Recipe by David in Chicago
"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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2 1/3 cups
mashed overripe bananas
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.
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.
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!
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.
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.
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!!!
This was GREAT. I messed up a bit....no 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.
* Percent Daily Values are based on a 2,000 calorie diet.
Ginger Banana Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 80
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