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Gingerbread Banana Bread
Florence Jackson

Gingerbread Banana Bread

This 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! 
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 2 Medium Bananas Very Ripe (See Notes)
  • 113 g Unsalted Butter
  • 75 g Light Brown Soft Sugar
  • 25 g Granulated Sugar
  • 1 Medium Free Range Egg
  • 190 g Plain Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 2 tsp Ground Ginger
For the Sugar Crisp Topping
  • 2 tsp Ground Ginger
  • 2 tbsp Light Brown Soft Sugar
For the Glaze
  • 10 tsp Icing Sugar
  • 2 tsp Maple Syrup
  • Milk

Method
 

  1. Preheat the oven to 200C/180C Fan/Gas 6. Line a 2lb loaf tin. 
  2. In a large bowl, mash the bananas. Then add the butter, both sugars and the egg (ensure the butter has cooled a little so the egg doesn’t cook). Mix with a wooden spoon until combined.
  3. Add the dry ingredients: flour, baking powder, baking soda and ground ginger. Stir until just combined. Pour into the tin.
  4. Mix together the brown sugar and ground ginger and sprinkle over the batter.
  5. Bake for 40-45 minutes, until a skewer inserted comes out clean. Let cool before making the glaze.
  6. Combine the icing sugar and maple syrup until the consistency is runny (if needed, add a little milk). Drizzle over the banana bread. Slice and serve!