I started thinking how banana breads are good with things that have a hint of bitter, like coffee and chocolate, and wondered what experimenting with a small amount of blackstrap molasses would do. I am very satisfied with the result of this experimentation, which is a kind of a gingerbread-banana bread hybrid, only better than either of those two things makes it sound. With its cardamom and orange and slight dark note from the hint of molasses it reminds me of Faery or Christmas in an Alpine winter. I urge caution in trying more molasses; it begins to edge out the banana flavor in larger quantities. —Starmade
whole wheat flour
dark brown sugar
mashed very ripe banana (2 large or 3 medium)
Preheat oven to 375. Prepare a loaf pan and measure out the first 8 (dry) ingredients in a bowl.
Mash the banana. I like to use a 2 cup size glass measuring cup because all the liquid ingredients add up to exactly two cups. Add egg, oil, molasses, golden syrup, vanilla, the peel from 1 orange grated with a microplane, and about a quarter cup of the juice.
Pour the wet ingredients into dry and mix together, and pour into prepared loaf pan.