Gingersnap Banana Bread

Gingersnap Banana Bread

I have a tendency to buy bananas whenever I go to the grocery store and, like a lot of people, I usually can't get through the whole bundle of them. A couple years ago, one of the ladies at work told me that you aren't required to buy the whole bundle because they charge by weight, so you can pick off as many as you want. This is a really useful tip, but the optimist in me keeps thinking that I'll be good and eat all of them. Usually doesn't happen.

I think we all know that one of the nice things about not eating all the bananas and them getting overripe is that they're perfect for banana bread. I absolutely adore banana bread and I love seeing how others get creative with their banana bread!

The other day I had three bananas that were as black as can be and another banana that was turning brown, so I knew that I needed to do something with the bananas before they ended up just being thrown in the compost pile. I remembered seeing this recipe on Pinterest from Living the Sweet Life, I knew that I had to try it! I loved the idea of incorporating ginger snaps into the batter, even sprinkling them on the top!

This is a delightful and moist bread. The top notes of the bread is definitely banana. You get only a hint of the ginger and the gingersnaps so it's not overpowering. I stayed true to the recipe, only putting the batter into a smaller pan (a loaf pan) and baked for a total of 50 minutes and it came out perfectly.

Gingersnap Banana Bread
Slightly adapted from Living the Sweet Life

1 1/2 c. all-purpose flour
1/2 c. sugar
1/2 c. light brown sugar
1 tsp. baking powder
1  tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ground ginger powder
1/3 c. vegetable oil
1/2 c. milk
1 egg lightly beaten
4 large ripe bananas, smashed
1 Tbs. vanilla extract
8 Ginger Snap cookies, broken into small pieces (plus more for topping)


Directions:

Preheat oven to 400 . Grease 9x5 loaf pan.

In a large bowl: Sift together flour, white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and ginger powder.

In a separate large bowl : whisk together oil, milk, egg, vanilla, and smashed bananas.

One both mixtures are prepared, pour the dry mixture into the wet mixture and stir until the two mixtures are well-combined. Careful not to over-mix the batter.

Fold in broken ginger snaps. Once it’s all stirred together, add it all to the bread pan. Top with extra broken ginger snaps and bake for 40 minutes or 50 for an extra crispy bread "crust."