Description
These Mini Banana Gingerbreads are moist, flavorful, and perfect for a cozy treat. Infused with the warm spices of ginger and cinnamon, ripe bananas, and a touch of molasses, these mini loaves bake quickly and are perfect for breakfast or dessert. Finished with a delicate dusting of powdered sugar, they offer a delightful balance of sweetness and spice in every bite.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
Wet Ingredients
- 3 medium very ripe bananas, mashed
- 1/2 cup butter, softened
- 1/2 cup molasses
- 3 large eggs
Garnish
- Powdered sugar for garnish
Instructions
- Preheat and Prepare Pans: Preheat your oven to 375°F (190°C) and grease three mini loaf pans measuring approximately 5x3x2 inches to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine flour, sugar, ground ginger, baking powder, baking soda, and ground cinnamon. Stir well to evenly distribute the spices and leavening agents.
- Add Wet Ingredients (Banana, Butter, Molasses): Add the mashed ripe bananas, softened butter, and molasses to the dry mixture. Using a mixer on medium speed, blend the ingredients together for about 2 minutes until well combined and smooth.
- Incorporate Eggs: Stir in the eggs one at a time or all at once, mixing thoroughly until the batter is uniform and no streaks remain.
- Fill Loaf Pans and Bake: Divide the batter evenly among the three prepared mini loaf pans. Place them in the oven to bake for 30 minutes or until a toothpick inserted into the center of the loaves comes out clean indicating they are fully baked.
- Cool the Loaves: Remove the pans from the oven and let the mini banana gingerbreads cool inside the pans for about 15 minutes. Then transfer them onto wire racks to cool completely.
- Garnish with Powdered Sugar: Once the loaves are completely cool, gently spoon powdered sugar into a fine wire mesh strainer and shake it evenly over the tops of the mini loaves to add a decorative and sweet dusting.
Notes
- You can substitute molasses with dark maple syrup for a slightly different flavor profile.
- Make sure your bananas are very ripe for the best natural sweetness and moisture.
- The mini loaf pans size is important to ensure proper baking time and loaf shape.
- Store leftover gingerbreads in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
