Who doesn’t love a moist banana bread? I make my blueberry and Nutella banana bread almost every weekend, and now I have a new favourite recipe for this winter: Banana and gingerbread bread! It’s as moist as my previous banana bread, but with lovely Christmas flavouring of cinnamon, clove, ginger and cardamom. I buy these spices as a mix called gingerbread spice, but you can of course mix you own.
I ate this for breakfast and will have one more slice after lunch…Bananas are healthy, right? 😉
1h15min
20 min
55 min
1 bread, 10 slices
Recipe for my best banana and gingerbread bread (Pepparkaksbanankaka)
- 115 g salted butter, room temperature
- 2.25 dl sugar
- 2 eggs
- 4 ripe bananas
- 3.5 dl flour
- 1 tbsp gingerbread spice
- 1 tsp baking powder
- 0.5 tsp salt
- 1 pinch of vanilla powder
Preheat the oven to 180 degrees C. Grease and flour a bread pan.
Mix butter and sugar. Add eggs and stir until smooth. Crush three bananas with a fork and cut the fourth into slices. Add to the batter and mix gently.
Blend the dry ingredients separately and then whisk into the batter. Don’t overmix.
Pour the batter into the baking pan and bake for around 55 minutes. Check with a toothpick if it’s ready.
Let the cake rest for 20 minutes before you take it out from the pan. I love to eat it while it’s still warm, but you can store it in the fridge for days. I like to warm it up for 20 seconds in the microwave, but my husband likes it cold. So try and see what you prefer.
Don’t like gingerbread? Skip the gingerbread spices and you will get a delicious bananabread.
