Crystallized ginger gives this spiced banana bread recipe a delicious new dimension. This simple, easy, nut-free quick bread is perfect for the holidays; and as it bakes, your whole house will smell heavenly!
We started making this candied ginger banana bread almost by accident. Mr. B and I are very big on ginger, and candied – or crystallized – ginger is one of our favorite things. One night when we were getting ready to make a loaf of my Mom’s classic banana bread, we thought, “
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?” We made a few minor leavening changes to accommodate the additional lift required by the heavy ginger chips, added a trio of complementary spices, and the rest is history.
Banana Bread With Sesame Seed Crust
This gingery, nut-free recipe quickly became Mr. B’s new favorite quick bread. The crystallized ginger gives the banana bread a cozy, warmly spiced dimension. It's perfect for the holidays, too; and as it bakes, the whole house smells heavenly.
If you are unfamiliar with candied ginger, let me introduce you. Crystallized ginger is fresh ginger that has been peeled, sliced or chopped, cooked in a sweet syrup, and finally, coated in fine white sugar.
Once cooked, the ginger takes on a soft, pliable texture almost like gel-candy. It’s delicious for snacking, and outstanding baked in desserts and pastries.
Banana Gingerbread (vegan)
★ Crystalized ginger chips:Crystallized ginger can be found in most grocery stores, and almost any Asian market. For this recipe, we use precut ginger chips to save ourselves from having to chop up sticky larger pieces, but if the large pieces are all you can find, simply freeze the candied ginger before you try to chop it.
★ Bananas:Use overripe bananas. It will take about 2 large or 4 small bananas to make a single loaf. (If you can't wait for your bananas to ripen, read below forhow to ripen bananas quickly.) Prep the bananas by mashing them with a fork. DO NOT puree them!
★ Sugar:This recipe calls for equal amounts of brown and white sugar; however, you can use all white or all brown sugar. (The loaf will bake up a little darker on the outside if you use all brown sugar.)
Glazed Banana Gingerbread
In a large mixing bowl, use an electric mixer to cream the room temperature butter first, and then add the sugars and cream them all together.
Allow the pan to rest on the counter for 5 minutes, and then place in the preheated oven (350°F | 177°C) to bake for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Like classic banana bread, this quick bread will stay moist and hold its flavor for some time, making it a perfect choice for gift-giving during the holidays.
Sticky Ginger And Cinnamon Banana Loaf
• Freezer: If you are going to freeze this, add an extra layer with a resealable freezer bag to the plastic wrap. If properly frozen, it will last for over a year; however, it is best eaten in the first 3-4 months.
Place bananas in warm areas such as near a heater or above your refrigerator. Bananas are ready to use when brown spots begin to form on the peel.
Place bananas in a paper bag. If they are in a bunch, do not separate them. You can add an apple to the bag to speed up the process. (Both apples and bananas emit ethylene gas which causes ripening.)
Mystery Lovers' Kitchen: Salabat (filipino Ginger Tea) Banana Bread #recipe By Mia P. Manansala @mpmthewriter
Place bananas on a baking sheet and bake at 250˚F | 121˚C for 15 to 20 minutes. The heat brings out the bananas' sugars. Bananas are ready when the peels become shiny and black. They may also be a bit weepy. This is not a problem.
Pierce the peel of the banana a number of times to allow air to escape, and to avoid having a banana blowout in your microwave.
Microwave the banana on high for 30 seconds at a time. Cool enough to safely check for doneness between each round in the microwave. If not, microwave for an additional 30 seconds. Continue this process until desired ripeness is obtained.
Banana Gingerbread With Molasses
To maximize the shelf life, wrap banana bread tightly with foil or cling film to prevent it from drying out. If you are going to freeze it, add an extra layer with a resealable freezer bag.
• Counter: 2-3 days. • Refrigerator: About a week. • Freezer: If properly frozen, banana bread will last for over a year; however, it is best eaten in the first 3-4 months.
Serving: 1 slice | Calories: 200 kcal | Carbohydrates: 31 g | Protein: 3 g | Fat: 8 g | Saturated Fat: 5 g | Polyunsaturated Fat: 0.5 g | Monounsaturated Fat: 2 g | Trans Fat: 0.2 g | Cholesterol: 43 mg | Sodium: 227 mg | Potassium: 95 mg | Fiber: 1 g | Sugar: 18 g | Vitamin A: 265 IU | Vitamin C: 1 mg | Calcium: 37 mg | Iron: 1 mg
Spiced Banana Bread With Crystallized Ginger • The Good Hearted Woman
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.
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Treacle, Ginger And Oat Banana Bread
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Banana Gingerbread Loaf
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.Bananas aren’t “seasonal” anywhere I’ve ever lived, yet I still firmly associate banana recipes – particularly banana breads and muffins – with early fall. Maybe it’s simply that as the days begin to cool, the baking season around here begins, and bananas pair so wonderfully with traditional fall spices:
This time, the baking was inspired by my Honey, who was desperately in need of some spoiling after missing out on countless home-cooked meals while traveling for work so often during the last month. A little early-morning treat was in order, and a sweet, dense banana bread was just the ticket. I decided to mix up my go-to recipe by adding some spicy, fresh ginger and a touch of aromatic cardamom, which I think deepens the already comforting flavors.
. That being said, you only need a pinch, and I think it adds a really nice element to the bread, but if it’s not a spice that you use regularly or already have on hand, please don’t feel obligated to go out and buy it just for this recipe; its omission will not be a deal-breaker.
Pear And Ginger Loaf
Preheat the oven to 350 degrees. Prepare two 4-inch-by-8-1/2-inch loaf pans; grease the bottom and sides of each pan with butter and dust lightly with flour. Set aside.
In a mixing bowl, use the back of a large fork to mash together the bananas, Greek yogurt, milk and ginger. The mixture should be well-mixed with small chunks of banana remaining. Add to a stand-up mixer. With the mixer running on low speed, add the vanilla, butter, egg whites and sugar, until well-combined.
Sift together the flour, baking soda, cinnamon, cloves, nutmeg, salt, and cardamom, if using. Add the dry ingredients to the mixer, a half cup at a time until just mixed. Be careful not to overbeat. Pour the batter into the prepared loaf pans.
Gluten Free Banana Ginger Bread
Bake for 1 hour, until the tops are golden brown and a cake-tester inserted into the middle of each loaf comes out clean. Remove the pans from the oven and let cool on a baking rack for 10-15 mins. Run a knife around the edge of the pans, and gently flip over to remove the loaves. Let cool completely on a baking rack. Slice and serve.
The bread can be stored for up to a week, if refrigerated and wrapped in aluminum foil or plastic wrap. It will continue to get more moist over time.Everyone’s had banana bread, but have you had Gingerbread Banana Bread?! Banana bread meets gingerbread in this awesome hybrid recipe, topped with a luscious cream cheese icing. Dessert or breakfast – why choose?!
Okay, so I’m going to be posting all this week because Christmas is imminent and I want to make sure you guys all have a chance to make
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