Tropical Banana Bread

This is my last recipe in the banana bunch.  I have successfully used up the last of the tenderized bananas, and don't have 7 loaves of banana bread.  This makes me happy.  This banana bread is a little different.  It is definitely banana bread, but other flavors play a big role.  The addition of almond extract, lime zest, and crystalized ginger bump this banana bread out of the "plain old" category and into one a little more complex.  You can substitute orange zest for the lime, and golden raisins (I ran out, darn it!) for the dark raisins.


Tropical Banana Bread


1/2 cup butter, softened
1/4 cup oil
1/2 cup packed brown sugar
1/4 cup honey
1 1/2 teaspoons vanilla extract
3/4 teaspoon almond extract
1 Tablespoon grated lime peel
3 bananas, mashed
2 eggs
2 cups all purpose flour
3/4 teaspoon baking soda
3 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup raisins
1/2 cup shredded coconut
2 Tablespoons crystallized ginger, finely diced


Preheat the oven to 350F.  Grease a 9x5 inch loaf pan.


In a large bowl, beat together the butter, oil, brown sugar, honey, vanilla extract, almond extract, and lime zest.  Add the mashed bananas and eggs, and beat until well combined.  In a separate bowl, stir together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg.  Add the dry ingredients to the banana mixture and beat on low speed until just combined, being careful not to overbeat.  Stir in the raisins, coconut, and ginger. 


Pour the batter into the prepared 9x5 inch loaf pan and bake in the preheated oven for about 60 to 70 minutes or until a toothpick inserted in the center comes out clean.  Remove the bread from the oven and let cool in the pan for about 15 to 20 minutes.  Gently run a knife around the edge of the bread and carefully turn out onto a cooling rack to finish cooling.


Enjoy!  -Cardamommy