Sometimes you walk into the grocery store and see a perfect bunch of bananas staring at you. So of course you have to buy them. But what happens when you buy too many? Some of those beauties may start to get overripe and too mushy for eating. Just throw them in the freezer and pull them out later to make a delicious loaf of banana ginger bread.
Remember when the pandemic first started getting bad and everyone bought all the foods from the grocery store shelves? Yeah, me, too. Well, supposedly banana bread became really popular then. You don’t need food shortages to remind yourself how good banana bread is…especially this banana ginger bread.
If you have been reading my blog, you may have guessed that Ginny did this one. She is definitely the baker in the family. That suits me fine. Everything she does comes out wonderfully.
This is a pretty traditional banana bread recipe with the exception of the ginger and molasses she threw in. The ginger gives it a nice little kick and the molasses really gives it a deep, rich flavor that you will love. This recipe also has oats, which really makes the texture great.
If you really want a treat, slice a piece of the finished bread, spread on some butter and toast it in the skillet for a few minutes. Ginny did that with our last few pieces and it was hands down the best banana bread I’ve ever had.
You may be wondering why the bananas in the above picture are frosty? That’s because I pulled them right out of the freezer. They were extras that had gotten too ripe to eat plain so I froze them. I pulled them out, stuck them in the microwave for 15 seconds and then peeled them. It worked great! And I didn’t waste the bananas.
The art work on the top of this banana ginger bread is from a beautiful Nordic Ware loaf pan that Ginny got recently.
In two days, I am going fishing for the big ones. We rented a guide to go striper fishing so stay tuned for some tasty recipes on our local catch! The low for Monday morning is 20 degrees. This means that either we will catch some nice fish or I will freeze to death and donate myself to the Beaver Lake food chain.
Banana Ginger BreadCourse: dessertCuisine: breadDifficulty: easy
3 overripe bananas
1 cup old fashioned rolled oats
1 cup flour
1/3 cup melted butter
1/2 cup molasses
1/3 cup brown sugar
1 egg, beaten
1 Tbsp. vanilla
1 tsp cinnamon
2 tsp ginger
1/4 tsp nutmeg
- Heat oven to 350 degrees. Mix together oats and flour in a large bowl. Mash the bananas well and mix together with all remaining ingredients. Add oats and flour in and mix well.
- Grease a loaf pan and pour in the mixture. Bake for 40 minutes at 375. Cover with foil and bake for another 20 minutes to prevent excessive browning. If your bananas are large, it may need to bake another 10-15 minutes due to the extra moisture. Bread is done when you insert a toothpick and it comes out clean.