This is a very moist banana bread with lots of banana flavor. There is a bit of spice for those who like a bit of 'extra' in their banana bread. This recipe still has a big banana flavor with a scrumptious note of spice to make it really special.

Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 25 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.

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  • 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.

Cook's Notes:

If you want to bake in a smaller pan, then shorten the baking time to 40 or 45 minutes. If you are using decorative wooden lattice bread pans (common during the holidays for gift-giving) remember to increase the temperature by 25 degrees.

To make your mashed bananas, you can either mash them with a fork for that lumpy-bits-of-fruit experience or you can put them into the food processor for a very smooth result. I prefer to mix the lemon juice in with the bananas at this point to keep the fruit from browning while I'm preparing the batter.

Remember that bananas increase dramatically in sugar content as they ripen. The more ripe the bananas the sweeter the bread will be. The greener a banana is, the more bite it will give the bread. Find the version that works best for your family. I personally like mine when the bananas have become soft and the skins are speckled with brown spots.

Nutrition Facts

264 calories; protein 3.8g 8% DV; carbohydrates 43.6g 14% DV; fat 8.9g 14% DV; cholesterol 51.3mg 17% DV; sodium 223mg 9% DV. Full Nutrition

Reviews (36)

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Most helpful positive review

Rating: 5 stars
08/05/2014
Very nice banana bread. I admit because of the name I added more ginger (I love ginger.) I added 1/2 tsp. instead of 1/4th tsp. and also added some crystallized ginger to the batter. My bananas were quite ripe and sweet so I used a little less sugar than called for. Read More
(10)
42 Ratings
  • 5 star values: 34
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/05/2014
Very nice banana bread. I admit because of the name I added more ginger (I love ginger.) I added 1/2 tsp. instead of 1/4th tsp. and also added some crystallized ginger to the batter. My bananas were quite ripe and sweet so I used a little less sugar than called for. Read More
(10)
Rating: 4 stars
02/19/2016
This is a wonderful recipe. This is actually the 2nd time I have made it and while the basic recipe is great I did add a few things to mine: I increased the ginger from half to a full teaspoon I increased the vanilla likewise. I also layered the batter with about a half a cup of white chocolate chips. Batter on the bottom 1/4 cup of chips repeat. I also made a ginger cinnamon simple syrup and as soon as it leaves the oven I poke the top several times and pour the syrup over. When cooled it really increases flavor and moistness. Read More
(5)
Rating: 5 stars
06/24/2014
Aroma while baking was wonderful. Tasted sweet with an excellent balance of flavors. Texture was very moist and luscious. I will be making this again. Read More
(3)
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Rating: 4 stars
03/08/2015
As with most quick breads this tastes better the day after you make it. I think next time I'll play around with the spice levels a bit. All in all a good bread though. Read More
(2)
Rating: 5 stars
05/15/2015
As per one ginger-loving reviewer I used 1/2 tsp ginger. I used 3 good sized very ripe bananas but don't know what that translates to in cups. Baked for 55 minutes turned once during baking. Absolutely perfect--very moist great flavor (more ginger would be welcome in our house) and a beautiful golden brown color. Maybe add nuts next time? I'll definitely make it again. Read More
(2)
Rating: 5 stars
07/18/2015
This was GREAT. I messed up a bit....no lemon or ginger at home. I used raw ginger but I didn't add enough. I added a finger sized piece. I should have added 5 or 6 times that amount but I didn't know. I used 3 large bananas and that part was perfect. Thank you. Read More
(2)
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Rating: 5 stars
06/03/2016
I've used this recipe many times and have NEVER been disappointed. Everyone loves it...my Bible Study group my Church (made for events) and all the kids. Thank you so much for sharing it:-) Read More
(2)
Rating: 5 stars
02/24/2020
Thank you Jesus. This bread right here is the truth!! perfect balance of sweet and moist -just perfect. I did add some walnuts, however. But a fantastic recipe that I will surely keep. Thanks! Read More
(1)
Rating: 5 stars
02/28/2015
This is so easy to make and she is right about not skimping on the bananas. I have tried other banana bread recipes but this one is the best! Read More
(1)