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Ginger Banana Bread

Ginger Banana Bread

Catalina T
Make your whole house smell like Christmas with this delicious and moist Ginger Banana Bread with cream cheese topping that'll blow your mind!
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Prep Time 15 minutes
Resting time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert, Snack
Cuisine European, Western
Servings 12 Servings
Calories 352 kcal

Ingredients
 
 

  • 100 gm unsalted butter
  • ½ cup brown sugar (packed)
  • 2 large eggs
  • 3 medium banana (NOTE 1)
  • ½ cup molasses (NOTE 2)
  • 1 tsp vanilla extract
  • ¼ cup plain Greek yoghurt (NOTE 3)
  • 2 cup plain flour (all-purpose)
  • 1 tsp bicarbonate soda (bi-carb/baking soda)
  • ¼ tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves

CREAM CHEESE TOPPING

  • 125 gm cream cheese (NOTE 4)
  • 50 gm butter
  • 1½ cups icing sugar mixture (NOTE 5)
  • ½ to 1 tsp milk
  • 1 tsp vanilla extract

Instructions
 

  • Prior to cooking leave the butter, eggs and yoghurt and cream cheese out for 30 minutes at room temperature.

FOR THE BREAD

  • Preheat the oven at 180°C (356°F) or for fan-forced 160°C (320°F). Line and grease a 20cm x 12cm (7.9 x 4.7 inches) bread loaf tin with non-stick baking paper.
  • Using a stand or handheld mixer on medium to high-speed cream the eggs and sugar together for a few minutes. Add in the eggs one at a time and mix for 30 seconds in between. Add in the mashed bananas, yoghurt, molasses and vanilla and mix for a minute or until well combined.
  • In a large bowl sift in the flour, ginger, cinnamon, cloves, salt and bi-carb and whisk to combine. Make a well in the flour and pour in the wet ingredients, fold and mix gently to combine. Pour the batter into the prepared tin and cook for 45 to 55 minutes. To prevent the bread from overcooking test the bread at 45 minutes by inserting a skewer in the middle, if it comes out clean it's cooked.
  • Leave the bread to rest in its tin for 10 minutes, then transfer to a cooling rack and let it cool off completely before applying the icing.
    ginger banana bread

FOR THE CREAM CHEESE ICING

  • Using a hand or stand mixer on medium speed beat the cream cheese and butter together for a minute. Add in 1/2 a cup of sugar in at a time and mix until combined. Pour in the vanilla and 1/2 teaspoon of milk and mix for a minute. If you prefer a thinner icing add another 1/2 teaspoon of milk and mix again. Apply icing by carefully pouring it on top of the bread, use a butter knife to spread the icing evenly.
    ginger banana cake

Notes

NOTE 1: Bananas - Try to use overripe bananas as it will give the bread more flavour and adds sweetness. I used 3 medium-sized bananas.
NOTE 2: Molasses- Molasses is a thick a sugar syrup, it can come in light, dark and blackstrap. Darker Molasses have an intense flavour and is slightly bitter compared to the light variety. I used blackstrap, however, you use any variety you prefer. Molasses can usually be found near the honey and syrups aisle in supermarkets or in health food stores.
NOTE 3: Yoghurt - I used thick plain Greek yoghurt. Any plain thick yoghurt can be used as a substitute.
NOTE 4: Cream cheese - For me, no other brand can beat Philadelphia's cream cheese in terms of taste and quality.
NOTE 5: Icing sugar - I prefer to use icing sugar mixture rather than pure icing sugar because it stays clump-free in the pantry. Pure icing sugar can be used but you may need to sift it before using.
Leftovers - store the bread in a covered container in the fridge for 3 days. It will keep in the freezer without icing for up to 3 months.

Nutrition

Serving: 1servingCalories: 352kcalCarbohydrates: 58gProtein: 5gFat: 12gSaturated Fat: 7gCholesterol: 61mgSodium: 201mgPotassium: 387mgFiber: 1gSugar: 39gVitamin A: 419IUVitamin C: 3mgCalcium: 69mgIron: 2mg