Ginger-y banana bread
I think I am one of those who buy bananas hoping that no one would eat them so I could make banana bread later. My go to recipes for banana bread these days is David Lebovitz’s site. He seems to have a tropical appreciation for this particular fruit. This time, starting with David Lebovitz’s recipe, I made following modifications:
- Whole wheat flour
- Yogurt instead of sour cream
- Ginger syrup instead of sugar from “the ginger people” brand
- Guittard’s white chocolate chips
- Crushed kernels of allspice instead of cinnamon
Needed to be baked for 60 minutes but the result is again a super moist banana bread with overtones of ginger and allspice. Next time, I have to try the upside down banana cake.