Best Banana Gingerbread Recipes

BANANA GINGERBREAD WITH VANILLA GLAZE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Mash bananas in a large bowl with a fork. Add brown sugar, molasses, oil, eggs, and 1/4 cup milk. Stir until combined. Stir flour, ginger, cinnamon, baking soda, cloves, allspice, and salt together in another bowl. Stir flour mixture into the banana mixture until just incorporated. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Let cool completely, at least 30 minutes. Turn bread out of the pan.
• Combine 1 tablespoon milk, corn syrup, and butter in a bowl. Add confectioners' sugar and stir. Add vanilla extract and enough remaining milk to achieve a drizzling consistency. Pour glaze over the cooled bread.

BANANA GINGERBREAD MUFFINS

Steps:

• Heat oven to 375°. Grease bottoms only of 16 medium muffin cups, 2 1/2x1 1/4 inches, with shortening, or line with foil or paper baking cups.
• Mix gingerbread mix (dry) and remaining ingredients in large bowl until well blended. Divide batter evenly among muffin cups.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to wire rack. Serve warm or cool.

GINGERBREAD PANCAKES WITH BANANA CREAM

Steps:

• In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold in bananas. Cover and chill until serving., In a very large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking powder, ginger, cinnamon, salt and allspice; add to the creamed mixture alternately with milk, beating well after each addition., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with banana cream.

BANANA-GINGERBREAD MUFFINS

Steps:

• Heat oven to 375°. Grease bottoms only of 16 medium muffin cups, 2 1/2x1 1/4 inches, or line with paper baking cups.
• Mix all ingredients until well blended. Divide batter evenly among muffin cups.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.

BANANA-GINGERBREAD MUFFINS

Steps:

• Preheat oven to 375 F.
• Grease or line 16 muffin cups.
• Mix all ingredients until well-blended.
• Divide batter evenly among muffin cups.
• Bake 15-20 minutes or until toothpick inserted into center of muffin comes out clean.
• Immediately remove from the pan.

PUMPKIN BANANA GINGERBREAD

Steps:

• Preheat oven to 350F Lightly coat a 9 x 5 inch loaf pan with canola oil cooking spray.
• In a medium bowl, whisk together the flour, baking soda, salt, and spices.
• In a large bowl, whisk together the pumpkin puree, egg, vanilla, and molasses. Whisk in the mashed bananas.
• In a small bowl, whisk together the buttermilk and yogurt.
• Add half of the dry ingredients into the wet and stir until almost fully moistened. Stir in half of the buttermilk and yogurt mixture. Stir in the remaining dry ingredients, followed by the remaining buttermilk and yogurt. Stir until just fully moistened. Fold in the chocolate chips, if desired.
• Spoon batter into the prepared loaf pan, smoothing the top to create an even surface. Bake about 50 minutes - until a toothpick inserted into the center of the loaf comes out clean.

BANANA GINGERBREAD

Steps:

• Preheat the oven to 350 degrees. Spray a 9x5 loaf pan.
• Sift together all the dry ingredients.
• In a large bowl, cream the butter, brown sugar, molasses, and honey until smooth.
• Mix in the eggs one at a time. Mix in the sour cream and bananas.
• Stir in the dry ingredients just until blended.
• Place the batter in the pan and bake for 55-60 minutes, or a toothpick comes out clean.
• Cool in the pan for 10 minutes, then turn onto a wire rack and cool completely. Dust with powdered sugar or glaze.

DIANNE'S GINGERBREAD BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line a standard 12-count muffin tin with paper liners or coat with cooking spray.
• In a medium bowl, whisk together the flour, cinnamon, baking powder, ginger, baking soda, salt and cloves. Set aside.
• In a separate large bowl, mash the bananas and combine with the melted butter, sugar and molasses; beat in the egg.
• Add the flour mixture to the banana mixture and stir gently, just until it is incorporated. Do not over-stir; batter will be lumpy. Fill prepared muffins cups 2/3 full with batter. Sprinkle evenly with the coarse-grain sugar, if desired (optional).
• Bake 20 minutes, or until tops spring back when lightly touched.
• Cool in pan 10 minutes; remove to wire rack to cool completely. Enjoy!

BANANA GINGERBREAD

Steps:

• Preheat oven to 350°F Lightly grease a 9×5-inch loaf pan.
• In a large bowl, whisk together flours, baking powder, baking soda, salt and spices.
• In a medium bowl, whisk together brown sugar, banana, molasses, buttermilk and vegetable oil. Pour into dry ingredients and stir until just combined. Pour into prepared pan and sprinkle with coarse sugar, if desired.
• Bake for about 45 minutes, until a toothpick inserted into the center of the loaf comes out clean.

SPICED BANANA GINGERBREAD MUFFINS

Steps:

• 1. Preheat oven to 400°F.
• 2. Combine banana, eggs, vanilla, oil, molasses, milk, and brown sugar in a bowl. Make sure you measure the oil before the molasses, it will make it much easier to get the molasses out of the cup. I use a stick blender to combine them as it makes sure you don't have any big pieces of banana left but you can premash the banana and then just use a spoon if you prefer.
• 3. In a medium bowl combine flours, spices, salt, baking powder, and baking soda (I like to use a fork or a whisk).
• 4. Gradually add the dry ingredient mixture to the wet ingredients and stir until just combined. Don't overbeat.
• 5. Fill each muffin cup halfway, Bake for 10 minutes at 400F Lower oven temp to 375F for 7-9 minutes, until a cake tester inserted into the center of the muffins comes out clean or the internal temp reaches between 190 - 200F on a digital read thermometer. Let cool in the muffin tins for 5 minutes, then transfer to a wire rack. Put the oven back up to 400F as soon as you take the first batch out. If you end up with a batch that doesn't completely fill your muffin tin toward the end, fill any empty cups halfway with water so that the tray heats evenly.
• The muffins keep in a ziplock on the counter for up to one week.

BANANA-GINGERBREAD MUFFINS

Steps:

• Heat oven to 375°. Grease bottoms only of 16 medium muffin cups, 2 1/2x1 1/4 inches, or line with paper baking cups. Mix all ingredients until well blended. Divide batter evenly among muffin cups. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.1 muffin: Calories 145 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 25mg Sodium 190mg Carbohydrate 25g (Dietary Fiber 0g) Protein 2g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.