Ginger Banana Bread

 

                Tropical fruits arrived early in Texas because the state's ports were closer to many of the growing areas then were other shipping points in the United States. This combination of bananas and ginger preserves makes on especially moist bread.

Makes 1 loaf

• 1¾ cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup sugar
• One-third cup unsalted butter, at room temperature
• 2 eggs
• 1½ cups mashed ripe bananas
• One-third cup ginger preserves
• ¼ cup sour cream
• ¾ teaspoon lemon zest
• ¾ cup chopped pecans, toasted, optional

1. Preheat the oven to 350F (180C) ; grease a 5-by-9½-inch loaf pan.
2. Sift together the flour, baking powder, and salt into a small bowl, set aside.
3. With a mixer, cream the sugar and the butter together until the mixture is light and fluffy ; add the eggs, one at a time, beating well after each addition.
4. Beat in the bananas, preserves, sour cream, lemon zest, and, if you wish, pecans ; spoon in the flour mixture about a third at a time, mixing until the batter is well combined.
5. Pour the batter into the prepared pan, and bake 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.
6. Serve the bread warm ; Folks with a sweet tooth will like to spread more ginger preerves on each slice.

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