Ginger Banana Bread


If you like bananas, you probably love banana bread. Honestly, the only people I know who don’t like it are ones who are allergic or dislike bananas. Yeah. Banana allergy is a thing. I didn’t know that either until I met someone with it. Poor folks. Bananas are amazing. They go great in so many things. Okay. Well, they go great in sweet quick breads, they make great bases for smoothies, and they make great vegan substitutes for “ice cream”. Three things = many, right? Right!

I love bananas. But if there’s a food I love more than them, it’s ginger. Ginger is a food I never, ever, EVER touched as a child (well, I did drink ginger ale…), but now, I cannot get enough of. Crystallized, pickled, powdered… that special, natural spice is amazing, and pairs well with lots of other great foods. So why not put the two favorites together?

This (mostly) whole wheat banana bread has a great density to it and is flavored with that fantastic banana creaminess and a bit of that yummy ginger bite. It’s not an overwhelming ginger taste, so if you’re not a big fan of it, it’s not going to knock you off your feet. But it adds an extra depth that’s worth mentioning, and worthy of being there. Try it. You’ll like it, I swear. Unless you’re a banana-hater. Then I’m sorry, I’ve got nothing for you.

Ginger Banana Bread

1 cup whole wheat flour
1/2 cup all-purpose flour
3 medium bananas, mashed
2″ piece of fresh ginger, minced
3/4 cup white granulated sugar
1/3 cup vegetable oil
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2 large eggs
1/2 teaspoon cayenne powder, optional*


  1. Grease a loaf pan and preheat the oven to 350°.
  2. In a large mixing bowl, combine all ingredients. Using a stand mixer or by hand, beat together everything for another 30-45 seconds at a low setting. Scrape the sides of the bowl. Turn mixer (or yourself) to medium and beat for another 45-60 seconds. If batter is lumpy, that’s okay, but try to minimize the amount.
  3. Pour batter into the greased loaf pan and put on a rack low enough so that the top of the pan is in the center of the oven. Bake for upwards of 55 minutes, until inserting a toothpick or fork comes out clean.
  4. Let cool in the pan for 5 minutes, then turn out onto a cooling rack. Cut with a serrated knife to serve when completely cooled.


*Cayenne and ginger are two of my favorite flavor combinations. The cayenne, obviously, adds a heat element that plays with the natural spiciness of the ginger. It won’t set your mouth aflame, but it gives it a nice, warm heat.


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