Brianna Shaver is a recipe developer and food photographer currently based in the PNW. After graduating from pastry school, Brianna went on to spend the next 10 years working in bakeries and restaurants and started two small businesses in Seattle, WA. After having her first child, she left her career as a corporate pastry chef at a large tech company to prioritize the things she loves: recipe development, food photography & spending ample time with her family. When not in the kitchen you can catch her hiking up a mountain or curling up on the couch with a good book. Follow her drool worthy content on Instagram @gardenboxbaking and TikTok @gardenboxbaking.
a little bit about the recipe
Packed with warm spices and topped with a tangy cream cheese frosting, this gingerbread loaf is the perfect addition to any holiday feast!
TIME (ACTIVE) | 15 M
TOTAL | 15 M
| 1 loaf
SPECIAL EQUIPMENT: HAND MIXER
Preheat the oven to 350f. Spray and line a loaf pan with parchment paper.
In a large bowl, cream together the butter and sugar with a hand mixer. Add in the vanilla extract, egg and bananas, mix to combine.
Add in the flour, baking soda and spices all at once and mix until just combined.
Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted in the center of the loaf comes out clean. Let cool for 15 minutes then remove the gingerbread from the pan and place on a wire rack to cool completely.
While the loaf is baking, make the cream cheese frosting by mixing the softened cream cheese and vanilla bean together in a bowl with a hand mixer. Sift in the powdered sugar and mix until silky smooth.
Spread the cream cheese frosting onto the cooled loaf and top with crystalized ginger pieces. Slice and enjoy!
Expiry: 4 days wrapped tight in the refrigerator.
If you don't have parchment paper or non stick spray, you can butter and flour the loaf pan instead.