Original recipe yields 12 servings
Based on a 2,000 calorie dietSee full nutrition
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...
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 ba...
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...