GINGER BANANA BREAD

Having a freshly baked morning bread for a Sunday brunch is the simplest way to provide guests with pastry when you can't run out to your favorite bakery. I quickly whipped together this ginger banana bread last weekend for a brunch with friends. I served it at the end of the meal, hot out of the oven, we were already on our cheese course and finishing the bottle of wine, and the bread paired surprisingly well with the cheese, fig jam (and wine). Morning breads in my home are always a mix of flours, overripe fruit, and nuts – at this point I can make a version of this without a recipe because I've been playing around with it for about a year, and this was the best version. I skip the AP flour, and use a blend of almond flour and brown rice flour, the loaf comes out with a nutty, dense cake texture and is always moist.

* I recommend ordering a kitchen scale to weigh flours, because of the different densities of the flour, weighing them is more exact than a measuring cup.

INGREDIENTS

 makes one loaf

  • 1 c / 100g almond flour
  • 3/4 c / 105 g superfine rice flour
  • 1/2 tsp fine sea salt
  • 1 tsp baking soda
  • 1/2 c melted coconut oil
  • 4 eggs
  • 2-3 overripe bananas
  • 1 inch grated fresh ginger root, optional
  • 1/2 c maple syrup
  • 2 tsp vanilla extract 
  • 1/2 c almond butter, Spread the Love is my favorite because it's so smooth and mixes in easily. 
  • 1//2 c chopped walnuts
  • 1/4 granulated coconut sugar

METHOD

Preheat the oven to 350º and line a 9" loaf pan with parchment paper and grease the paper and sides of the loaf pan. In a small bowl mix all the flours, baking soda, salt. In a large bowl whisk the eggs, then mash the bananas in the same bowl. Stir in the maple syrup, vanilla extract, 1/4 c almond butter, and coconut oil. 

Slowly incorporate the flour mix in batches into the wet ingredients, making sure it is fully mixed in before adding the next batch. Pour the batter into the loaf tin and set aside. 

To create the topping, stir the remaining 1/4 c almond butter, with the chopped walnuts and the coconut sugar and sprinkle on top of the batter. Using a knife or back of a fork, make a few swirls in topping. 

Bake at 350 for 40 mins, after 20 mins, cover the pan with tinfoil to protect the topping from burning.