Banana Spice Bread
Banana bread laced with nutmeg, cinnamon and ginger... great for breakfast on the go or an after-school snack for the kids. It will disappear fast!
"Yes, 50 minutes is most likely the ideal baking time for this bread, judging from both my experience with this recipe and others who have tried it. It is a wonderful banana bread. As one reviewer suggested, using very, very ripe bananas is best (thank you, pnjwood!). It's a very good idea to watch the bread closely at the end if you are worried about overbaking, or test with a toothpick (as the recipe suggests) at the 50-minute mark. All ovens are different, and that's why the recipe suggests 50 to 60 minutes."- catgurrl
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|1/2 cupVegetable oil|
|1/2 cupGranulated sugar|
|1/2 cupLight brown sugar|
|3 tablespoonslowfat milk|
|1 teaspoonVanilla extract|
|1 cupbananas; (2 large ripe bananas) mashed|
|1/2 teaspoonGround ginger|
|1/2 teaspoonBaking soda|
|1 teaspoonBaking Powder|
|1/3 cupwalnuts or pecans; chopped|
Banana Spice Bread Preparation
Preheat oven to 350 degrees (F).
If using a silicone 9- x 5-inch loaf pan, lightly brush the inside with melted butter; place on a sturdy baking sheet. If using a metal or glass pan, lightly spray with cooking spray, and line the bottom of the pan with a piece of parchment paper cut to fit. Spray again with cooking spray and set aside.
With an electric mixer on medium speed, beat together oil, granulated sugar, brown sugar, milk, vanilla and bananas until blended and creamy, about 3 minutes. Sift together the flour, nutmeg, cinnamon, ginger, salt, soda and baking powder. With the mixer running, slowly add the dry ingredients to the sugar mixture, beating just until thoroughly combined. Scrape down the sides of the bowl during the mixing. Stir in the nuts.
Transfer the batter to the prepared pan. Bake about 50 to 60 minutes or until a toothpick inserted into the center of the loaf comes out clean. Let the bread cool in the pan 5 minutes on a cooling rack before removing from the pan. For silicone pans, loosen the sides simply by pulling away the bread, then press from the bottom of the pan. For other pans, loosen sides by running a knife around the edge, then unmold. Remove the parchment paper and let cool completely before slicing.
Makes one 9- x 5-inch loaf
This took exactly 50 minutes in my oven. This bread has great flavor. Use very, very ripe bananas for best results.
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