How to Bake Candied Ginger Banana Bread

Posted By Kimberly Turner on Aug 27, 2012 in Baking, Bread Recipe, Ginger | 0 comments

Again, I was in the mood for banana bread when I saw some nice, ripe bananas on my counter top.

Instead of the usual, I wanted to kick it up even more with some great flavor and while looking in my pantry, noticed my jar of candied ginger and immediately knew, this was my `piece de resistance`for today`s banana bread recipe.

Type: Bread Recipe
Serve With: Milk & Enjoy!
Prep Time: 8 min
Cook Time: 1 hr
Yield: 1 loaf

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below.

Ingredients:

5 ripe bananas
1 cup wheat germ
1/3 cup candied ginger – chopped
1 cup flour – sifted
1/2 tsp baking soda
1/2 cup sugar
1 tsp ground ginger
2 eggs
3/4 cup butter – softened
1/8 cup tea
1 tsp vanilla extract
1 tbsp honey
1 tbsp bee pollen – * optional
1 tbsp flax seeds – * optional

Instructions:

Preheat oven to 350 degrees.
In a large mixing bowl, mash 4 bananas with a potato masher.
Add sugar, eggs vanilla extract and whisk together.
Add softened butter, and evenly combine with spoon or whisk.
Add wheat germ, candied ginger, bee pollen (optional), ground ginger, and sifted flour, and stir to evenly combine with a wooden spoon.
If batter looks a little dry, add some water, milk or cold tea 1 tbsp at a time until it looks like the correct consistency.
Pour into a bread pan, approximately 1/2 full.
Slice last banana and coat in a bowl with honey. Top the batter evenly with the honeyed banana slices.
Bake in oven for 1 hour at 350 degrees. Around 55 minutes, check on it by inserting a testing utensil. If it comes out clean from the centre, it is finished. If it is still slightly wet, it is not baked completely. Keep banana bread in for another 5 minutes or until golden brown.

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I hope you enjoy this Ginger Recipe on Cooking with Kimberly. Until next time…

Eat Deliciously!