Banana Nut and Ginger Bread Recipe

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Most Helpful Positive Review

Jul 25, 2003

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!

—KBACHMAN

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Most Helpful Critical Review

Apr 28, 2006

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.

—FRAMBUESA

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49 Ratings

May 10, 2010

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.

—Karchita

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Feb 03, 2004

What a great flavor combination. Will make again, but next time I will double the recipe

—CLOVERDALE1

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Jun 12, 2007

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.

—5150MOMMY

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Jan 25, 2004

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.

—Amy TH

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Jun 30, 2008

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.

—Carolann

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Dec 27, 2007

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

—NUKA1

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Nutrition

Calories
197 kcal
10%

Carbohydrates
35.2 g
11%

Cholesterol
14 mg
5%

Fat
5.3 g
8%

Fiber
1.9 g
7%

Protein
3.1 g
6%

Sodium
171 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Banana Nut and Ginger Bread

Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories: 197
Calories from Fat: 47

% Daily Value *
Total Fat 5.3g 8 %
Saturated Fat 0.6g 3 %
Cholesterol 14mg 5 %
Sodium 171mg 7 %
** Potassium 160mg 4 %
Total Carbohydrates 35.2g 11 %
** Dietary Fiber 1.9g 7 %
Protein 3.1g 6 %
** Sugars 21.6g
** Vitamin A < 1 %
** Vitamin C 1 %
** Calcium 4 %
** Iron 11 %
** Thiamin 14 %
** Niacin 12 %
** Vitamin B6 6 %
** Magnesium 7 %
** Folate 19 %

* 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.