A deeply aromatic twist on a classic. The bananas provide incredible moisture, while the gingerbread spices and crunchy walnuts turn a simple snack into a festive treat.
Ingredients
- ¼ cup milk
- 1 Tbsp apple cider vinegar
- ½ cup (1 stick) unsalted butter at room temperature
- 1 ½ cups sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 1 cup banana pulp (about 3 very ripe bananas mashed with a fork)
- 2 cups all-purpose flour
- 2 ½ tsp Gingerbread Spice Blend
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup chopped walnuts (optional)
Instructions
The "Buttermilk" & Wet Mix
- Prep Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan (or line with parchment paper).
- Activate Milk: In a small bowl, stir the milk and apple cider vinegar together. Let it sit for 5 minutes to thicken and curdle slightly.
- Cream Butter & Sugar: In a large bowl, cream the room temperature butter and sugar together until light and fluffy.
- Add Eggs & Aromatics: Beat in the eggs one at a time, then stir in the vanilla extract, the mashed banana pulp, and the milk/vinegar mixture.
The Dry Mix
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour, Gingerbread Spice Blend, baking soda, and salt.
- Combine: Gradually add the dry ingredients to the wet mixture. Stir until just combined—be careful not to overmix, or the bread will be tough.
- Fold: Gently fold in the chopped walnuts if using.
Bake
- Bake: Pour the batter into the prepared loaf pan. Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
