Spiced Banana Nut Loaf with Ginger Glaze

Course Dessert

Cuisine Canadian

Servings loaves

My cinnamon, nutmeg and ginger spiked Spiced Banana Nut Loaf recipe is a flavourful twist on traditional Banana Bread everyone will love.

Prep Time 20

Cook Time 35

Total Time 55

2 cups all purpose flour all purpose flour is also known as plain flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
3 very ripe bananas 3 bananas should yield approximately 300 grams of mashed banana. However, an exact measurement is not important here as long as you use 3 bananas.
½ cup white sugar
½ cup light brown sugar, lightly packed
½ cup mild olive oil
2 large eggs, lightly beaten
½ cup sour cream or crème fraîche
1½ teaspoons vanilla
grated rind of one orange
½ cup pecans or walnuts, chopped, plus about 3 tablespoons more for garnish
For the glaze
1 cup icing sugar icing sugar is also known as confectioner's sugar
1 teaspoon ginger
2 to 3 tablespoons water you may not need it all

Preheat the oven to 350°F (175°C or Gas Mark 4).
Grease and flour or line two - 2 pound loaf pans - roughly 9 inches (22.5 cm) x 5 inches (13 cm) x 2½ inches (6 cm) each.
Sift together the flour, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.
Break up the bananas and mash with a fork.
Put the mashed bananas, white and brown sugar in the bowl of an electric mixer and mix together well.
Add the oil, eggs, sour cream or crème fraîche, vanilla and orange rind. Beat together thoroughly.
Add the sifted flour mixture and mix until just combined.
Stir in the chopped nuts.
Divide the batter between the two loaf pans. The batter will about half fill each pan.
Bake for 30 to 35 minutes until the top of the cake springs back when touched lightly and a skewer inserted in the centre of the cake comes out clean.
Remove the pans from the oven and cool on a wire rack for ten minutes before turning out to cool completely on a rack.
When the cake is completely cool, make the glaze by sifting together the icing sugar and the ginger.
Add water, a few teaspoons at a time, until a drizzle-able consistency is reached.
Pour or drizzle the glaze over the cakes and sprinkle with chopped nuts.
Allow the glaze to set before slicing.

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