Gingerbread Banana Bread
This gingerbread banana bread is AMAZING. Not only is it amazing, but it makes your house smell incredible which is honestly the best! Its even better when it’s December and you have all the cozy feels. You know what I’m saying? I made this banana bread with no frosting in mind, but lately I have been craving a good cream cheese frosting. Ok lets be honest, there is a local bakery (Cravings Alisha’s Cupcakes) and she makes the ABSOLUTE BEST frosting on the planet. It’s probably filled with all the butter cause, all good things are ;). Anyways every few months I go on this frosting kick, which is odd for me cause I am not a frosting girl. Well this week that frosting kick hit like a ton of bricks, so I made my own cream cheese frosting and slathered it on my banana bread :). I only made a small batch which is the perfect amount for the 2 banana bread loaves. Most frosting recipes call for 6-8 cups of powdered sugar, then you left with half the frosting… like what do I do with all this frosting (is this just me this happens too)? Ok for the recipe— its so easy. Even if you don’t have ripe bananas, you can nook them in the microwave for 45 seconds. Even though we all know the riper the banana, the better it is for banana bread! Hellooooooo sweetness!
Gingerbread Banana Bread
Serving Size— 2 9×5 loaves Ingredients for Gingerbread Banana Bread: 1/2 cup light butter 1/2 cup brown sugar 2 bananas 1 tsp vanilla 2 eggs 3 tbsp molasses 1 1/2 cup flour (all purpose) 1 cup graham cracker crumbs 1 tsp baking soda 1 tsp cinnamon 1 tsp ground ginger 1/2 tsp nutmeg 1/2 tsp salt Frosting- 4 tbsp butter 4 tbsp cream cheese (I used 1/3 less fat) 1 tsp vanilla 2 cups powdered sugar 1 tsp splenda 1 tsp cinnamon How to Make Gingerbread Banana Bread: Preheat oven to 350 degrees Using a stand mixer add the banana, butter, and brown sugar. Mix until the banana has broken down into smaller pieces (about 1-1.5 minutes). Add the vanilla, eggs, and molasses, mix until combined. Next add the flour, graham crackers crumbs, baking soda, cinnamon, ginger, nutmeg, and salt. Stir until combined. Add to two greased 9×5 loaf pans. Bake for 30-35 minutes. Let the loaves cool for 10 minutes. For the Frosting: Clean the stand mixer, then make sure the bowl is completely dry. Add the butter and cream cheese. Mix on medium speed (about a 2) for 1-2 minutes. Next add the vanilla, cinnamon, and Splenda. Turn the mixer to a low speed, then add 1/2 cup of powdered sugar at a time, until the 2 cups have been incorporated. Turn the stand mixer off, scrape the sides, then turn the mixer back to a medium speed. Let the ingredients cream together for another minute. Add frosting to the top of the banana bread once it has cooled completely.