Crystallized ginger gives this spiced banana bread recipe a delicious new dimension. This simple, easy, nut-free quick bread is perfect for the holidays; and as it bakes, your whole house will smell heavenly!
Preheat oven to 350°F | 177°C.Spray a 9x5 inch loaf pan with non-stick coating or grease with butter.
In a medium bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt. Whisk together and set aside.
In a large mixing bowl, use an electric mixer to cream the room temperature butter first, and then add the sugars and cream them all together.Add the eggs one at a time, along with the vanilla, and mix to combine.
With mixer on low, add half of the sour cream and half of the mashed bananas.
From this point on, mix everything by hand.
Using a spatula, stir the dry ingredients into the wet ingredients. (Do not do it the other way around.)
Fold in the remaining sour cream, crystalized ginger, lemon zest, and bananas.
Spread evenly into the prepared pan.Allow the pan to rest on the counter for 5 minutes, and then place in the preheated oven (350°F | 177°C) to bake for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Cool loaf for 10 minutes before removing from pan, and then allow it to cool completely on a wire rack.
Notes
To maximize the shelf life, wrap banana bread tightly with foil or cling film to prevent it from drying out. If you are going to freeze it, add an extra layer with a resealable freezer bag.• Counter: 2-3 days. • Refrigerator: About a week. • Freezer: If properly frozen, banana bread will last for over a year; however, it is best eaten in the first 3-4 months.