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Desserts
American
8-10 servings
35 minutes
1 hour
1 ½ cups All Purpose Flour
½ teaspoon Baking Powder
1 teaspoon Baking Soda
½ teaspoon Ground Cinnamon
1 pinch Kosher Salt
1 Melissa’s Vanilla Bean, split lengthwise; pulp removed
½ cup Melissa’s Organic Blue Agave Syrup
½ cup Canola Oil
2 Eggs, slightly beaten
1 teaspoon Pure Vanilla Extract
2 ripe Bananas, peeled; mashed
½ cup Melissa’s Dried Blueberries
½ cup Melissa’s Dried Cranberries
1 tablespoon Melissa’s Fresh Ginger, peeled; minced
Preheat the oven to 350ºF.
Butter and sugar a loaf pan. Set aside.
In a bowl, whisk together the flour and the next 4 ingredients. Sift onto a sheet of parchment paper and set side.
In another bowl, whisk together the vanilla bean and the next 4 ingredients and set aside.
In a standing mixer, add the bananas and the next 3 ingredients. Gradually add all of the other ingredients, adding the dry ingredients last and blend just until combined.
Pour the batter into the prepared loaf pan. Bake until a cake tester inserted in the center of the loaf comes out clean, about 1 hour.
Cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack. Slice.
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