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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Servings: 8
Ingredients
- 2 (2) Medium Bananas Very Ripe (See Notes)
- 113 g (½ cups) Unsalted Butter
- 75 g (⅓ cups) Light Brown Soft Sugar
- 25 g (⅓ cups) Granulated Sugar
- 1 (1) Medium Free Range Egg
- 190 g (1 ½ cups) All Purpose Flour
- 1 tsp (1 tsp) Baking Powder
- 1 tsp (1 tsp) Baking Soda
- 2 tsp (2 tsp) Ground Ginger
For the Sugar Crisp Topping
- 2 tsp (2 tsp) Ground Ginger
- 2 tbsp (2 tbsp) Light Brown Soft Sugar
For the Glaze
- 10 tsp (10 tsp) Icing Sugar
- 2 tsp (2 tsp) Maple Syrup
- Milk
Instructions
- Preheat the oven to 370℉/180℃. Line a 2lb loaf tin.
- 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.
- Add the dry ingredients: flour, baking powder, baking soda and ground ginger. Stir until just combined. Pour into the tin.
- Mix together the brown sugar and ground ginger and sprinkle over the batter.
- Bake for 40-45 minutes, until a skewer inserted comes out clean. Let cool before making the glaze.
- 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!