Sunday, October 25, 2009

Maple Banana Bread

Yield: 2 loaf
  • 2 cups flour
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1 teaspoon salt
  • 3 eggs
  • 1 cup brown sugar
  • 1/4 cup mapple syrup
  • 1 cup banana puree (about 3 bananas)
  • 1/4 cup rum
  • 1/2 cup extra virgin olive oil
Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter two 8 1/2-x-4 1/2-inch loaf pan and line it with parchment paper. Whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves and salt. In a mixer or by hand, whisk the eggs with the sugar until the mixture is white and thick. Add in the maple syrup, banana pure and rum. When the mixture is well blended, gently whisk in the dry ingredients. Switch to a spatula and fold in the oil. The batter will be thick and shiny. Scrape it into the pans and smooth the top. Bake the loaf for 50 to 55 minutes, or until it is golden and starts to come away from the sides of the pan; a toothpick inserted into the center of the cake will come out clean. Cool on a rack for 5 minutes, then run a knife between the cake and the sides of the pan. Unmold and cool to room temperature i a rack.