This banana bread started with a run. Yesterday morning I went for a run at 6.30am and ran past the closed grocery store at the end of my road. There on an empty stack of pallets were 3 large bunches of very black bananas and a few wrinkled apples. Hmm I thought, if they are still there on the way back I might just have those for an epic weekend banana bread…! And they were still there, so here’s the result. (I only picked up one bunch, leaving plenty for other early rising thrifty souls.)
The recipe came from Sally’s Baking Addiction, and I only tweaked it very slightly. In the comments section I read that someone had used garam masala instead of cinnamon, so I used that plus an pinch of crushed green cardamom for a subtly different flavour. No chocolate chips but chopped pecans instead.
The garam masala that I used is a mix of the following spices: coriander, cumin, cassia, star anise, black pepper, ginger, green and black cardamom, pimento, bay, nutmeg, cloves. It seems to me that it’s a more complex version of pumpkin pie spice, or gingerbread spices. There are many versions of garam masala, some more ‘savoury’ than others. It is of course generally used in savoury dishes such as curries, but I’m more likely to think of it for baking now.
The result – a very moist banana bread, with a gentle but complex spice flavour. The addition of pecans is definitely optional, and I think it would be just as tasty without them. Personally I think you could halve the amount of butter too, as very ripe bananas are so moist. Other recipes I’ve looked at only have 60g, which is plenty, especially with yoghurt too. And the recipe writer points out that whole wheat flour would be good too, something I would try another time.
I really liked the mild spicy flavour of this bread, and will be using garam masala in other baking recipes I think!
I started with 7 black bananas and this recipe used 4. Read tomorrow’s post to discover the fate of the remaining 3 bananas! This is certainly epic banana bread weekend!