When craving banana ginger bread, I prefer to use apple bananas (sukari ndizi). In this loaf, it gives it a sweeter taste than the larger bananas (bogoya). However, you can use them instead if they are what you have on hand because the difference is subtle. The warm spices and molasses make it even more delicious. All the ingredients used in this recipe can be mixed by hand, and there is no need for an electric mixer.
Ingredients
(Makes one 9 by 5′ loaf)
340g (12) ripe, apple bananas (sukari ndizi)
Or 4 large bananas (bogoya)
1 tsp lemon juice
35ml (2 tbsp + 1 tsp) molasses
120ml (½ cup) plain yoghurt
2 large eggs
1 tsp vanilla essence
213g (1 cup) brown sugar
300g (2½ cups) all-purpose flour
1 tsp baking soda
A pinch salt
1½ tsp ground ginger
¼ tsp ground cloves
1 tsp ground cinnamon
120ml (½ cup) vegetable oil
Method
Preheat the oven to 177°C/350°F/gas mark 4 and lightly grease and line a 9 by 5′ (23 by 13cm) loaf tin with parchment paper overhanging the sides, so that the loaf can easily be lifted out of the pan after it has been baked.
In a large bowl, sieve together, the flour, baking soda, salt, ground ginger, cloves and cinnamon and set aside. Beat the eggs in a small bowl and set aside.
In a large bowl, mash the bananas well with a potato masher. Stir in the lemon juice and mix well. Add the eggs, molasses, brown sugar, oil, yoghurt and vanilla essence and mix until fully incorporated.
Add the flour mixture and whisk together until just combined and no traces of the flour mixture are visible.
Pour the mixture into the prepared loaf tin and bake for 60 to 65 minutes or until a toothpick inserted in the centre comes out clean. After the loaf is cooked, carefully lift it out of the pan using the flaps of parchment paper and cool completely on a wire rack, before slicing.
Enjoy with tea or coffee, or hot chocolate.