Bananas are as cheap as chips at the moment, and if you’re anything like us here at Starts at Sixty, you’ve got them coming out of your ears. Here’s a few recipes to try when you’ve taken advantage of the ‘banana boom’.
Prepare two loaf pans by greasing the bottom and sides of each pan with butter and then dust lightly with flour.
In a mixing bowl, use the back of a fork to mash together the bananas, Greek yogurt, milk and ginger, until well-mixed with small chunks of banana remaining.
Add the mixture to a mixer. On low speed, add the vanilla, butter, egg whites and sugar, and mix until well-combined.
Sift together the flour, baking soda, cinnamon, cloves, nutmeg, salt, and cardamom and then add to the mixer, half a cup at a time until just mixed. Be careful not to overbeat. Pour the batter into the prepared loaf pans.
Bake for 1 hour or until the tops are golden brown. A cake-tester should be able to be inserted into the middle of each loaf and come out clean.
After baking, let cool on a baking rack for 10-15 mins.
Once cooled, run a knife around the edge of the pans before gently flipping over to remove the loaves, then leave to cool completely on a baking rack.