Ginger Banana Bread Recipe -
Ginger Banana Bread Recipe

Ginger Banana Bread

Recipe by  

"This is a very moist banana bread with lots of banana flavor. There is a bit of spice for those who like a bit of 'extra' in their banana bread. This recipe still has a big banana flavor with a scrumptious note of spice to make it really special."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 25 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
  2. Combine flour, baking soda, cinnamon, nutmeg, ginger, and salt together in a bowl.
  3. Beat butter, white sugar, and brown sugar together in a bowl using an electric mixer until smooth and creamy. Stir bananas, eggs, lemon juice, and vanilla extract into creamed butter mixture until well blended. Stir banana mixture into flour mixture until batter is just combined; pour into the prepared pan.
  4. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 60 to 65 minutes. Cool bread in the pan for 10 minutes before turning onto a wire rack to cool completely.
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  • Cook's Notes:
  • If you want to bake in a smaller pan, then shorten the baking time to 40 or 45 minutes. If you are using decorative wooden lattice bread pans (common during the holidays for gift-giving) remember to increase the temperature by 25 degrees.
  • To make your mashed bananas, you can either mash them with a fork for that lumpy-bits-of-fruit experience or you can put them into the food processor for a very smooth result. I prefer to mix the lemon juice in with the bananas at this point to keep the fruit from browning while I'm preparing the batter.
  • Remember that bananas increase dramatically in sugar content as they ripen. The more ripe the bananas the sweeter the bread will be. The greener a banana is, the more bite it will give the bread. Find the version that works best for your family. I personally like mine when the bananas have become soft and the skins are speckled with brown spots.

Reviews More Reviews

May 15, 2015

As per one ginger-loving reviewer, I used 1/2 tsp ginger. I used 3 good sized very ripe bananas, but don't know what that translates to in cups. Baked for 55 minutes, turned once during baking. Absolutely perfect--very moist, great flavor (more ginger would be welcome in our house), and a beautiful golden brown color. Maybe add nuts next time? I'll definitely make it again.

Mar 08, 2015

As with most quick breads, this tastes better the day after you make it. I think next time I'll play around with the spice levels a bit. All in all a good bread, though.


7 Ratings

Feb 28, 2015

This is so easy to make, and she is right about not skimping on the bananas. I have tried other banana bread recipes but this one is the best!

Aug 05, 2014

Very nice banana bread. I admit, because of the name, I added more ginger (I love ginger.) I added 1/2 tsp. instead of 1/4th tsp. and also added some crystallized ginger to the batter. My bananas were quite ripe and sweet, so I used a little less sugar than called for.

Jun 24, 2014

Aroma while baking was wonderful. Tasted sweet, with an excellent balance of flavors. Texture was very moist and luscious. I will be making this again.

Jul 21, 2015

I only added 1 cup of walnuts! This was enough to fill my bundt pan! It is delicious warn or cold! Will definitely keep this recipe!!!

Jul 18, 2015

This was GREAT. I messed up a lemon or ginger at home. I used raw ginger but I didn't add enough. I added a finger sized piece. I should have added 5 or 6 times that amount, but I didn't know. I used 3 large bananas and that part was perfect. Thank you.


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  • Calories
  • 264 kcal
  • 13%
  • Carbohydrates
  • 43.6 g
  • 14%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 223 mg
  • 9%

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

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