Ginger Banana Bread

Ginger Banana Bread

David in Chicago 0

"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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1 h 25 m servings 264 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 43.6g
  • 14%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.



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 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...