Banana Bread with Ginger and Cranberries

I wish some publisher would contact me about doing a Banana Bread Cookbook. Because I have enough good recipes to fill a book. Well, banana breads and also cakes, muffins and so on. I don’t actually eat any of this stuff because I am allergic to bananas, but I always buy bananas because I like how they smell and also because my husband says he is going to eat them but then never does. Or he eats one and I’m left with 4 or 5 more. I do have tasters though. They tell me whether the recipe is good. And I give whatever banana baked thing I’ve made away to cancer patients and their caregivers at Stamford Hospital at our every-two-week Tea sponsored by the local Hadassah group. I’ve been getting great reviews from everyone. The one I sent this week is a dairy-free version, made with Earth Balance Buttery Spread and Oat milk (you could substitute coconut milk and, if there’s no nut allergy, almond milk). I made this cake two ways, once plain and once with dried cranberries and chopped crystallized ginger. Everyone preferred the second one. Here’s the recipe:     Banana Bread with Ginger and Cranberries 2-1/2 cups all-purpose flour 1 teaspoon salt 1-1/2 teaspoons ground ginger 2 teaspoons baking soda 3/4 cup Earth Balance buttery spread 1/4 cup coconut oil 1-1/2 cups sugar 4 medium very ripe bananas, mashed 3 large eggs, slightly beaten 1/2 cup oat milk 1/2 cup dried cranberries 1/4 cup chopped crystallized ginger Preheat the oven to 350 degrees. Grease and flour a 10-cup bundt pan. Mix the flour, salt, ginger and baking soda together in a bowl. In the bowl of an electric mixer set at medium speed, beat the buttery spread, coconut oil and sugar until well blended. Add the bananas and blend in thoroughly. Add the eggs and beat well. Stir in the oat milk and blend thoroughly. Add the flour mixture and beat until the batter is well blended. Fold in the cranberries and crystallized ginger. Pour into the prepared pan and bake for about one hour or until a cake tester inserted into the center comes out clean. Remove from the oven and let cool in the pan for 15 minutes. Remove to a cake rack to cool completely. Makes one bread, serving 16-18

I wish some publisher would contact me about doing a Banana Bread Cookbook. Because I have enough good recipes to fill a book.

Well, banana breads and also cakes, muffins and so on.

I don’t actually eat any of this stuff because I am allergic to bananas, but I always buy bananas because I like how they smell and also because my husband says he is going to eat them but then never does. Or he eats one and I’m left with 4 or 5 more.

I do have tasters though. They tell me whether the recipe is good. And I give whatever banana baked thing I’ve made away to cancer patients and their caregivers at Stamford Hospital at our every-two-week Tea sponsored by the local Hadassah group. I’ve been getting great reviews from everyone.

The one I sent this week is a dairy-free version, made with Earth Balance Buttery Spread and Oat milk (you could substitute coconut milk and, if there’s no nut allergy, almond milk).

I made this cake two ways, once plain and once with dried cranberries and chopped crystallized ginger. Everyone preferred the second one. Here’s the recipe:

 

 

Banana Bread with Ginger and Cranberries

2-1/2 cups all-purpose flour

1 teaspoon salt

1-1/2 teaspoons ground ginger

2 teaspoons baking soda

3/4 cup Earth Balance buttery spread

1/4 cup coconut oil

1-1/2 cups sugar

4 medium very ripe bananas, mashed

3 large eggs, slightly beaten

1/2 cup oat milk

1/2 cup dried cranberries

1/4 cup chopped crystallized ginger

Preheat the oven to 350 degrees. Grease and flour a 10-cup bundt pan. Mix the flour, salt, ginger and baking soda together in a bowl. In the bowl of an electric mixer set at medium speed, beat the buttery spread, coconut oil and sugar until well blended. Add the bananas and blend in thoroughly. Add the eggs and beat well. Stir in the oat milk and blend thoroughly. Add the flour mixture and beat until the batter is well blended. Fold in the cranberries and crystallized ginger. Pour into the prepared pan and bake for about one hour or until a cake tester inserted into the center comes out clean. Remove from the oven and let cool in the pan for 15 minutes. Remove to a cake rack to cool completely. Makes one bread, serving 16-18