Remember how I wanted to hold onto summer? Well summer didn’t want to hold on to me. Around the same time I was professing my love of summer and how I was going to hold onto it and my garden forever, it decided to frost and kill half my garden. And, it was just about to start bearing all sorts of deliciousness. Boo. Ever since then there’s been a chill in the air and its never quite warmed up again. Ha ha. Serves me right for thinking I had control of the seasons.
I decided I better start embracing fall in all it’s glory because winter lasts about 8 months out of the year here in Alberta and I just needed to buckle down and face the facts. I usually love all the seasons when they come but I haven’t lived in Canada for almost 4 years and I’m not conditioned to these cold, long winters anymore. I’ve become a winter wimp and once fall hits here you know that winter is really only a month away. Despite my anxiety over what’s coming, right now it’s fall, so here I am embracing it with some warm fall spices.
After making this recipe I don’t know that I’ll ever be able to go back to my regular banana bread. I took my go-to recipe, made it a little healthier by adding whole wheat and added some chai spices for a fall spin. The result was one of the most delicious banana breads I have eaten, and I’ve made my share of banana bread. Even my not-so-banana-bread-loving husband was raving about how good it was. I think it has to do in part with the fact that the spices are strong enough to overpower that distinctive banana bread flavour and the whole wheat keeps it from becoming too sticky, as a lot of banana breads seem to be. The crumb is tender and soft, hearty yet light, and the spices are the perfect combination to ring in the new season.
- ½ cup unsalted butter, softened
- 1⅓ cups sugar
- 2 eggs
- 1 cup mashed bananas (about 3)
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1.5 teaspoons ground cardamom
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- 1 cup sour cream (full fat)
- Cream together butter and sugar. Beat in eggs. Stir in mashed bananas and vanilla. Sit together flours, baking powder, baking soda, salt and spices. Add to banana mixture in three additions, alternately with sour cream, starting and ending with the flour mixture, until evenly combined. Pour into 2, greased, 9×5 inch loaf pans. Bake at 350ºF for 45 minutes, or until a toothpick inserted in the centre comes out clean. Allow to cool 10-15 minutes before removing from loaf pans and transferring to wire racks to cool completely.