Banana Nut and Ginger Bread

Banana Nut and Ginger Bread

44

"Dark beer adds a unique twist to this recipe. You may substitute raisins or currants for the dates if you wish."
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Ingredients

servings 197 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 171 mg
  • 7%

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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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  2. In a large bowl cream the brown sugar, banana, eggs, and vanilla. For moister bread, add oil, if desired.
  3. In a separate bowl, sift together 3 cups flour, baking soda, salt, cinnamon, all spice, cardamom, and cloves. Alternately blend the flour mixture and beer into the creamed mixture.
  4. Toss the walnuts with the remaining flour. Stir in the dates and ginger to the mixture and blend well. Pour into two greased 9x5 loaf pans.
  5. Bake in a 350 degree F (175 degrees C) oven for 1 hour, or until inserted toothpick emerges dry and clean.

Reviews

44
  1. 52 Ratings

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Most helpful positive review

This bread was dark, dense, and delicious! I used the oil, and cut the cardamom to 1 teaspoon, which still left plenty of cardamom taste--I can't imagine using the full tablespoon! This keeps gr...

Most helpful critical review

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 h...

This bread was dark, dense, and delicious! I used the oil, and cut the cardamom to 1 teaspoon, which still left plenty of cardamom taste--I can't imagine using the full tablespoon! This keeps gr...

This was delicious! I used strong black coffee instead of the beer and currants instead of the dates. I used the same amount of cardamom as cinnamon. I love cardamom, but 1 tablespoon would be ...

What a great flavor combination. Will make again, but next time I will double the recipe

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.

Made this for a friend after she gave birth to twins. Didn't know she wasn't a banana bread fan. She is now!! Subbed raisins for the dates and used Oatmeal Stout. Wonderful flavor and text...

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 ...

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

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 c...

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!