Banana & Candied Ginger Bread

Banana ginger cake

I love banana bread, the smell of the house when it’s baking and its texture. It’s one of those recipes where I have no self-control over eating it. I have eaten it plain for most of my life. My mom would make it very often when I was a kid and it never lasted very long in the house.  I like it because it’s not overly sweet.  I’ve made a few variations over time, like adding chocolate chips and hazelnuts.  I made this variation with candied ginger yesterday and it turned out pretty good. It had a Christmas feel to it. I made half of the recipe and by the end of the night it was all gone.  You can also make it into cupcakes.

Ingredients:

4 ripe bananas, mashed

1 cup of sugar

2 eggs

125gr butter, melted

2 cups of all-purpose flour

1 teaspoon of baking soda

2 teaspoons of baking powder

5 teaspoons of milk

2 teaspoons of vanilla essence

For the candied ginger:

200gr fresh ginger, peeled and finely sliced

200gr sugar plus more for coating

For the glaze:

2 ½ cups of icing sugar

¼ cup of ginger syrup

Drops of lime juice

Water

 

To make the candied ginger:

Boil the sliced ginger for 30 minutes.  Then drain it and return it to the saucepan. Add the sugar plus 1 cup of water. Cook on medium heat until most of the water has evaporated and it has become a thick syrup.  Reduce the heat and start stirring constantly until it is almost dry.  Remove from the heat. Spread the pieces of ginger on a parchment paper and allow to cool down.

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Once the ginger is cold, separate 2/3 of it to go inside the bread and chop it. Coat in sugar the remaining 1/3 of the ginger.  Set aside.

Preheat the oven to 180C/350F and grease a loaf pan.

To make the bread, mix all of the ingredients in a bowl and add the ginger that wasn’t coated with sugar.

Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean.  (About 50 minutes for a medium pan).  Set aside and allow cooling down.

Chop the sugar coated ginger.

Once the bread has cooled down, start making the glaze. Whisk the icing sugar with the ginger syrup and a few drops of lime juice. Add a few drops of water until it has become a pourable glaze. Glaze the bread and sprinkle on top the chopped candied ginger.

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