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Prep 15min
Total2hr5min
Servings1
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Ingredients
2
cups Gold Medal™ unbleached all-purpose flour
1/2
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1
teaspoon ground ginger
2 1/2
teaspoon pumpkin pie spice
1/4
teaspoon cardamom
1
pinch nutmeg
1/2
cup packed light brown sugar
2
large very ripe bananas, mashed
1/2
cup molasses
1/2
cup buttermilk
4
tablespoon vegetable oil
1/2
cup plus 1 1/2 tbsp powdered sugar (for icing)
1/3
cup plus 1 tbsp heavy cream (for icing)
1/2
teaspoon lemon juice (for icing)
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Steps
1
Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 350°F. Grease bottom only of an 8x4-inch loaf pan.
2
In a large bowl or the bowl of a stand mixer, whisk together flour, baking powder, baking soda, salt, ginger, pumpkin pie spice, cardamom and nutmeg.
3
In a separate, medium bowl, combine brown sugar, banana, molasses, buttermilk and oil. Pour wet ingredients into dry ingredients and stir with a wooden spoon (or paddle attachment) until just combined.
4
Pour batter into the loaf pan and bake about 45 minutes, or until a toothpick inserted in the center comes out clean.
5
Cool loaf in pan for 10 minutes, then cool completely out of loaf pan on a cooling rack.
6
When fully cooled, prepare icing; in a small bowl, whisk together powdered sugar, heavy cream and lemon juice until smooth. Pour through a sieve into another small bowl. Carefully pour icing over loaf (with a plate or parchment paper underneath to catch the extra drippings). Cool in refrigerator for 1 hour to allow icing to set before slicing.
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No nutrition information available for this recipe
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