All you need are overripe bananas and some pantry staples to make this fabulously moist banana bread.
I’m a believer in decadent desserts all year round, but something makes them feel absolutely necessary when the temperatures have dropped and the holidays are just around the bend.
Winter is not my thing; I prefer having chilled Cabernet Franc poolside over watching the sun go down at 4:30 in chenille socks, but this banana bread makes these miserably cold months bearable. The secret ingredient is Greek yoghurt- it prevents the bread from drying out and adds a slight tang that suits the spicy heat of the ginger perfectly.
You might be wondering where the walnuts are. I don’t like them, but add them if you do! The pumpkin seeds are mellow, delicious, and add that much-needed crunch. Feel free to sub different nuts or seeds for a bread all your own.
Thank God for hungry neighbors or else I would have eaten this entire thing myself. With bare hands and a smile. I hope it makes you feel the same way- happy baking!
Ginger Banana Bread
- 3 overripe bananas, mashed
- 1 1/2 cups all purpose flour
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon baking soda
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1 1/2 tablespoon powdered ginger
- 1 tablespoon fresh grated ginger
- 1/2 cup Greek yoghurt
- 1/3 cup roasted pumpkin seeds, roughly chopped
Preheat oven to 350. Combine melted butter and sugar together in a large bowl. Add in eggs, cinnamon, and fresh ginger- mix thoroughly. Combine dry ingredients (flour, powdered ginger, baking soda, and salt) and incorporate into the wet mixture. Lastly, gently fold in bananas, pumpkin seeds, and yoghurt). Pour into greased loaf pan and spread evenly. Cook for 45-55 minutes, or until toothpick comes out with minimal crumbs.