coarsely chopped walnuts (optional)
1/4 cup finely chopped candied ginger
1 teaspoon vanilla
1/2 cup all-purpose flour
1/4 cup sugar
1/4 cup butter, melted
3/4 teaspoon ground cinnamon
3 tablespoons confectioners’ sugar (optional)
Heat oven to 350 degrees. Grease 9x5x3-inch loaf pan.
Combine flour, sugar, baking powder and salt in large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in bananas, walnuts, ginger, eggs and vanilla until mixture is just moistened. Spoon batter evenly into prepared pan.
Prepare Crunch Topping: Combine flour, sugar, butter and cinnamon in a small bowl. Sprinkle evenly over batter.
Bake at 350 degrees oven for 70 minutes or until wooden pick inserted in center comes out clean. Cool bread in pan 10 minutes. Remove bread and cool on wire rack completely. Sprinkle with confectioners’ sugar.