Quick bread

Blending the best of ginger and banana breads

 
 
Chocolate banana ginger quick bread
Chocolate banana ginger quick bread
Matthew Mead / AP

Dessert

Chocolate Banana Ginger Quick Bread

1 cup buttermilk

2 eggs

1/2 cup vegetable or canola oil

6 very ripe bananas, mashed

1 cup packed brown sugar

1/4 cup honey

1/4 cup molasses

2 cups bran

3 cups all-purpose flour

1 tablespoon plus 1 teaspoon baking powder

1 teaspoon salt

1 teaspoon baking soda

1 tablespoon cinnamon

1 tablespoon ground dry ginger

1/2 teaspoon nutmeg

1 teaspoon ground cloves

1 cup finely chopped bittersweet chocolate

3/4 cup finely chopped candied ginger

Heat the oven to 325 degrees. Spray a Bundt pan with baking spray.

In a medium bowl, whisk together the buttermilk, eggs, oil, bananas, brown sugar, honey, molasses and bran. Let sit for 10 minutes.

Meanwhile, in another medium bowl, whisk together the flour, baking powder, salt, baking soda, cinnamon, ginger, nutmeg and cloves.

Once the banana-bran mixture has sat for 10 minutes, add the flour mixture to it and gently stir just until the dry ingredients are moistened. Gently fold in the chopped chocolate and chopped ginger. Spoon the mixture into the prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted at the center comes out clean.

Let cool for 15 minutes in the pan before turning out onto a wire rack to cool completely. Makes 16 servings.

Per serving: 380 calories; 110 calories from fat (29 percent of total calories); 13 g fat (3 g saturated; 0 g trans fats); 25 mg cholesterol; 68 g carbohydrate; 6 g fiber; 34 g sugar; 6 g protein; 370 mg sodium.


Associated Press

The great thing about quick breads also is the most obvious. They’re quick.

Stir together some ingredients, pop it in a pan, throw it in the oven. Your house will be filled with the fantastic smells of baking and you probably didn’t do more than 15 minutes work.

This quick bread is no exception. It is equally at home on a breakfast or brunch table, served with coffee or tea mid-afternoon with a dusting of powdered sugar, or after dinner with a dollop of whipped cream. We’ve combined the spicy fall flavors of gingerbread with the sweet, moist flavors of banana bread.

For nutrition, we added some bran. For fun, we flecked it with chopped bittersweet chocolate. Be sure to use very ripe bananas for the best flavor.

Read more Food stories from the Miami Herald

Miami Herald

Join the
Discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category