Community Calendar

Community Artists Program
10 a.m. - 4 p.m. Charlestown

Returning Tutors Get Together
12:30 p.m. - 2 p.m. Westerly

Bridge Group
1 p.m. - 3 p.m. Charlestown

RI Blood Drive
3 p.m. - 6 p.m. Westerly

E-Reader Help
5:30 p.m. - 7 p.m. Charlestown

... View all of today's events


Stay Connected




image
Matthew Mead FR170582 AP
Chocolate banana ginger quick bread is shown. (AP Photo/Matthew Mead)

Quick bread for breakfast, brunch or afternoon


The great thing about quick breads also is the most obvious. They’re quick.

Stir together some ingredients, pop it in a pan, throw it in the oven. Your house will be filled with the fantastic smells of baking and you probably didn’t do more than 15 minutes work.

This quick bread is no exception. It is equally at home on a breakfast or brunch table, served with coffee or tea mid-afternoon with a dusting of powdered sugar, or after dinner with a dollop of whipped cream. We’ve combined the spicy fall flavors of gingerbread with the sweet, moist flavors of banana bread.

For nutrition, we added some bran. For fun, we flecked it with chopped bittersweet chocolate. Be sure to use very ripe bananas for the best flavor.

CHOCOLATE BANANA GINGER QUICK BREAD

Start to finish: 1 hour 15 minutes (15 minutes active. Servings: 16.

1 cup buttermilk

2 eggs

½ cup vegetable or canola oil

6 very ripe bananas, mashed

1 cup packed brown sugar

¼ cup honey

¼ cup molasses

2 cups bran

3 cups all-purpose flour

1 tablespoon plus 1 teaspoon baking powder

1 teaspoon salt

1 teaspoon baking soda

1 tablespoon cinnamon

1 tablespoon ground dry ginger

½ teaspoon nutmeg

1 teaspoon ground cloves

1 cup finely chopped bittersweet chocolate

¾ cup finely chopped candied ginger

Heat the oven to 325 F. Spray a Bundt pan with baking spray.

In a medium bowl, whisk together the buttermilk, eggs, oil, bananas, brown sugar, honey, molasses and bran. Let sit for 10 minutes.

Meanwhile, in another medium bowl, whisk together the flour, baking powder, salt, baking soda, cinnamon, ginger, nutmeg and cloves.

Once the banana-bran mixture has sat for 10 minutes, add the flour mixture to it and gently stir just until the dry ingredients are moistened. Gently fold in the chopped chocolate and chopped ginger. Spoon the mixture into the prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted at the center comes out clean.

Let cool for 15 minutes in the pan before turning out onto a wire rack to cool completely.

Nutrition information per serving: 380 calories; 110 calories from fat (29 percent of total calories); 13 g fat (3 g saturated; 0 g trans fats); 25 mg cholesterol; 68 g carbohydrate; 6 g fiber; 34 g sugar; 6 g protein; 370 mg sodium.

Alison Ladman is a recipe developer for the AP. Follow her on Twitter at https://twitter.com/CrustAndCrumbCo.



Back to Food
Top Stories of the Week

Westerly man facing charges in child pornography case …
WAKEFIELD — A Westerly man is facing charges following a Rhode Island State Police investigation into the possession and transfer of child pornography. Benjamin Kelley, … more ...

Police ID man found dead in tent …
BRADFORD — A 25-year-old man who was found dead in a tent behind a house on Bowling Lane has been identified. Jason Knight Barber was … more ...

Police logs: Friday, Aug. 28, 2015 …
Westerly Michael P. Liborio, 28, of 2 Pickering Drive, Westerly, was charged Thursday with simple assault and/or battery; resisting arrest and disorderly conduct. Stonington Kayla … more ...

WordPress workshop at New England Institute of Technology …
EAST GREENWICH — New England Institute of Technology will host the WordPress WordCamp RI workshop Sept. 25 and 26 at its East Greenwich campus, at … more ...

Police: Man charged with assault after fight over a woman …
RICHMOND — A local man is facing assault charges after police said he attacked another man during a fight regarding a woman. David J. Baton, … more ...

Comments