Banana Gingerbread Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
• Combine flour, baking soda, cinnamon, nutmeg, ginger, and salt together in a bowl.
• Beat butter, white sugar, and brown sugar together in a bowl using an electric mixer until smooth and creamy. Stir bananas, eggs, lemon juice, and vanilla extract into creamed butter mixture until well blended. Stir banana mixture into flour mixture until batter is just combined; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 60 to 65 minutes. Cool bread in the pan for 10 minutes before turning onto a wire rack to cool completely.

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.

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.