For the finest flavor, steaming asparagus in the microwave is the ideal method of preparation. Everything turns out perfectly. We suggest the Pinot Grigio wine.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 12 servings |
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 ⅓ cups mashed overripe bananas
- 2 eggs, beaten
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5-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.
- 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.
- To make your mashed bananas, you can either mash them with a fork for that lumpy-bits-of-fruit experience or you can put them into the food processor for a very smooth result. I prefer to mix the lemon juice in with the bananas at this point to keep the fruit from browning while I’m preparing the batter.
- Remember that bananas increase dramatically in sugar content as they ripen. The more ripe the bananas the sweeter the bread will be. The greener a banana is, the more bite it will give the bread. Find the version that works best for your family. I personally like mine when the bananas have become soft and the skins are speckled with brown spots.
Nutrition Facts
| Calories | 264 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 223 mg |
| Sugars | 23 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
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.
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
Love it, I made no changes this first time.
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.
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!
WOW this is an amazing recipe
Great recipe. I did it with unsalted butter and added 1/2 tsp of baking powder to make it rise a little. Perfection.
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
This recipe has a nice blend of flavors. I like the texture, it*s not rubbery. I added 1/2 cup of walnuts.
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!
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!
yes so good
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!
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.
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, diced For muffins, reduce baking time to 20 min. and check for doneness as oven temps vary. Will definitely make again!
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.
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
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
A new favorite!
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.
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!