"Dark beer adds a unique twist to this recipe. You may substitute raisins or currants for the dates if you wish." — Stephanie
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packed brown sugar
1 1/2 teaspoons
1 1/2 cups
dates, pitted and chopped
minced fresh ginger root
This bread was dark, dense, and delicious! I used the oil, and cut the cardamom to 1 teaspoon, which still left plenty of cardamom taste--I can't imagine using the full tablespoon! This keeps great in the fridge. You will love it!
I've been wanting to make this bread forever, but always seemed to lack one or two of the ingredients. Well this time I didn't have any dates and I had just used up all the ginger I had in the house, but I tried to make this anyways. I used half regular flour and half whole wheat, and used a Bud for the beer as that was what I had. The bread came out very moist, even without adding the oil, but I honestly couldn't taste as much of the spice as I expected. I'll probably make it again, as it does have decent flavor and texture otherwise, but I'll try to have all the ingredients next time.
This was delicious! I used strong black coffee instead of the beer and currants instead of the dates. I used the same amount of cardamom as cinnamon. I love cardamom, but 1 tablespoon would be too much; I am thinking that is a misprint and 1 teaspoon would be about right. I also had to used dried ginger because I was out of fresh, but it turned out great. This is not quite a banana bread and not quite ginger bread, but it was a real hit with us.
What a great flavor combination. Will make again,
but next time I will double the recipe
WONDERFULL!!!!!!! I used melted butter in place of the oil & added 2tbsp molasses,,also,I only had candied ginger so i used that,,but this will be one of my new favorites! Thanks for sgaring.
Made this for a friend after she gave birth to twins. Didn't know she wasn't a banana bread fan. She is now!!
Subbed raisins for the dates and used Oatmeal Stout. Wonderful flavor and texture. Doubling the recipe for holiday gifts.
I had a bottle of really dark beer I needed to use - one sip and I knew I wasn't going to drink it. This recipe was a great find!! I always have a few bananas in the freezer and I have all the spices. I didn't have dates or raisins so I just added walnuts. I also didn't frost it. I still loved it!! I plan to make this again - I'll take it camping and have it in the morning with butter and hot tea.
This was such a moist cake and everybody loved it. I did omit the cardamom and next time I'll reduce the minced fresh ginger to 1 tsp as the ginger taste was overpowering for me
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Nut and Ginger Bread
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 47
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