It’s monsoon season here in Phoenix, which means we get to experience a few days of cooler weather here and there. The best thing about this is that we can use the oven without suffering sweltering heat inside the house. So that means it’s time to bake!
I’ve been using this recipe for quite some time now and have come to really love it. I’ve got it down to the point where it takes me about five minutes to put the ingredients together. The best part, though, is not feeling guilty about letting our bananas get to this point…
As always, I use a gluten free flour blend. I also like to put at least one teaspoon of organic ground ginger, sometimes two. We love ginger around here, but consider using 1/2 a teaspoon if you’re not as fond of it. In addition, I often play around with the amount of cinnamon, also going with at least one teaspoon. Most recipes call for 1/4 or 1/2, but the herbalist in me says that’s crazy talk.
adapted from Shutterbean
1 1/2 cups all purpose gluten free flour (Pamela’s Artisan Flour Blend)
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup packed brown sugar
1/2 cup olive oil
1/4 cup maple syrup
1 1/2 teaspoons vanilla
1 cup mashed banana (roughly 2 large or 3 small)
Preheat oven to 350°. Line an 8×4 inch loaf pan with parchment paper with long sides overlapping and set aside.
Use a whisk to combine the flour, baking soda, salt, cinnamon and ginger in a bowl and set aside.
Place the brown sugar and olive oil in a large bowl and whisk until smooth. Add the maple syrup and vanilla and whisk again. Add the eggs, one at a time, whisking between each until thoroughly combined.
Add the flour mixture to the wet ingredients and stir until fully incorporated, then pour the batter into the parchment-lined pan.
Bake for 60-70 minutes, or until an inserted toothpick comes out clean. Allow the bread to cool in the pan for at least ten minutes. Use the overhanging parchment paper to lift the bread out of the dish and finish cooling on a wire rack.