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Ingredients
| light brown sugar (packed): 2 cups |
| bananas (mashed): 1 cup |
| eggs: 2 |
| vanilla extract: 1 tsp |
| vegetable oil: 2 Tbl (optional) |
| all-purpose flour (unsifted): 3 cups |
| baking soda: 2 tsp |
| salt: 1 tsp |
| ground cinnamon: 1 1/2 tsp |
| allspice: 1/2 tsp |
| cardamom (ground): 1 Tbl |
| ground cloves: 1/2 tsp |
| dark beer: 2 cups |
| walnuts (chopped): 1 1/2 cups |
| all-purpose flour (unsifted): 2 Tbl |
| dates - deglet noor (chopped): 2 cups (pitted and chopped) |
| ginger root (minced): 2 Tbl |
Banana Nut and Ginger Bread
Credit: AllRecipes
User rating:
"Dark beer adds a unique twist to this recipe. You may substitute raisins or currants for the dates if you wish."
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Prep Time
min -
Cook Time
min -
Servings
30 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
- In a large bowl cream the brown sugar, banana, eggs, and vanilla. For moister bread, add oil, if desired.
- In a separate bowl, sift together 3 cups flour, baking soda, salt, cinnamon, all spice, cardamom, and cloves. Alternately blend the flour mixture and beer into the creamed mixture.
- Toss the walnuts with the remaining flour. Stir in the dates and ginger to the mixture and blend well. Pour into two greased 9x5 loaf pans.
- Bake in a 350 degree F (175 degrees C) oven for 1 hour, or until inserted toothpick emerges dry and clean.