Ingredients and Weight:
For the Banana Gingerbread:
* All-purpose flour: 2 cups (250g)
* Baking soda: 1 teaspoon (5g)
* Salt: 1/2 teaspoon (2.5g)
* Ground cinnamon: 1 teaspoon (5g)
* Ground ginger: 1/2 teaspoon (2.5g)
* Mashed ripe bananas: 2 cups (500g)
* Granulated sugar: 1 cup (200g)
* Brown sugar: 1/2 cup (100g)
* Vegetable oil: 1/2 cup (120ml)
* Eggs: 2 large
* Vanilla extract: 1 teaspoon (5ml)
For the Vanilla Glaze:
* Powdered sugar: 1 cup (120g)
* Milk: 1-2 tablespoons (15-30ml), as needed
* Vanilla extract: 1/2 teaspoon (2.5ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger.
- In a separate bowl, combine the mashed bananas, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared baking dish and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the gingerbread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutritional Information (per serving for 8 people):
- Calories: 300
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 75mg
- Sodium: 150mg
- Carbohydrates: 50g
- Sugar: 30g
- Protein: 5g
Dish Characteristics:
- Moist and flavorful banana bread
- Warm spices of cinnamon and ginger
- Sweet and creamy vanilla glaze
User Comments:
- "This is the best banana bread I've ever had! The glaze is the perfect finishing touch."
- "I love the warm spices in this bread. It's perfect for a cozy fall morning."
- "The glaze is so easy to make and really adds a special touch to the bread."
Special Precautions and Tips:
- If you don't have vanilla extract, you can substitute 1 tablespoon of vanilla bean paste or 2 teaspoons of vanilla powder.
- If the glaze is too thick, add more milk 1 teaspoon at a time until it reaches the desired consistency.
- To store the gingerbread bread, wrap it in plastic wrap and keep it at room temperature for up to 3 days.
