Spiced banana banana bread

This recipe is a family favorite and this is the recipe for the latest version made. I made substitutes (and additions) from the original recipe to suit our dietary requirements (gluten free, egg free, no white sugar/flour).


Makes 1 loaf

* 1/2 cup (1 stick) butter, at room temperature, plus more for pan (I used 1/2 cup olive oil or sometimes 1/2 cup coconut oil)
* 1/2 cup honey
* 1 tablespoon molasses
* 2 large bananas (or 2 large eggs)
* 1 1/2 cup flour ( I used 1/2 cup chickpea flour, 1/2 cup rice/millet flour, 1/2 cup ground buckwheat and quinoa)
* 1 teaspoon baking soda
* 1 1/2 teaspoons ground cinnamon
* 1/4 teaspoon ground allspice
* 1/2 teaspoon ground ginger
* 1/8 teaspoon ground cloves
* 1 teaspoon salt
* 1 cup mashed very ripe bananas
* 1/2 cup sour cream (or full fat plain yogurt...I used organic unhomogenized)
* 1 teaspoon vanilla
* 1/2 cup chopped walnuts or pecans (optional)

Directions

1. Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In a large bowl, cream butter and honey until well mixed. Add eggs (bananas), and beat to incorporate.
2. In a medium bowl, whisk together flour, baking soda, spices and salt. Add to the butter mixture, and mix until just combined. Add sour cream (yogurt), and vanilla; mix to combine. Stir in nuts (optional), and pour into prepared pan.
3. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.