A spicy twist on the traditional banana bread made with sour dough discard as an alternative to baking powder.
Makes 12-15 slices.
Homemade Stem Ginger Ingredients
100g Fresh ginger root,
120g (1/2 cup) sugar
Banana and Stem Ginger Loaf Ingredients
4 over-ripe bananas
150g brown sugar
2 large eggs
1 tbsp vanilla extract
100g sourdough starter discard (alternatively use 1 tsp of baking powder)
250g plain flour
1 tsp baking soda
½ tsp salt
1 tbsp. stem ginger finely chopped (alternatively use crystalised ginger) (recipe on how to make this is included)
METHOD: Stem Ginger
Peel the ginger with a spoon and cut into slices no thicker than ½ cm wide
Add the ginger to a medium saucepan along with the water
Bring to the boil, then lower the heat to a moderate simmer, cover with a lid and cook for approx. 30 minutes or until the ginger is tender to touch.
Remove ginger from the water and set aside.
Add the sugar to the water and stir until it has dissolved. Allow to simmer again, uncovered for 20 minutes so the water has reduced by a third.
Add the ginger back into the water and continue to cook for a further 20 minutes until a nice syrup has developed.
Allow to cool before transferring to a sterilized jar and seal.
The Stem Ginger can be stored in your fridge for up to 3 months.
METHOD: Banana and Stem Ginger Loaf
Gently melt butter on the cooktop and set aside to cool.
Mash the bananas with a fork and add to the cake mixer along with the sugar, eggs and vanilla extract. Set on a low-medium speed and mix until combined
Slowly pour in butter and sour dough discard (If you are using baking powder instead, add this at the same time as the other dry ingredients).
In a separate bowl, mix the dry ingredients -flour, baking soda, salt (and baking powder, if using).
Slowly tip the dry ingredients into the wet and mix until combined.
Lastly fold in the finely chopped stem ginger.
Pour the mixture into the lined loaf tin.
Split a banana lengthways and position on the top of the loaf mixture.
In a small bowl, mix together the brown sugar, cinnamon and ginger. Sprinkle evenly across the top of the loaf.
Place loaf in the middle of your oven and bake for 1 hour or until a knife inserted in the middle comes out clean.
Immediately pour the syrup over the loaf and use a pastry brush to create an even gloss over the top.
Allow to cool for 30 minutes before slicing.