Banana and Ginger Bread

    Banana and Ginger Bread


    52 people made this

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

    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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