Banana Ginger Bread Houses Recipes

BANANA GINGERBREAD WITH VANILLA GLAZE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Mash bananas in a large bowl with a fork. Add brown sugar, molasses, oil, eggs, and 1/4 cup milk. Stir until combined. Stir flour, ginger, cinnamon, baking soda, cloves, allspice, and salt together in another bowl. Stir flour mixture into the banana mixture until just incorporated. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Let cool completely, at least 30 minutes. Turn bread out of the pan.
• Combine 1 tablespoon milk, corn syrup, and butter in a bowl. Add confectioners' sugar and stir. Add vanilla extract and enough remaining milk to achieve a drizzling consistency. Pour glaze over the cooled bread.

GINGER AND CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray.
• Melt the butter in a small saucepan. Beat the eggs in a small bowl.
• Mash the bananas with a fork in a large bowl. Stir in the melted butter, eggs, brown sugar and vanilla with a wooden spoon until the mixture is smooth and evenly combined. Stir in the flour, baking soda, ginger and kosher salt until combined. Stir in the chocolate chips and candied ginger, if using.
• Pour the batter into the greased loaf pan and bake until the bread rises, the top is golden brown and a toothpick inserted in the center comes out clean, about 1 hour.
• Remove the bread from the loaf pan, invert onto a wire rack and cool completely to room temperature before slicing and serving.

BANANA (GINGER) BREAD HOUSES

Steps:

• 1. Preheat oven to 350º F. Line three 8-inch disposable loaf pans with parchment paper and set aside.
• 2. In a large bowl, whisk together the flour, baking soda, baking powder, salt and spices.
• 3. Cream together the butter and sugar on high, until light and fluffy, about 5 minutes. Add the eggs and beat until well combined. Stir in the bananas and vanilla extract.
• 4. Add the dry ingredients and blend until just combined. Use a rubber spatula to incorporate the batter as best you can from the bottom. Divide evenly among the prepared pans and bake until a toothpick inserted in the middle comes out clean, about 55 minutes to 1 hour. Remove from the oven and let cool completely.
• 5. To make the cream cheese frosting, beat the cream cheese, and butter until light and fluffy, about 5 minutes. Add the powdered sugar, a cup at a time, mixing well after each addition. Once all the powdered sugar has been added, add the salt milk and cream and beat on high until smooth and fluffy, about 5 to 7 minutes. Transfer to a bowl (or several bowls if you plan on coloring them with food coloring).
• 6. To make the royal icing, in a large mixing bowl, combine powdered sugar, meringue powder and cream of tartar. Add the water and vanilla. Beat with an electric mixer on low speed until combined; beat on high speed for 7-10 minutes or until mixture is very stiff.
• 7. To assemble the houses, remove the loaves from the pans. Working with one at a time, cut and stack as desired to create the base of each house and a roof. Use a serrated knife to carve out the banana bread to desired look. You can apply a thin layer of cream cheese frosting to ensure the pieces hold.
• 8. Once the houses have been assembled, decorate as you'd like using the cream cheese frosting, royal icing and various candies!

GINGER BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
• Combine flour, baking soda, cinnamon, nutmeg, ginger, and salt together in a bowl.
• 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.
• 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.