We all love banana bread but there’s something magical about ginger spiced banana bread! The smell of this recipe is just divine.
Pair with a bit of butter for a delicious afternoon treat or morning tea slice.
- 3 very ripe bananas, mashed
- 1/4 cup Greek yoghurt
- 1/4 cup milk
- 1/2 tbsp fresh minced ginger
- 1 tsp vanilla extract
- 1/4 cup butter, softened
- 2 egg whites
- 1 cup sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp sea salt
- Preheat the oven to 180 degrees. Prepare a 4-inch by 8.5-inch loaf pan; grease the bottom and sides of each pan with butter and dust lightly with flour. Set aside.
- In a mixing bowl, use the back of a large fork to mash together the bananas, Greek yoghurt, milk and ginger. The mixture should be well-mixed with small chunks of banana remaining. Blend or mix on low speed, adding the vanilla, butter, egg whites and sugar, until well-combined.
- Sift together the flour, baking soda, cinnamon, cloves, nutmeg and salt. Add the dry ingredients to the mixer, a half cup at a time until just mixed. Be careful not to overbeat. Pour the batter into the prepared loaf pans.
- Bake for 1 hour, until the tops are golden brown and a cake-tester inserted into the middle of each loaf comes out clean. Remove the pans from the oven and let cool on a baking rack for 10-15 mins. Run a knife around the edge of the pans, and gently flip over to remove the loaves. Let cool completely on a baking rack. Slice and serve.
- The bread can be stored for up to a week, if refrigerated and wrapped in foil or plastic wrap.
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