Ginger Banana Bread Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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.
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Living In: Bozeman, Montana, USA

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Reviewed: Mar. 8, 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.
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Photo by Susan T-O

Cooking Level: Intermediate

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Reviewed: 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!
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Reviewed: Aug. 5, 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.
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Cooking Level: Expert

Home Town: Cleveland, Ohio, USA
Living In: Brunswick, Ohio, USA
Reviewed: 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.
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Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA
Living In: Hammond, Louisiana, USA

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