Can you bake a perfectly cracked quick bread? Try this flavor bomb of banana, lime, ginger and almonds.

Scale

2 cups all purpose flour

1-teaspoon baking powder

1-teaspoon baking soda

½ teaspoon fine sea salt or table salt

½ teaspoon ground ginger (or if you prefer, cinnamon)

2 eggs

2/3-cup sugar

¼ cup sour cream

½ cup Mexican lime olive oil*

2 large over-ripe bananas, peeled and smashed

1/3-cup chopped or sliced nuts of your choice

2 teaspoons turbinado or demera sugar

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Heat oven 375F. Coat a 9x5-inch loaf pan with baking spray (or grease and dust with flour).
In large bowl, whisk flour, baking powder, baking soda, salt and ginger; set aside.
In another bowl, whisk eggs, sugar, sour cream, oil and banana; set aside.
Using a rubber spatula, stir wet ingredients into flour mixture until blended and dry ingredients are moistened.
Pour batter into prepared pan. Sprinkle evenly with nuts and then sugar.
Bake 45 to 55 minutes or until golden brown and wooden pick inserted in center comes out clean.
There should be the classic quick bread crack down the center. Transfer loaf to wire rack to cool completely before slicing.

*½ cup light olive oil plus the juice and zest of ½ lime can be substituted

Note: if you prefer your quick breads sweeter up the sugar to 1 cup