Banana Nut and Ginger Bread

Dark beer adds a unique twist to this recipe. You may substitute raisins or currants for the dates if you wish.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans.

Step: 2

In a large bowl, mix the brown sugar, banana, eggs, and vanilla. For moister bread, add oil, if desired.

Step: 3

In a separate bowl, sift together 3 cups flour, baking soda, salt, cinnamon, all spice, cardamom, and cloves. Alternately blend the flour mixture and beer into the banana mixture.

Step: 4

Toss the walnuts with the remaining flour. Stir in the dates and ginger to the mixture and blend well. Pour into two loaf pans.

Step: 5

Bake in preheated oven until inserted toothpick inserted into the center of each loaf comes out clean, about 1 hour.

Per Serving: 246 calories; protein 3.9g; carbohydrates 44g; fat 6.6g; cholesterol 15.5mg; sodium 214.2mg.

The best flavour of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.