Gingered Banana Bread

Serves: 
1

Banana proves to be a very perfumed ingredient that gives baked goods a delicately attractive and sweet taste. Enhancing everyday banana bread with ginger creates something delightful, without shocking the palate. Serve with tea or coffee.

Ingredients

3⁄4 cup light brown sugar
1⁄3 cup butter, softened
2 eggs
1 cup mashed ripe bananas
1⁄3 cup sour cream
1 1⁄2 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground ginger
1⁄2 tsp. salt
3⁄4 cup chopped pecans

Steps

1. Preheat oven to 350°F. Grease 9 x 5-in. loaf pan.

2. Beat sugar and butter until light and fluffy. Beat in eggs, one at a time. Mix inbananas and sour cream.

3. In another bowl, combine flour, baking soda, ginger, and salt; add to banana mixture and stir until just combined. Stir in 1⁄2 cup pecans.

4. Spoon batter into prepared pan. Sprinkle remaining nuts on top. Bake 60-70 min., or until skewer inserted in center comes out clean. Cool completely. Slice to serve.

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources