{"id":3408,"date":"2023-08-25T21:27:06","date_gmt":"2023-08-25T21:27:06","guid":{"rendered":"https:\/\/tasting-thyme.com\/staging\/6788\/?p=3408"},"modified":"2025-02-25T14:59:11","modified_gmt":"2025-02-25T14:59:11","slug":"gingerbread-banana-bread","status":"publish","type":"post","link":"https:\/\/tasting-thyme.com\/staging\/6788\/gingerbread-banana-bread\/","title":{"rendered":"Gingerbread Banana Bread"},"content":{"rendered":"Jump to Recipe<\/a>\n\n\n

This Gingerbread Banana Bread is made up of a super easy banana bread recipe packed with fall vibes. Ground ginger goes into the main mixture, then gets sprinkled on top just before baking with brown sugar for a crisp top. Finally, drizzle over a maple glaze for the ultimate Autumnal bake! <\/p>\n\n\n\n

Baking with spices creates a kitchen smell that cannot be beaten, only perhaps by citrus in the Summer. But when Fall comes around, crisper weather and blanket season calls for ground spices! Ginger and cinnamon are my top two baking spices, so this ginger banana bread creates something really special for when the weather starts to turn! <\/p>\n\n\n\n

With any banana bread, the key to success is a good amount of liquid and some yummy mix-ins. I go for white chocolate in this recipe. Feel free to use any chocolate\/nuts you like. Be careful not to overmix the batter, as that can cause these to become a little dry\/dense.\u00a0<\/p>\n\n\n\n

Even if you\u2019re not a huge banana lover, I think these have the ability to convert. The amount of banana means the flavour is there but baked and sweet, so it is less \u2018in your face\u2019. Make sure to use very ripe bananas. Bananas that are starting to brown\/getting REALLY brown are the best as they are the sweetest. I sometimes buy bananas and let them sit on the counter for a while specifically for this purpose.<\/p>\n\n\n\n

Ingredients Needed<\/h2>\n\n\n\n

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard 2 lb loaf tin for almost all of my loaf cake recipes. You can use an 8 inch square tin instead, just bring down the bake time by 5-10 minutes. To line a loaf tin, cut a piece of baking paper that is just narrower than the length of the tin. Then place this in the tin so that it drapes over the long sides. This will make removing the bake so much easier!\u00a0<\/p>\n\n\n\n