Ridiculously easy, and only a little molasses as the sugar (plus natural sugars in the bananas to be sure) and so, so, tasty! The first time I made this I had intended to put an egg into it, but I found the egg on the counter when I was cleaning up while the gingerbread baked; oops. The results were so good anyway that now it’s official – no egg. I’ve made this baked in a tin as a cake, and I’ve made it as muffins -it’s awfully good either way.
How long does this keep? I suspect not more than a few days, given how moist the banana makes it, but who would know for sure? It is very unlikely to last that long.
And now it’s time to take a little break. See you after Christmas, such as it will be, what with no family gathering, etc. Hope you and all of yours stay well.
8 to 12 servings
1 hour – 20 minutes prep time
Mix the Dry Ingredients:
1 1/2 cups whole spelt flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon2 teaspoons ground ginger1/4 teaspoon grated nutmeg (about 1/10 of a medium nutmeg) 1/8 teaspoon ground cloves
Preheat the oven to 350°F and line a 9″ x 9″ pan with parchment paper.
Measure, and put into a mixing bowl. Stir to combine.
Mix the Wet Ingredients & Finish:
2 cups (4 medium) very ripe bananas
2 to 3 tablespoons fancy molasses
1/3 cup mild vegetable oil
Peel and mash the bananas thoroughly with the molasses. Add to the dry ingredients, along with the vegetable oil, and mix well. Scrape the batter into the prepared pan and bake for 30 to 35 minutes until firm and springy, or it tests done (no sticking crumbs) when tested with a toothpick.
If you wish to make muffins with this, it will make 9 old fashioned ones (not too huge, in other words), and they should bake in 20 minutes.
Let cool for at least 10 minutes before removing it from the pan, and let it cool completely before serving. Muffins should be removed from the tin to cool after 5 minutes.