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Cinnamon, nutmeg and ginger flavor this moist banana bread. Make banana bread when your bananas get brown polka dots on them.

Source: Midwest Living

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Recipe Summary

prep:
25 mins
cool:
10 mins
bake:
55 mins
total:
1 hr 30 mins
Servings:
16
Yield:
1 loaf
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7-1/2x3-1/2x2-inch loaf pan set aside. In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Make a well in center of flour mixture; set aside.

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  • In a medium bowl combine eggs, banana, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts. Spoon batter into prepared pan(s). If desired, sprinkle Streusel-Nut Topping over batter.

  • Bake for 55 to 60 minutes for 9x5x3-inch pan or 40 to 45 minutes for 7-1/2x3 1/2x2-inch pans or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). Cool in pan(s) on a wire rack for 10 minutes. Remove from pan(s). Cool completely on rack. Wrap and store overnight before slicing.

Nutrition Facts

213 calories; fat 9g; cholesterol 26mg; saturated fat 1g; carbohydrates 32g; mono fat 5g; poly fat 3g; trans fatty acid 0g; insoluble fiber 1g; sugars 16g; protein 3g; vitamin a 48.6IU; vitamin c 2.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 40.3mcg; vitamin b12 0.1mcg; sodium 108mg; potassium 140mg; calcium 17.2mg; iron 0.9mg.
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