Banana Gingerbread Muffins Recipes

BANANA GINGERBREAD WITH VANILLA GLAZE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Mash bananas in a large bowl with a fork. Add brown sugar, molasses, oil, eggs, and 1/4 cup milk. Stir until combined. Stir flour, ginger, cinnamon, baking soda, cloves, allspice, and salt together in another bowl. Stir flour mixture into the banana mixture until just incorporated. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Let cool completely, at least 30 minutes. Turn bread out of the pan.
• Combine 1 tablespoon milk, corn syrup, and butter in a bowl. Add confectioners' sugar and stir. Add vanilla extract and enough remaining milk to achieve a drizzling consistency. Pour glaze over the cooled bread.

BANANA GINGERBREAD MUFFINS

Steps:

• Heat oven to 375°. Grease bottoms only of 16 medium muffin cups, 2 1/2x1 1/4 inches, with shortening, or line with foil or paper baking cups.
• Mix gingerbread mix (dry) and remaining ingredients in large bowl until well blended. Divide batter evenly among muffin cups.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to wire rack. Serve warm or cool.

ULTIMATE BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
• Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
• Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter.
• Divide batter evenly among the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

BANANA-GINGERBREAD MUFFINS

Steps:

• Heat oven to 375°. Grease bottoms only of 16 medium muffin cups, 2 1/2x1 1/4 inches, or line with paper baking cups.
• Mix all ingredients until well blended. Divide batter evenly among muffin cups.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.

BANANA GINGERBREAD MUFFINS

Steps:

• Preheat the oven to 325°F, and lightly coat 8 muffin cups with nonstick cooking spray.
• In a small bowl, whisk together the flour, ginger, cinnamon, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the mashed banana, molasses, and yogurt. Add in the flour mixture, stirring just until incorporated.
• Divide the batter between the prepared muffin cups. Place 3 banana slices on top so that they're just barely touching in the center of the batter. Bake at 325°F for 24-29 minutes, or until barely firm to the touch. Cool in the pan for 5 minutes before carefully turning out onto a wire rack. (Note: The banana slices will be hot and will squish if they're touched, so try to only touch the muffin when removing them from the pans.)

BANANA GINGER MUFFINS

Steps:

• Spray the indentations of a muffin pan and the rims around them with nonstick cooking spray.
• In a mixing bowl, whisk the dry ingredients (flour, baking soda, salt, and cinnamon) until uniform; set aside.
• In another bowl, cream the butter and sugar using a wooden spoon until smooth (about 2 minuets).
• Add in the eggs, one at a time, mixing each well.
• Mash the peeled bananas into the butter mixture using a potato masher.
• Stir in the milk, ginger, vanilla, and vinegar until the mixture is smooth and creamy.
• Add in the flour mixture; stir until just moistened.
• Fill muffin tins 3/4 full.
• Bake in a 400° oven for 18 minutes or until pale brown with rounded nubbly tops; a pick should come out with a few moist crumbs.
• Place pan on a wire rack and cool for 10 minutes.
• Gently rock each muffin back and forth to release it.
• Cool muffins on rack for 5 minutes.
• **Banana Muffins: omit the ginger.
• **Banana Coconut Muffins: omit the ginger, add 3/4 cup sweetened shredded coconut with the milk.
• **Banana Nut Muffins: omit the ginger, add 3/4 cup chopped, toasted pecans, walnuts, or hazelnuts with the milk.

BANANA GINGERBREAD LOAF

Steps:

• Preheat the oven to 350°F (175°C).
• Grease and flour or line a 8½ by 4½ inch (2 lb) loaf pan.
• Peel and mash the bananas in a medium bowl.
• Stir the molasses, sugar, buttermilk, egg and olive oil into the mashed banana. Set aside.
• Sift the flour, baking powder, baking soda, salt, ginger, cinnamon, ground cloves and nutmeg together into a large bowl.
• Stir in the banana mixture until thoroughly combined, but do not over-mix.
• Pour the batter into the loaf pan and bake for 40 to 50 minutes, or until a skewer inserted in the centre of the loaf comes out clean.
• Let the loaf cool in the pan for about 15 minutes and then carefully remove and cool completely on a wire rack.
• To make the glaze:
• Sift together the icing sugar and the ginger.
• Gradually add the water, a bit at a time, until a creamy, drizzle-able consistency is reached.
• Place a sheet of baking parchment or waxed paper underneath the wire rack with the cooled cake on it.
• Drizzle the glaze over top of the cake.
• Allow the glaze to set for at least a half hour before slicing.
• Store your Banana Gingerbread Loaf in a sealed container at room temperature.

GINGERBREAD BANANA BREAD

Steps:

• Preheat oven to 350 degrees F. Grease an 8×4 loaf pan then line the middle with parchment paper. It will make it easier to remove from the pan.
• In a food processor, add all ingredients and puree until completely combined.
• Pour batter into loaf pan then place in oven to bake for 45-50 minutes until a toothpick comes out clean.
• Remove from oven, place on cooling rack and let rest for 5-10 minutes before cutting and serving.
• Once cool, top with sifted organic powdered sugar!

BANANA-GINGERBREAD MUFFINS

Steps:

• Preheat oven to 375 F.
• Grease or line 16 muffin cups.
• Mix all ingredients until well-blended.
• Divide batter evenly among muffin cups.
• Bake 15-20 minutes or until toothpick inserted into center of muffin comes out clean.
• Immediately remove from the pan.