Reviewed: Nov. 8, 2009

This bread is delicious! Goes well with Chai tea. Reminds of of the holidays!

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Isabelle

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2009

Really moist and delicious. The cardamom is overpowering though. I think next time I would just leave it out altogether and add more ginger instead. I'm not a fan of walnuts & raisins in my banana bread but I added them anyway and they're pretty good in there!

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jessi

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Reviewed: Nov. 11, 2008

I made this bread last year to give as Christmas gifts to friends. It was delicious. The flavors work so well together. I was skeptical about using beer, but I think it adds a depth of flavor. I used Michelob Amber Bock that I had on hand. The only change I made was to leave out the cardamom as suggested by previous reviews. I experimented with the amount of oil. I made some loaves without the oil and some with the 2 T. It is fine without the oil, and I think 2 T. makes the bread too moist...1 T. would probably be just the right amount.

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Rose

Cooking Level: Expert

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Reviewed: 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.

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Carolann

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Reviewed: 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

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NUKA1

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 20, 2007

I served this yesterday and it drew raves. One person said it reminded her of a Date Nut Bread made famous years ago by a national bakery. Just wonderful !!

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CLEOME

Cooking Level: Expert

Home Town: Bridgewater, Connecticut, USA

Living In: Juno Beach, Florida, USA

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Reviewed: Nov. 8, 2007

I didn't notice any banana taste, but the overall taste was quite overpowering. It would be a good way to hide overripe bananas.

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Emily

Cooking Level: Intermediate

Home Town: Cleveland Heights, Ohio, USA

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: 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.

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5150MOMMY

Home Town: Hesperia, California, USA

Living In: Running Springs, California, USA

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Reviewed: Mar. 15, 2007

Awesome taste. Takes a little time, but worth the effort. I started using this recipe since it called for so little oil. I just have to plan ahead, cause we do not have beer on hand.

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HappyMommy2

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Molalla, Oregon, USA

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Reviewed: Mar. 6, 2007

Chewy delicious bread. I cut down the sugar to just over 1 cup ; mashed 4 bananas and 1 Tsp of olive oil. The cloves have to be powdered very fine else it tastes very prominently in the bread. Used Guinness stout.

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CHEVVY

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Reviewed: Aug. 20, 2006

This by far is the BEST banana nut bread recipe Ive used. The beer and the fresh ginger adds that something to it. Ive made this a few times, used reg. and golden raisins. Although I've not used the spice ground cardamom in this yet. Ive brought this to work and have gotten many personal requests for more! Dont let the beer scare you, Ive used English dark ales in the recipe and never without fail comes a perfect taste! Thanks for sharing this one!

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LITTLERUDEGIRL

Cooking Level: Expert

Home Town: Rancho Cucamonga, California, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Jul. 9, 2006

The best banana nut bread I have ever made or tasted. We used homebrew chocolate stout for the beer and put dates in only one loaf because I was initially concerned that we wouldn't like it. However, we compared and we thought either way it tasted great. So, if you don't have the dates, don't worry it will still taste wonderful. It is a heavy bread, but you don't make banana nut bread to be light! ****we make this bread all the time. Changes to the recipe: decrease sugar to 1.5 cup (otherwise it's more like a cake), use whole wheat flour, omit the oil and cardamon and sometimes the dates. We give this as gifts to neighbors and friends and they always compliment it.

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MommyofRedHeads

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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Reviewed: Jun. 11, 2006

Loved it! Has a nice little spice bite. I'll probably make it to give away for Christmas gifts. I used 4 bananas (because I had them.) The bread is nice and moist and dense. Its great plain, w/cream cheese or butter.

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FARMERGIRL

Cooking Level: Beginning

Home Town: Fairfax, Virginia, USA

Living In: Aiken, South Carolina, USA

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Reviewed: 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.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Jan. 29, 2006

i made this for holiday gifts and it was a huge hit! keeps well, full of spicey flavor. will certainly be one of my favorites in years to come.

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josie

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: San Francisco, California, USA

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Reviewed: Oct. 19, 2005

These are soo good! I loved the taste of the real ginger in there. Easily the best muffins I've ever made. My husband and son even loved them. YEA!

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JT

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Reviewed: Jul. 20, 2005

This bread is awesome!! It is very flavorful the second day, and keeps getting better. I used Murphy's Irish Stout for the dark beer, and it turned out great! Very different from traditional banana bread, but definitely awesome.

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COOKINTHYME

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Reviewed: Jul. 16, 2005

Very moist, and great flavor. One of the best banana bread recipes I've tried.

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ISLANDBOY99

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Reviewed: Jun. 12, 2004

Delicious, moist, and I love that it is low in fat (I did add the oil, tough). The batter looks thin and filled the loaf pain so much I thought it might overflow and so took a little out. It came out beautifully. The dates and beer make it delicious (used Samuel Snmith's Oltmea Stout). You can't taste the banana - more like a date bread, delicious.

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STARFLOWER

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Mar. 29, 2004

I wasn't sure how the banana and gingerbread would taste but it turned out really YUMMY. I really can't taste the banana, it's more of the gingerbread flavour, which I love anyway.

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STRAWBERI

Cooking Level: Intermediate

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Banana Nut and Ginger Bread

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