This moist banana bread is perfect for breakfast or snacking. Try to use very ripe bananas for a sweeter, richer cake.
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
Step 1: Preheat the oven to 325°F.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Reprinted with permission from Tarek Malouf and The Hummingbird Bakers' The Hummingbird Bakery Cookbook (2009 Ryland Peters & Small).