Frosted Banana Bread
- 2 cups plus 2 tablespoons whole wheat pastry flour
- 1 teaspoon Clabber Girl Baking Powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 8 tablespoons butter
- 1/2 cup sugar
- 2 eggs, beaten
- 1 teaspoon vanilla
- 1 3/4 cups banana pulp
- 1 cup chopped pecans, optional
Pre-heat the oven to 350°. Brush a 9 inch loaf pan with oil or line a muffin tin with muffin cups.
Whisk together the flour, Clabber Girl Baking Powder, baking soda, spices and salt. Set aside.
Using a stand mixer or hand held beaters, whisk the butter and sugar till smooth. Slowly add the eggs and vanilla. Add the flour mixture and banana pulp alternately, beginning with the flour in three parts and the banana pulp in two parts. Blend till smooth. Stir in the pecans, if using.
Pour the batter in the prepared loaf pan or divide evenly among the muffin cups. Bake the loaf for about 50 minutes or until a toothpick inserted in the center comes out dry. For muffins, bake for about 20 minutes or until the muffin springs back when pressed lightly with your finger.
Allow to cool and frost as desired.
Cream Cheese frosting:
6 oz cream cheese
3/4 cup powdered sugar, sifted
1 teaspoon lemon juice
1/4 cup crystallized ginger, diced or
1/4 cup coconut or
Using a stand mixer or hand held beaters, blend the cream cheese, sifted powdered sugar and lemon juice until smooth and creamy. Spread the frosting on the cooled bread or cupcakes and garnish as you like.
Recipe by Mani Niall - Mix it up with Mani
The texture of this bread benefits from the lighter whole wheat pastry flour. Good as is or frosted for extra appeal. The quick cream cheese frosting makes just enough to accentuate the banana taste.