Spiced Banana Nut Loaf With Ginger Glaze Recipes

BANANA GINGERBREAD LOAF

Steps:

• Preheat the oven to 350°F (175°C).
• Grease and flour or line a 8½ by 4½ inch (2 lb) loaf pan.
• Peel and mash the bananas in a medium bowl.
• Stir the molasses, sugar, buttermilk, egg and olive oil into the mashed banana. Set aside.
• Sift the flour, baking powder, baking soda, salt, ginger, cinnamon, ground cloves and nutmeg together into a large bowl.
• Stir in the banana mixture until thoroughly combined, but do not over-mix.
• Pour the batter into the loaf pan and bake for 40 to 50 minutes, or until a skewer inserted in the centre of the loaf comes out clean.
• Let the loaf cool in the pan for about 15 minutes and then carefully remove and cool completely on a wire rack.
• To make the glaze:
• Sift together the icing sugar and the ginger.
• Gradually add the water, a bit at a time, until a creamy, drizzle-able consistency is reached.
• Place a sheet of baking parchment or waxed paper underneath the wire rack with the cooled cake on it.
• Drizzle the glaze over top of the cake.
• Allow the glaze to set for at least a half hour before slicing.
• Store your Banana Gingerbread Loaf in a sealed container at room temperature.

SPICED BANANA BREAD

Steps:

• Preheat oven to 350°F and grease or line with parchment paper a 9x5-inch loaf pan.
• In a large bowl, combine all of the dry ingredients (flour, sugar, salt, baking powder, and spices). Whisk together until well combined.
• In a separate bowl, peel and mash the bananas. Then add the eggs, oil or melted butter, and vanilla extract is using. Whisk until well combined.
• Pour the wet ingredients into the dry ingredients and use a rubber spatula or a spoon to stir the wet and dry together. Do not over-mix the batter!
• Pour the batter into the prepared loaf pan. Top with one banana, sliced in half, if desired (optional). Bake at 350°F for 55-65 minutes, until a tester comes out with moist crumbs.
• Remove baked loaf from the pan and transfer to a cooling rack.

GINGER SPICED BANANA BREAD

Steps:

• Preheat the oven to 350 degrees. Prepare two 4-inch-by-8-1/2-inch loaf pans; grease the bottom and sides of each pan with butter and dust lightly with flour. Set aside.
• In a mixing bowl, use the back of a large fork to mash together the bananas, Greek yogurt, milk and ginger. The mixture should be well-mixed with small chunks of banana remaining. Add to a stand-up mixer. With the mixer running on low speed, add the vanilla, butter, egg whites and sugar, until well-combined.
• Sift together the flour, baking soda, cinnamon, cloves, nutmeg, salt, and cardamom, if using. Add the dry ingredients to the mixer, a half cup at a time until just mixed. Be careful not to overbeat. Pour the batter into the prepared loaf pans.
• Bake for 1 hour, until the tops are golden brown and a cake-tester inserted into the middle of each loaf comes out clean. Remove the pans from the oven and let cool on a baking rack for 10-15 mins. Run a knife around the edge of the pans, and gently flip over to remove the loaves. Let cool completely on a baking rack. Slice and serve.
• The bread can be stored for up to a week, if refrigerated and wrapped in aluminum foil or plastic wrap. It will continue to get more moist over time.

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.

PERFECTLY SPICED BANANA BREAD

Steps:

• Preheat oven to 350°F.
• Grease 9 x 5 inch loaf pan.
• Sift flour,baking powder, baking soda, salt, ginger, allspice and nutmeg together in bowl.
• Add lemon zest and almonds.
• Stir until combined.
• Set aside. Beat butter in large mixing bowl until soft and creamy.
• Beat in sugar until light and fluffy.
• Add eggs and beat until thoroughly blended.
• Beat in flour mixture alternately with bananas until mixture is well blended.
• Pour into prepared pan.
• Bake in center of oven 1 hour to 1 hour 5 minutes, or until toothpick inserted in center comes out clean.
• Cool in pan on wire rack 10 minutes.
• Invert from pan and cool completely on rack.
• Variation: Banana-walnut or -pecan bread: Omit almonds.
• Add 3/4 cup coarsely chopped walnuts or pecans with bananas.

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.

SPICED BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x3 inch loaf pans. Whisk together the flour, baking powder, and baking soda; set aside.
• Mash the bananas, eggs, sugar, cinnamon, salt, nutmeg, and cloves together in a large bowl with a fork until well combined. Stir in the melted butter and vanilla extract, then fold in the flour mixture until a batter forms and no dry lumps remain. Pour into the prepared loaf pans.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack.