BANANA GINGERBREAD

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 cup unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/2 cup molasses
1/4 cup honey
2 large eggs
1/2 cup sour cream
1 cup mashed ripe bananas

Preheat the oven to 350 degrees F. Grease and lightly flour a 9x5-inch loaf pan.

Sift the flour, baking powder, salt, ginger, cinnamon, allspice, cloves, and nutmeg together into a bowl and set aside.

In a large bowl, cream the butter, brown sugar, molasses, and honey with an electric mixer until smooth. Add the eggs, one at a time, mixing well after each addition. Add the sour cream and the mashed bananas,
and mix until combined. Add the dry ingredients and mix until just combined. Scrape the batter into the prepared pan.

Bake in the center of the oven until a pick inserted in the center comes out just clean, 55-60 minutes.

Cool the bread in the pan on a rack for 10 minutes. Then run a knife around the edges of the pan to loosen the bread, and turn it out onto the rack to cool completely. Or serve still warm, but not hot.

Servings: 12
Source: USA Cookbook by Sheila Lukins