GINGER BANANA BREAD
This is a very moist banana bread with lots of banana flavor. There is a bit of spice for those who like a bit of 'extra' in their banana bread. This recipe still has a big banana flavor with a scrumptious note of spice to make it really special.
Provided by David in Chicago
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 43.6 g, Cholesterol 51.3 mg, Fat 8.9 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 5.2 g, Sodium 223 mg, Sugar 22.8 g
BANANA GINGERBREAD WITH VANILLA GLAZE
Banana bread and gingerbread come together in this delicious recipe. It's a great way to use up those extra bananas during the holidays or wintertime. A thick vanilla glaze is the perfect finishing touch.
Provided by Dianne
Categories Bread Quick Bread Recipes Fruit Bread Recipes Banana Bread
Time 1h40m
Yield 12
Number Of Ingredients 19
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.
Nutrition Facts : Calories 354 calories, Carbohydrate 60.6 g, Cholesterol 34.2 mg, Fat 11.5 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 2.2 g, Sodium 211.9 mg, Sugar 37.9 g
HOT BUTTERED RUM WITH GINGER AND CINNAMON
Yield serves 4
Number Of Ingredients 15
Steps:
- Divide the simple syrup among 4 heatproof glasses or mugs; add 1/4 cup rum, 1 cinnamon stick, and 1 cup boiling water to each. Stir well.
- Top each serving with 1 tablespoon ginger butter. Serve immediately.
- In a small saucepan, bring all ingredients to a boil over medium heat. Cook 2 minutes. Strain the mixture through a sieve, discarding ginger. Store in an airtight container in the refrigerator up to 1 week.
- In a small bowl, stir ingredients with a fork until thoroughly combined. Shape into a log by rolling in parchment paper or plastic wrap. Chill until firm, about 1 hour, before slicing into eight rounds.
GINGERBREAD ROLL WITH CINNAMON CREAM
A tender ginger cake with a tangy cream-cheese filling. Created by Jennifer Giblin who makes elegant desserts at New York City's Blue Smoke. Compliments of "Last Bite" in Food and Wine Magazine. I haven't tried this yet but it look fabulous! The cooking time is actually a combination of cooking and chill time.
Provided by Judith N.
Categories Dessert
Time 4h45m
Yield 8-10 serving(s)
Number Of Ingredients 27
Steps:
- Preheat the oven to 325 degrees. Line a 12-by-17-inch rimmed baking sheet with parchment paper. In a large bowl, using an electric mixer, beat the egg yolks until pale, about 2 minutes. Add the molasses, 1/4 cup brown sugar and the fresh ginger and beat until combined. In a medium bowl, whisk the flour, baking powder, ground ginger, allspice, black pepper and salt. Beat the dry ingredients into the egg yolk mixture until combined.
- In a clean bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually add 1/4 cup of the granulated sugar and beat until firm and glossy. Fold the egg whites into the batter until no streaks remain. Spread the batter onto the prepared baking sheet in an even layer. Bake for about 15 minutes, until lightly browned and firm to the touch. Transfer to a rack and let cool for 10 minutes.
- Sprinkle the cake with the remaining 2 tablespoons of granulated sugar. Run the blade of a sharp knife around the edge of the pan. Cover the cake with a clean kitchen towel and top with a large cutting board. Holding the pan, towel and cutting board, invert the cake onto the cutting board. Remove the pan and carefully peel off the parchment paper. Cover loosely with a kitchen towel and let the gingerbread cool completely.
- Make the Filling: In a small microwave-safe bowl, sprinkle the gelatin over the cold water; let stand until softened, about 5 minutes. Microwave at high power until the gelatin is melted, about 10 seconds. In a clean bowl, beat the cream cheese with the cinnamon and melted gelatin until smooth. In another bowl, whip the creme fraiche with the confectioners' sugar until stiff. Fold the cream cheese into the creme fraiche.
- Spread the filling evenly over the entire surface of the cake. Starting at a short end roll up the cake jelly roll-style. Wrap the gingerbread roll tightly in pastic and refrigerate until firm, at least 3 hours.
- Sauce: In a small saucepan, melt the butter. Add 1/3 cup brown sugar and bring to a boil, whisking constantly. Add the cinnamon sticks and cloves, Whisk in the rum and cider and remove from the heat. Let the butter-rum sauce steep for 1 hour. Discard cinnamon sticks and cloves.
- Upwrap the gingerbread roll and transfer it to a plate; dust lightly with confectioners' sugar. Cut into slices and bring to room temperature. Garnish with pecans and cranberries and serve with the butter-rum sauce.
- Make ahead: The finished roll can be refrigerated overnight. The sauce can be refrigerated for up to 3 days; reheat gently before serving.
Nutrition Facts : Calories 589.9, Fat 35.5, SaturatedFat 21.2, Cholesterol 236.6, Sodium 237, Carbohydrate 60.9, Fiber 0.4, Sugar 44.2, Protein 7.4
GINGERBREAD WITH WARM CINNAMON BANANAS AND RUM
This dessert is to die for. A moist gingerbread cake that stands very well on it's own with no other garnish, but you just have to have the bananas as they tip what is quite delicious to over the top!
Provided by MarieRynr
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 350*F.
- Butter and flour an 8 inch square dish and set aside.
- Whisk together the spices, flour, baking powder and salt. Set aside.
- Stir together the molasses, soda and hot water and set aside to cool to room temperature.
- Cream together the butter and brown sugar until light and fluffy. Beat the egg into the creamed mixture.
- Add the cooled molasses mixture, then the dry ingredients, mixing only until blended. Pour into the prepared pan and bake in the oven until tests done, 30 to 40 minutes.
- In the meantime do the banana sauce. In a medium saute pan, combine the butter, cream, brown sugar, cinnamon and rum. Bring to a boil, then reduce the heat and cook for several minutes longer, stirring constantly until the sauce thickens slightly, about 2 minutes longer. Gently stir in the bananas and heat until heated through.
- To serve, cut the gingerbread into rectangles and place on dessert plates. Top each portion with some of the banana sauce and then a dollop of freshly whipped cream.
Nutrition Facts : Calories 666.4, Fat 22.3, SaturatedFat 13.5, Cholesterol 93.8, Sodium 445.2, Carbohydrate 112.6, Fiber 3.2, Sugar 64.2, Protein 6.7
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