Banana Gingerbread Loaf Recipes

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.

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 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

Steps:

• Preheat oven to 350°F Lightly grease a 9×5-inch loaf pan.
• In a large bowl, whisk together flours, baking powder, baking soda, salt and spices.
• In a medium bowl, whisk together brown sugar, banana, molasses, buttermilk and vegetable oil. Pour into dry ingredients and stir until just combined. Pour into prepared pan and sprinkle with coarse sugar, if desired.
• Bake for about 45 minutes, until a toothpick inserted into the center of the loaf comes out clean.

BANANA GINGERBREAD

Steps:

• Preheat the oven to 350 degrees. Spray a 9x5 loaf pan.
• Sift together all the dry ingredients.
• In a large bowl, cream the butter, brown sugar, molasses, and honey until smooth.
• Mix in the eggs one at a time. Mix in the sour cream and bananas.
• Stir in the dry ingredients just until blended.
• Place the batter in the pan and bake for 55-60 minutes, or a toothpick comes out clean.
• Cool in the pan for 10 minutes, then turn onto a wire rack and cool completely. Dust with powdered sugar or glaze.