2 cups [280 g] whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1 Tbsp ground cinnamon
1 Tbsp ground ginger
½ tsp ground cloves
2 superripe bananas, peeled
2 eggs, lightly beaten
1 cup [240 ml] buttermilk
½ cup [160 g] maple syrup
1 Tbsp vanilla extract
Preheat your oven to 350°F [180°C]. Spray a 9-by-5-in [23-by-12-cm] loaf pan with baking spray. Line the bottom with parchment paper. Spray the parchment paper for good measure and set the pan aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
Put the bananas into a large bowl and mash with a fork until broken up really well. Add the eggs, buttermilk, maple syrup, and vanilla and whisk until thoroughly mixed. Fold the flour mixture into the banana mixture just until combined. Use a rubber spatula to scrape the batter into the prepared pan and then smooth the surface so it is even.
Bake the bread until dark brown on top, firm to the touch, incredibly fragrant, and a toothpick inserted in the center comes out clean, about 50 minutes. Let the bread cool in the pan on a wire rack to room temperature. Once cooled, lift the bread out of the pan and then peel off and discard the parchment. Slice and serve. Leftovers can be wrapped tightly in plastic wrap and stored at room temperature for up to 4 days (these slices are best when toasted before serving).
BANANA BREAD FRENCH TOAST
Leftover Spiced Banana Brown Bread can be repurposed into decadent French toast. It’s actually worth baking an extra loaf just to be sure you can make this. For every serving of French toast, beat an egg with a splash of half-and-half and a healthy shake of ground cinnamon. Dip slices of the banana bread in the egg mixture and panfry in butter. Serve with sliced bananas, whipped cream, and a drizzle of maple syrup. Yum.
Reprinted from Now & Again by Julia Turshen with permission by Chronicle Books, 2018