Reviewed: Jan. 8, 2012

A great recipe I will make again! I used coffee instead of dark beer, a heaping teaspoon of cardamom, and I added 2tbsp of butter instead of oil. I left out the dates and walnuts and made cupcakes and baked for 15min. instead.

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Reviewer:

TJOHNSON333

Reviewed: Dec. 4, 2011

This bread is delicious! I followed the recipe pretty closely, only reducing the dates by about a quarter of a cup since I didn't have quite enough, and the walnuts by about 1/2 a cup since we normally don't love nutty bread. I think this recipe is the exception. I included the full amount of cardamom, the 2T of oil and used Guiness Draught (1.5 bottles). It turned out perfectly! The crust is a bit chewy, the center is soft and fragrant. The spice level is well balanced. I'll definitely be making this again!

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Reviewer:

ALIKAZAAM

Reviewed: Oct. 27, 2011

This recipe doesn't have your typical banana bread taste, but the blend of spices and other ingredients make it a wonderful bread. I recommend cutting the cardamom to 1 tsp as per the advice of another reviewer; also I suggest you put in the "optional" oil. (I used safflower oil.) A great bread to make for your family or if you're having guests over!

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Reviewer:

mesachef

Reviewed: Oct. 17, 2011

Not your average banana bread. I halved the recipe, omitted cardamom, used dried ginger and about half the amount of walnuts called for. I also used 1/2 ww flour. It has a very deep flavor, and I'm thinking would be well received by those who enjoy a spicy cookie. Great recipe, I'll definitely be making it again!

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Reviewer:

Sarah P

Reviewed: Sep. 2, 2011

Really good for a richer, darker banana bread. I might've preferred to use dried dates since the fresh ones I used were kinda mushy once cooked in the bread.

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Reviewer:

kelpdip

Reviewed: Nov. 14, 2010

Yum! This doesn't really taste like banana bread or a ginger bread, but somewhere in between. I didn't have dark beer, so I just used regular beer. I also didn't have dates, so I used currants instead. It turns out to be a rich, moist, bread. I was a bit worried after adding the beer to the batter, bc it was a bit too runny for my comfort level, but it turned out just fine. I had to bake for an additional 15 minutes. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Oct. 8, 2010

Fantastic! We've made this several times now for Sunday gatherings and everyone loves it. We substituted raisins the last couple times and it is even more liked (and a lot easier to prepare). We add a teaspoon of ground ginger spice for an extra kick and just use a bottle of Negro Modelo instead of the 2 cups.

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Reviewer:

elkdubes

Cooking Level: Intermediate

Home Town: Elk Grove, California, USA

Reviewed: Sep. 16, 2010

I love spiced breads and cakes and this one is a unique and delicious variation that made my house smell great! I didnt have fresh ginger root so i crumbled up some ginger snaps i had at the house and added them in as i added the dates. It was really good! also, i replaced walnuts with almonds (because i didnt feel like going to the store) but i thing walnuts would have worked better

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Reviewer:

Michaelapril

Reviewed: Sep. 14, 2010

Excellent taste! Perfect for the changing weather (though maybe a bit more winter than fall). I took other reviewers' advice and cut down on the cardamom. I didn't have any walnuts or dates, so I used prunes and skipped the nuts. Both loaves turned out beautifully. Unlike other reviewers, I used the full amount of fresh ginger and did not find the taste overpowering. The beer I used was Fat Tire, the New Belgium Amber Ale--a great addition!

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Reviewer:

Jennifer Juniper

Cooking Level: Intermediate

Reviewed: Jul. 16, 2010

Great taste. not too sweet. I used no salt and half the baking soda to cut down on sodium and it was fine. Also threw in whatever I had on hand: pumpkin seeds, sunflower seeds and almonds in place of the walnuts and fresh peaches and dried apricots/prunes instead of dates. It was terrific! Note: the pic shows icing and there is not icing in this recipe.

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