Gingerbread Banana Bread with Cream Cheese Icing

• Vegetarian

• Produce

  • 2 cups Bananas
  • 3 tsp Ginger, ground

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Brown sugar
  • 2 tsp Cinnamon, ground
  • 1 tsp Cloves, ground
  • 1 cup Powdered sugar
  • 1 Pinch Salt
  • 2 tsp Vanilla
  • 1 (3.4 oz box Vanilla pudding mix, instant dry

• Dairy

  • 5/8 cup Butter
  • 2 oz Cream cheese
  • 1/3 cup Greek yogurt
  • 1 tbsp Heavy cream

Found on thedomesticrebel.com

Description

Ingredients

• ½ cup butter, softened
• 1 cup brown sugar
• 2 eggs
• ⅓ cup Greek yogurt (I used plain, but vanilla works!)
• 2 cups mashed bananas
• 1 tsp vanilla extract
• ¼ cup molasses
• 3-4 tsp ground ginger (depending on how spicy you want it)
• 2 tsp ground cinnamon
• 1 tsp ground cloves
• Pinch salt
• 1 tsp baking soda
• 2 cups all-purpose flour
• 1 (3.4 oz) box INSTANT dry vanilla pudding mix
• FOR ICING:
• 2 oz cream cheese, softened
• 2 Tbsp butter, softened
• 1 tsp vanilla extract
• 1 Tbsp heavy cream
• 1 cup powdered sugar

Directions

• Preheat oven to 350 degrees F. Liberally grease a 9 loaf pan with cooking spray. I recommend using a metal or disposable loaf pan as I find glass ones usually cook at different times. If you only have glass, thats okay, but your bread may take less time. Place the pan on a baking sheet and set aside.
• In a large bowl, mix together the softened butter and brown sugar with a spatula until combined. Mix in the eggs and yogurt, mixing well. Add in the banana, vanilla and molasses until blended. Mix in the spices, flour, baking soda, and salt until a thick but lumpy batter forms. Fold in the pudding mix (just the dry mix). Batter should be lumpy and do NOT overmix the batter, which leads to tough bread. Just make sure its just about combined.
• Pour the batter into the baking pan and smooth out the top. Bake uncovered for about 40 minutes, then tent the pan with foil and bake for another 25-35 minutes, checking at the 25 minute mark and adding time if needed. Bread will be done when a toothpick or cake tester inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
• To make the frosting: in a medium bowl, beat together the cream cheese, butter and vanilla extract until smooth. Beat in the heavy cream to combine, then the powdered sugar until a soft, thick icing forms.
• Spread the icing on top of the bread and let set, about 10 minutes, before cutting into slices.