Gingerbread has been on my list of things to bake for a long time. There’s something about the warm spices of cinnamon, ginger, nutmeg and cloves, mixed with molasses that makes gingerbread sound so appealing. You already know my feelings about rolling out dough, so gingerbread cookies were not an option. I love having a quick bread around for breakfast, an afternoon snack or dessert, so I figured a gingerbread loaf would be the perfect way to get my gingerbread fix.
Most people have a go to banana bread recipe. That’s probably because most people have had overripe bananas sitting on their counter that they don’t want to go to waste. Our house is no different. I always have bananas in the fruit bowl to eat before my morning runs, grab on my way to work or throw into a smoothie. Plus, I know if I don’t use them in time, I can just put them in the freezer for banana “ice cream” or make banana bread. In my mind, it’s a win, win situation.