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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- by: Mountain Gal
- 9 years ago
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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- by: MCGOURMET
- 8 years ago
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. -
- by: Mindy
- 8 years ago
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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- by: Ms. Scott
- 6 years ago
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! -
- by: Amanda Potter
- 5 years ago
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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- by: Julie Davidson
- 5 years ago
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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- by: Granny6
- 4 years ago
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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- by: Kate A
- 4 years ago
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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- by: Mcemmy
- 3 years ago
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 -
- by: Winnipegirl
- 3 years ago
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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