This is more of a kuchen than a bread. It’s very gingery, even if you use very fat young juicy ginger, as I did. If you get that gnarly small ginger, use less. The zippier the ginger tastes raw, the zippier your bread will come out, so use your judgment, and don’t say I didn’t warn you.
Jennifer’s extreme ginger-carrot-banana bread
Grease a 9×9-inch square pan. Preheat oven to 350F degrees.
1/2 cup grated ginger, pureed in a blender
1/2 cup grated carrot – I used a white one because I had one
1/2 cup sugar
2 cups flour
1 Tablespoon yellow cornmeal
2-1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon allspice – next time I’ll pulverize some cardamom
1 or 2 eggs (2 makes it moister)
6 tablespoons butter, melted and cooled
1/2 cup overripe banana, very well mashed
Toss the ginger and carrot together. Set aside.
Sift the dry ingredients. (Actually I just use a wire whisk, because the last three sifters I owned drew blood. I am not kidding. Vicious things. Worse than a mandoline.)
Thoroughly beat together the eggs, melted butter, and banana. Add the carrot-ginger mixture and blend well.
Fold the dry ingredients into the wet ingredients with a few swift, gentle strokes. Let some of the dry ingredients be dry; they’ll finish moistening in the pan. Pour the mixture into the pan.
You may want to top it with streusel (brown sugar, flour, and softened butter mixed together), though I don’t see the point.
Bake for about 40 minutes.
Nice with more butter melting on it, fresh out of the oven. Quite gingery and bananary! I’m tempted to add half a cup of tiny bitter chocolate chips next time, plus that cardamom.