Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup chopped ginger nut cookies (about 6 cookies)
Special equipment needed:
- 9x5 inch loaf pan
- Mixing bowls
- Electric mixer
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with cooking spray or butter.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the mashed bananas and mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the chopped ginger nut cookies.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
10. Let the bread cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
This recipe makes one 9x5 inch loaf, which serves 8-10 people.
Nutritional information:
Calories per serving: 260
Fat: 12g
Carbohydrates: 35g
Protein: 4g
Sodium: 250mg
Sugar: 17g
Fiber: 2g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- If you don't have ginger nut cookies, you can use gingersnaps or gingerbread cookies instead.
Variations:
- Add 1/2 cup of chopped walnuts or pecans for some extra crunch.
- Add 1/2 cup of chocolate chips for a chocolatey twist.
- Use pumpkin puree instead of mashed bananas for a fall-inspired bread.
Tips and tricks:
- Make sure your bananas are ripe for the best flavor and texture.
- Don't overmix the batter, as this can result in a tough bread.
- Let the bread cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat the bread, wrap it in foil and bake in a 350°F (175°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Slice the bread and serve it on a platter with a dusting of powdered sugar and a few slices of fresh banana.
Garnishes:
Sprinkle some chopped nuts or additional chopped ginger nut cookies on top of the bread for a decorative touch.
Pairings:
Serve the bread with a cup of coffee or tea for a cozy breakfast or snack.
Suggested side dishes:
Pair the bread with a side of fresh fruit or yogurt for a balanced breakfast or snack.
Troubleshooting advice:
- If the bread is browning too quickly, cover it with foil halfway through baking.
- If the bread is still undercooked after the recommended baking time, continue baking it in 5-minute increments until a toothpick inserted into the center comes out clean.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before and after handling raw eggs and flour.
Food history:
Banana bread originated in the United States during the Great Depression, when households were looking for ways to use up overripe bananas.
Flavor profiles:
This bread has a warm, spicy flavor from the ginger and cinnamon, with a sweet banana flavor and a crunchy texture from the ginger nut cookies.
Serving suggestions:
Slice the bread and serve it warm with a dollop of whipped cream or a drizzle of honey for a decadent treat.
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Taste: Sweet, Nutty, Spicy, Banana, Banana-Flavored