Gingerbreadwithwarmcinnamonbananasandrum 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.

GINGERBREAD MARTINI

Steps:

• Combine the Irish cream liqueur, vodka, coffee liqueur, Gingerbread Syrup and ice cream in a cocktail shaker. Add ice and shake well. Pour into four chilled martini glasses. Top each with a generous dollop of whipped cream and a sprinkling of gingerbread cookie crumbs.
• Add the sugar, water, cloves, cinnamon and ginger to a small saucepan. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Lower the heat and simmer for 5 minutes. Remove from the heat and let cool to room temperature before using, about 20 minutes. Cover and refrigerate for up to 2 weeks.

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.

CRANBERRY GINGERBREAD

Steps:

• Whisk together butter, eggs, brown sugar, granulated sugar, molasses, milk, fresh ginger, vanilla, cranberries and crystallized ginger in a large bowl. Set aside.
• In another bowl, sift together the flour, ground ginger, cinnamon, salt, baking powder and baking soda. Fold the flour mixture into the butter mixture, stirring until just blended.
• Spoon the batter into a greased and floured loaf pan.
• Bake 60 to 75 minutes at 325 degrees, until a toothpick inserted into the center of the loaf comes out clean.
• Transfer to wire rack; let cool ~15 minutes.

REAL GINGERBREAD

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch square baking pan.
• Whisk together flour, baking soda, spices, and salt in a bowl.
• Beat together butter, molasses, brown sugar, eggs, and ginger in a large bowl with an electric mixer at medium speed until combined. Reduce speed to low and mix in flour mixture until smooth, then add hot water and mix until combined (batter may appear curdled).
• Pour batter into pan and bake until a wooden pick or skewer inserted in center of cake comes out clean, 35 to 40 minutes. Cool to warm in pan on a rack.

GINGERBREAD WITH WARM CINNAMON BANANAS AND RUM

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.