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Banana Nut and Ginger Bread

Banana Nut and Ginger Bread

Stephanie

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

KBACHMAN
27
7/25/2003

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 great in the fridge. You will love it!

Karchita
16
5/10/2010

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 too much; I am thinking that is a misprint and 1 teaspoon would be about right. I also had to used dried ginger because I was out of fresh, but it turned out great. This is not quite a banana bread and not quite ginger bread, but it was a real hit with us.

CLOVERDALE1
14
2/3/2004

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