I can’t believe Christmas is less than a week away! I know it flies every year, but this year I’ll be especially sad to see it go. I’ve really been embracing the holiday season: blasting Christmas music on my car radio, decorating the apartment, shopping (online, of course! Amazon Prime rocks!) cooking treats for co-workers and mailing Christmas cards. Between the hustle and bustle of the holiday, work, a death in the family, and some recipe flops… my blog has been a bit neglected.
On my last weekend before Christmas, I wanted to bake something special that I’ve been craving for a while. Gingerbread is one of my all-time favorite smells and tastes of the season. Put it in a latte, a cookie, or a bread and I’ll devour it. I decided to put a Christmas twist on the year-round favorite: banana bread.
The molasses and spices really give this bread a delicious kick, and the banana keeps it so moist. Side note: the first time I ever used molasses for gingerbread cookies I thought they were going to crash and burn. Does anyone else think molasses smells like Teriyaki sauce, or have I been drinking too much egg nog?
Anyway… the Cinnamon Icing is really a beautiful complement to the spiciness of the bread. Just drizzle it right over the top of the bread after it cools. If you like it, you might also want to try these Pumpkin Spice Cookies With Cinnamon Glaze.
Well, we’re all busy with last minute holiday errands, so I won’t take up any more of your time. Have a Merry Christmas and Happy Holidays… and don’t forget to make time for the people that matter!
FOR MORE HOLIDAY IDEAS, VISIT: One Creative Weekend.
(Adapted from Tablespoon.com)
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp all spice
1 pinch nutmeg
1/2 cup packed light brown sugar (I used white sugar and it turned out just fine)
2 large very ripe bananas, mashed
1/2 cup molasses
1/2 cup milk
4 tbsp vegetable oil
1/2 cup confectioner’s sugar
1 teaspoon milk
1/4 teaspoon vanilla extract
1/8 teaspoon cinnamon
1. Preheat Oven to 350 and spray 8×4 inch loaf pan.
2. In a large bowl, mix flour, baking powder, baking soda, salt and spices.
3. In medium bowl, mash ripe bananas. Mix in sugar, molasses, milk and oil until smooth.
4. Slowly mix wet ingredients into dry ingredients until the batter is completely combined.
5. Pour batter into bread loaf pan, bake at 350 for 45 minutes. To be sure it’s done, stick a toothpick into the center of the bread. It will come out clean if it’s cooked thoroughly.
7. Let bread cool in pan 10 minutes, remove and place on wire cooling rack with wax paper underneath to catch any icing. Allow bread to completely cool before you drizzle on icing.
8. For icing: Mix all ingredients in small bowl until icing is creamy. Drizzle over the top of cooled bread. Allow icing to set for 1 hour.