Ginger Banana Bread Recipes

BANANA BREAD

Steps:

• Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
• Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
• In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
• Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
• Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
• Spread slices with honey or serve with ice cream.

BANANA BREAD WITH CHOCOLATE AND CRYSTALLIZED GINGER

Steps:

• Preheat the oven to 350°F. Grease or spray a 9 x 5 inch loaf pan (see Note).
• In a small bowl, mix together the flour, salt, and baking soda. Mix in the chocolate and the ginger.
• In a large bowl with an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then add the vanilla. Blend in the mashed bananas and sour cream.
• Switch to a wooden spoon and add the flour mixture in batches to the batter, mixing just until each addition is incorporated. At the end the batter should be barely blended (it will be thick). Pour the mixture into the loaf pan. Bake until a toothpick or wooden skewer inserted in the middle comes out clean, about 45 minutes (see Note). Cool in the pan on a wire rack for 10 minutes, then turn the loaf out of the pan and finishing cooling the bread upright on the wire rack.

MOIST AND DELICIOUS BANANA BREAD

Steps:

• Combine the oil, eggs, sugar, milk, vanilla, and mashed bananas.
• Add the baking soda and flour.
• Combine well for 2-3 minutes.
• Pour into a greased loaf pan and bake in a preheated 325 degree F oven for 1 hour and 20 minutes.

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 BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
• Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

GINGER BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
• Combine flour, baking soda, cinnamon, nutmeg, ginger, and salt together in a bowl.
• Beat butter, white sugar, and brown sugar together in a bowl using an electric mixer until smooth and creamy. Stir bananas, eggs, lemon juice, and vanilla extract into creamed butter mixture until well blended. Stir banana mixture into flour mixture until batter is just combined; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 60 to 65 minutes. Cool bread in the pan for 10 minutes before turning onto a wire rack to cool completely.

GINGER BANANA BREAD {VEGAN, PALEO, GLUTEN FREE}

Steps:

• Prepare your flax eggs by combining the ground flaxseed with 6 tablespoons of water. Let sit for 10 minutes, for a gel to form.
• Preheat the oven to 180C/350F. Line a loaf pan with parchment paper and set aside.
• In a large mixing bowl, combine your dry ingredients and mix well. Add the rest of your ingredients and mix until fully incorporated.
• Transfer your ginger banana bread batter into the lined pan. Sprinkle extra gingerbread spice on top. Bake for 40-45 minutes, or until a skewer comes out clean from the center.
• Allow banana bread to cool in the pan completely, before slicing into pieces.

GINGER SPICED BANANA BREAD

Steps:

• Preheat the oven to 350 degrees. Prepare two 4-inch-by-8-1/2-inch loaf pans; grease the bottom and sides of each pan with butter and dust lightly with flour. Set aside.
• In a mixing bowl, use the back of a large fork to mash together the bananas, Greek yogurt, milk and ginger. The mixture should be well-mixed with small chunks of banana remaining. Add to a stand-up mixer. With the mixer running on low speed, add the vanilla, butter, egg whites and sugar, until well-combined.
• Sift together the flour, baking soda, cinnamon, cloves, nutmeg, salt, and cardamom, if using. Add the dry ingredients to the mixer, a half cup at a time until just mixed. Be careful not to overbeat. Pour the batter into the prepared loaf pans.
• Bake for 1 hour, until the tops are golden brown and a cake-tester inserted into the middle of each loaf comes out clean. Remove the pans from the oven and let cool on a baking rack for 10-15 mins. Run a knife around the edge of the pans, and gently flip over to remove the loaves. Let cool completely on a baking rack. Slice and serve.
• The bread can be stored for up to a week, if refrigerated and wrapped in aluminum foil or plastic wrap. It will continue to get more moist over time.

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.

BANANA NUT AND GINGER BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans.
• In a large bowl, mix the brown sugar, banana, eggs, and vanilla. For moister bread, add oil, if desired.
• In a separate bowl, sift together 3 cups flour, baking soda, salt, cinnamon, all spice, cardamom, and cloves. Alternately blend the flour mixture and beer into the banana mixture.
• Toss the walnuts with the remaining flour. Stir in the dates and ginger to the mixture and blend well. Pour into two loaf pans.
• Bake in preheated oven until inserted toothpick inserted into the center of each loaf comes out clean, about 1 hour.