Make this ultimate Banana Ginger Bread and you will be the champion baker of the world. Star baker, most loved Mom, best friend – kudos to the max! This recipe is easy, moist, and sooooo delicious.
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This combines the best attributes of a delicious banana bread, and pairs it with the warming, gentle spices of a ginger loaf. The combination is just magical. It could be an award winning recipe, it’s that good! This is all the comforts of home, in one simple slice.
Banana Ginger Bread is da bomb!
It is the most delicious, moist bread, and brings out the best of both loaves. This recipe takes TWO individually delicious breads, and marries them together in a lifelong embrace. This is going to be your perfect ‘married couple’!! They’ll live together forever in perfect harmony.
And there are so many reasons to love this recipe.
- It makes two loaves. With two loaves hot out of the oven, you have options. Impress the neighbors or friends by gifting them a loaf. What a way to win hearts. Have you got two loaf pans? If not, order yourself another one, because baking this will become a staple in your house. Trust me.
- It’s delicious!
- Freeze the second loaf, for next weeks school lunches. This loaf freezes really well. I love knowing I have something yummy in the freezer, that I can whip out for an occasion.
- It’s delicious!
- The loaf keeps well. Which means it’s great for school lunch boxes. Make it on Sunday, and it’ll be good for the week (if it’s not all eaten before then)
- It’s delicious!
- It’s the perfect answer to the question “what to do with bananas that are too ripe?”
- It’s delicious!
- Eat it as is for a healthier snack, or toast it (!) and lather it with butter.
Have I mentioned yet that it’s super easy to make? ‘Cos it is!
And this is food that’s good for the soul. It’s total comfort food. Plus, your house will smell a little like Christmas while this is baking, and that’s always a good smell!
I have been refining this recipe for a few weeks now, and my boys have ‘endured’ every rendition without complaint. Aren’t they good boys!! I don’t know whether banana bread is ‘good for you’ because it’s got bananas in it, but to my way of thinking, it’s got to be better than other alternatives. This is home cooking at its best.
You may never make another banana bread again.
So, let’s get baking.
Banana Ginger Bread
- 2 1/2 cups flour
- 2 tsp baking soda
- 2 tsp ginger
- 2 tsp mixed spice
- 2 tsp cinnamon
- 180 grams butter (3/4 C)
- 3/4 cup brown sugar
- 3/4 cup golden syrup (or molasses, or treacle)
- 3 eggs, lightly beaten
- 1/2 cup milk
- 3 – 4 bananas, mashed
- Preheat oven to 350 degrees F (180C)
- Lightly grease two loaf tins, and line with baking paper.
- Sift dry ingredients into a bowl and set aside.
- Put butter, sugar and syrup into a large saucepan and melt together over a low heat.
- Remove from heat, and mix in dry ingredients.
- Now add beaten eggs and milk, and lastly mashed bananas. Mix well with a wooden spoon.
- Pour mixture into your two prepared loaf tins, and bake for approximately 40 minutes, or until a skewer inserted in the centre comes out clean.
A few extra tips for your Banana Ginger Bread;
Here’s a few wee tips as you make this;
- Use a large saucepan, because essentially this is a ‘one-pot’ dish. I use a wooden spoon to mix everything.
- Your mixture can get a little stiff after adding the dry ingredients.
3. Once you add the eggs and milk your mixture will then become quite wet. That’s perfect, just make sure you mix it well, and get any lumps out before you add the bananas.
4. To help your baking paper sit better in your loaf tin, cut two 1 1/2 slits at either end, the same width as your tin. That way it’ll sit much nicer in the corners.
This is how your loaves will look when they’re fully cooked.
Let’s talk bananas …
So – how ripe do your bananas need to be?
The riper your bananas, the sweeter and more moist your loaf will be. When the peel has turned black, the banana has converted almost all of its starch to sugar and thus has gotten as sweet as it can before it spoils.
Trust me – you will be surprised that a totally black, slightly shrivelled looking banana, can look perfectly normal inside. This is actually your optimal banana bread banana! In this state, it’ll mash super easily, and deliver you the best tasting bread ever.
But – what if your bananas are not ripe enough?
It’s not the end of the world. You’ll still be able to make a great banana bread, but you’ll find your bananas won’t mash as easily, which means they’ll possibly not blend into the bread as well. I didn’t have black bananas when I made this loaf, the bananas used just had black spots. You can see I have lumps of the banana in the bread. It’s just showing it’s true origins. 🙂 And never fear, it still tasted fantastic.
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I cannot wait for you to make this, because I’m looking forward to reading all your lovely comments after tasting it! (hint, hint!!). Seriously, there’s nothing more than I like than hearing that you’ve tried one of my recipes.
Happy baking! (& eating!)