Banana Nut and Ginger Bread

Dark beer adds a unique twist to this recipe. You may substitute raisins or currants for the dates if you wish.

Original recipe makes 2 medium loaves


2 cups packed brown sugar
1 cup mashed bananas
2 eggs
1 teaspoon vanilla extract
2 tablespoons vegetable oil
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1 tablespoon ground cardamom
1/2 teaspoon ground cloves
2 cups dark beer
1 1/2 cups chopped walnuts
2 tablespoons all-purpose flour
2 cups dates, pitted and chopped
2 tablespoons minced fresh ginger root


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans.
  2. In a large bowl cream the brown sugar, banana, eggs, and vanilla. For moister bread, add oil, if desired.
  3. In a separate bowl, sift together 3 cups flour, baking soda, salt, cinnamon, all spice, cardamom, and cloves. Alternately blend the flour mixture and beer into the creamed mixture.
  4. Toss the walnuts with the remaining flour. Stir in the dates and ginger to the mixture and blend well. Pour into two greased 9×5 loaf pans.
  5. Bake in a 350 degree F (175 degrees C) oven for 1 hour, or until inserted toothpick emerges dry and clean.


Calories: 197 kcal
Carbohydrates: 35.2 g
Cholesterol: 14 mg
Fat: 5.3 g
Fiber: 1.9 g
Protein: 3.1 g
Sodium: 171 mg