I think just about every family has a recipe or two that has been handed down from grandma that takes everyone back to their childhood. Its that recipe that upon tasting it you are brought back to being a kid in the kitchen, barely able to see over the stove, licking the batter out of the bowl. For me, that recipe is banana bread. This recipe was inspired by a take on my grandma’s banana bread and one of my favorite teas, an Apricot Ginger Black Tea. Its a combination of both nostalgic memories with my grandmother as well as the spicier tastes I have grown to love. Just throw in some chewy chunks of tangy apricots, and you have an alluring twist on grandma’s specialty.
INGREDIENTS ALSO
3 very ripe Bananas large bowl
1 cup dried Apricots, cut into chunks medium bowl
½ cup Butter, softened small bowl
¾ cup Brown Sugar loaf pan
¼ cup Honey
1 tsp. Vanilla Extract
½ cup Milk
2 cups All Purpose Flour
½ tsp. Baking Soda
1 tsp. ground Cinnamon
½ tsp. ground Ginger
¼ tsp. ground Nutmeg
Preheat oven to 3500F, and grease your loaf pan. In a small bowl, smash your bananas until they are smooth; I personally like to leave it a little chunky though. In a large bowl, cream together butter and brown sugar. Add honey, bananas, milk and vanilla, mixing well.
In a medium bowl, mix together flour, baking soda, cinnamon, ginger, and nutmeg. Once this is blended together, gradually add it to the bowl of wet ingredients in thirds. After you have mixed the batter together, fold in the chunked apricot pieces. Pour the batter into your loaf pan and bake for about 1 hour. You will know its nearly done once you begin to smell ginger wafting through your kitchen.
Allow it to cool for about 10 minutes, if you can wait that long! Enjoy it with some milk or hot tea.
-H!
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