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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.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup butter, softened
- ½ cup white sugar
- ½ cup brown sugar
- 2 1/3 cups mashed overripe bananas
- 2 eggs, beaten
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5-inch loaf pan.
Step 2
Combine flour, baking soda, cinnamon, nutmeg, ginger, and salt together in a bowl.
Step 3
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.
Step 4
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.
Cook’s Notes:
If you want to bake in a smaller pan, then shorten the baking time to 40 or 45 minutes. If you are using decorative wooden lattice bread pans (common during the holidays for gift-giving) remember to increase the temperature by 25 degrees.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 264 | |
| % Daily Value * | |
| Total Fat9g | 11% |
| Saturated Fat5g | 26% |
| Cholesterol51mg | 17% |
| Sodium223mg | 10% |
| Total Carbohydrate44g | 16% |
| Dietary Fiber2g | 6% |
| Total Sugars23g | |
| Protein4g | |
| Vitamin C4mg | 22% |
| Calcium22mg | 2% |
| Iron1mg | 7% |
| Potassium208mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Aroma while baking was wonderful. Tasted sweet, with an excellent balance of flavors. Texture was very moist and luscious. I will be making this again.
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Very nice banana bread. I admit, because of the name, I added more ginger (I love ginger.) I added 1/2 tsp. instead of 1/4th tsp. and also added some crystallized ginger to the batter. My bananas were quite ripe and sweet, so I used a little less sugar than called for.
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This is so easy to make, and she is right about not skimping on the bananas.
I have tried other banana bread recipes but this one is the best! -
As with most quick breads, this tastes better the day after you make it. I think next time I’ll play around with the spice levels a bit. All in all a good bread, though.
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As per one ginger-loving reviewer, I used 1/2 tsp ginger. I used 3 good sized very ripe bananas, but don’t know what that translates to in cups. Baked for 55 minutes, turned once during baking. Absolutely perfect–very moist, great flavor (more ginger would be welcome in our house), and a beautiful golden brown color. Maybe add nuts next time? I’ll definitely make it again.
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This was GREAT. I messed up a bit….no lemon or ginger at home. I used raw ginger but I didn’t add enough. I added a finger sized piece. I should have added 5 or 6 times that amount, but I didn’t know. I used 3 large bananas and that part was perfect. Thank you.
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I only added 1 cup of walnuts! This was enough to fill my bundt pan! It is delicious warn or cold! Will definitely keep this recipe!!!
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Eating a slice now. It’s really great. I will see what my husband says when he tries it. That’s the real test.
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Its good, added 1/2 on ginger.. It isn’t moist enough for my taste but its good!
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I am not a big fan of banana bread, but this bread was/is excellent! The ginger is what made it so good! Powdered and candied! (Thanks, Renee!) I took some slices in to work, and they all loved it!
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So good. I used three large overripe bananas.
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This is a wonderful recipe. This is actually the 2nd time I have made it and while the basic recipe is great I did add a few things to mine:
I increased the ginger from half to a full teaspoon,
I increased the vanilla likewise.
I also layered the batter with about a half a cup of white chocolate chips. Batter on the bottom 1/4 cup of chips, repeat.
I also made a ginger cinnamon simple syrup and as soon as it leaves the oven I poke the top several times and pour the syrup over. When cooled it really increases flavor and moistness. -
Best banana bread I have ever made or tasted! Yummy
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I’ve used this recipe many times and have NEVER been disappointed. Everyone loves it…my Bible Study group,
my Church (made for events) and all the kids. Thank you so much for sharing it 🙂 -
I’ve made many banana breads over my many years, but this is seriously the best one ever. I don’t know how many cups of mashed bananas I had because they were all shriveled up little things I’d stuck in the freezer…I had 5 and I used them all. Oh. My. Word. This is so moist, so wonderfully tasty…I’m trying not to gobble it up, but I suspect I will fail.
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Hubby had a taste for ginger bread and we had bananas that needed to be used. Found this recipe and thought I’d give it try. Glad I did! The only change I made was to increase the ginger to a heaping half teaspoon. Good recipe. Will definitely make again.
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Tasty with the extra spices. Used 3 bananas which made it extra moist.
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delicious, though it would be better with walnuts
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Really easy, I add extra cinnamon, use jarred minced ginger and less nutmeg.
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This was SO Delicious! I’ve made banana bread in the past and it’s never been this good. The only alteration I made was I used Self Rising flour vs. All Purpose flour. Also, my bananas were very ripe. I stored this in the fridge after it cooled and ate it for breakfast the next morning. So, this is good hot or cold. Its so moist, you don’t need a drink with it.
Will definitely keep this recipe.
Thanks for sharing! -
It was moist and beautiful, but lacked flavor. My husband and I agreed that it needed lots more spice, even though I had used more than called for.
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A new favorite!
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This is a keeper recipe! I’ve used 1 tablespoon Vanilla, 1 teaspoon ginger and really ripe banana. I’ve also sprinkled semi sweet chocolate chips on top. Soo delicious
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This is a keeper recipe! I’ve used 1 tablespoon Vanilla, 1 teaspoon ginger and really ripe banana. I’ve also sprinkled semi sweet chocolate chips on top. Soo delicious
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I followed the recipe as written. I absolutely love this recipe! Moist on the inside, a bit of a crust on the outside, wonderful flavour. I am not picking up the ginger flavour, as such, like other reviewers, I would double the amount of ginger to see how that compares. I also had to bake an additional 10min so it was fully cooked through.
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As others suggested, I made some modifications to create a spicier banana bread, and based on what I had on hand. I got 2 dozen scrumptious muffins out of one batch of batter.
Mods:
1 C whole wheat/1 C white flour
1/4 C coconut oil/1/4 C unsalted butter
2/3 C sugar (no brown sugar, I didn’t have any)
2 t vanilla
1/4 C crystallized ginger, finely minced
1 t ginger
1/4 t cardamom
2/3 C toasted pecans, dicedFor muffins, reduce baking time to 20 min. and check for doneness as oven temps vary. Will definitely make again!
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I’m never making banana bread differently! Everything ingredient added a certain layer of perfection to it. I could independently taste the nutmeg, ginger, cinnamon. And together it was …. (kisses fingers) beautiful.
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I baked this according to the recipe and it was delicious. This bread has wonderful flavor as is a big hit with my family. Will definitely make this again!
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yes so good
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Great recipe! I wanted a more gingerbread type feel so I substituted the brown sugar with molasses and added more ginger and some pecans for texture. Yum!
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Thank you Jesus. This bread right here is the truth!! perfect balance of sweet and moist -just perfect. I did add some walnuts, however. But a fantastic recipe that I will surely keep.
Thanks!
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This recipe has a nice blend of flavors. I like the texture, it*s not rubbery. I added 1/2 cup of walnuts.
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Just wow!! This is quite honestly the best banana bread I?ve ever had! It?s literally so moist and I decided to grate fresh ginger into the mix and it was AMAZING! I?ll probably be making this bread for the rest of my life
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Great recipe. I did it with unsalted butter and added 1/2 tsp of baking powder to make it rise a little. Perfection.
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WOW this is an amazing recipe
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It was delicious! This is a keeper recipe! Like others, I wanted more ginger and used a whole teaspoon in mine. I didn’t measure my bananas, just used what I had, which was probably more than called for. Otherwise, I measured everything, and it overflowed my loaf pan. Really badly overflowed! Today, I’m making it again. I added chopped apples because I had some that had gone soft and wanted to use them up. It is baking in my bundt pan as I type. 50 minutes to go! I can’t wait that long!
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Very good banana bread, lovely and moist with crispy crust. Followed the recipe almost exactly. As others have mentioned it could use more spice, but that’s me. I did double the ginger and will probably double-double up next time, same for the cinnamon and nutmeg. I added a handful of walnut pieces for some crunch. Baked at 50 mins in convection oven.
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Love it, I made no changes this first time.
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I have made this a couple of times and both were great. The first time I made as is and while it was a nice bread I couldn?t really taste the ginger. The second time I upped the spices and used molasses to enhance that gingerbread taste, and feel I may have gone a touch to far (not that anyone in my house was complaining). I think I hail have it perfected the next time, and plan to make the following changes:
Double the ginger, use 1.5t cinnamon, sub 1/4c of white sugar for molasses.
This bread also lends itself to other additions such as walnuts or white choc chips – once I have the base perfected I will experiment some more with the additions. Thanks so much for the recipe that?s got me started on this creative flow -
I doubled the recipe and it made three loaves. I used heaped measurements of the three spices, used ?I can?t believe it?s not butter? instead of butter (because I was experimenting with it in baking) I also added chopped walnuts,… I always add chopped walnuts to banana bread. I?ve made many different banana breads but This is the base recipie I?ll be using from now on. Not too sweet, tastes great, good texture and smells amazing.
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