Banana and Ginger Bread

    1 hour 30 minutes

    Dark beer adds a unique twist to this recipe. You may substitute sultanas or raisins for the dates if you wish.

    55 people made this

    Serves: 30 

    • 2 cups (310g) packed brown sugar
    • 1 cup mashed bananas
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 2 tablespoons vegetable oil
    • 3 cups (375g) plain flour
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon salt
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 teaspoon ground allspice
    • 1 tablespoon ground cardamom
    • 1/2 teaspoon ground cloves
    • 2 cups (500ml) dark beer
    • 1 1/2 cups chopped walnuts
    • 2 tablespoons plain flour
    • 2 cups dates, pitted and chopped
    • 2 tablespoons minced fresh ginger root

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. Lightly grease two 23x13cm loaf tins.
    2. In a large bowl cream the brown sugar, banana, eggs and vanilla. For moister bread, add oil if desired.
    3. In a separate bowl, sift together 3 cups flour, bicarb soda, salt, cinnamon, allspice, cardamom and cloves. Alternately blend the flour mixture and beer into the creamed mixture.
    4. Toss the walnuts with the remaining flour. Stir in the dates and ginger to the mixture and blend well. Pour into two greased 23x13 loaf tins.
    5. Bake in a 180 degrees C oven for 1 hour, or until a skewer inserted emerges dry and clean.

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    Reviews and Ratings
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    Reviews in English (52)


    This bread was dark, dense, and delicious! I used the oil, and cut the cardamom to 1 teaspoon, which still left plenty of cardamom taste--I can't imagine using the full tablespoon! This keeps great in the fridge. You will love it!  -  21 Mar 2001  (Review from Allrecipes USA and Canada)


    This was delicious! I used strong black coffee instead of the beer and currants instead of the dates. I used the same amount of cardamom as cinnamon. I love cardamom, but 1 tablespoon would be too much; I am thinking that is a misprint and 1 teaspoon would be about right. I also had to used dried ginger because I was out of fresh, but it turned out great. This is not quite a banana bread and not quite ginger bread, but it was a real hit with us.  -  09 May 2010  (Review from Allrecipes USA and Canada)


    What a great flavor combination. Will make again, but next time I will double the recipe  -  05 May 2003  (Review from Allrecipes USA and Canada)