Save This gingerbread banana bread blends the cozy warmth of gingerbread spices with the sweetness of ripe bananas for a moist loaf that is delicious any time of year. It comes together in one bowl and fills your kitchen with an irresistible festive aroma. Great for breakfast dessert or sharing at gatherings.
I first baked this on a snowy December morning when I had too many sad bananas on my counter. My kids now look forward to this every holiday season. The blend of molasses and spice makes each bite special.
Ingredients
- Ripe bananas: Give sweetness and moisture Look for deeply spotted skins for best flavor
- Eggs: Create structure and richness Opt for highquality large eggs for the best crumb
- Brown sugar: Brings caramel notes and extra softness Use dark brown sugar for a deeper color and flavor
- Vegetable oil or melted unsalted butter: Keeps the bread moist Choose oil for a lighter texture or butter for richer taste
- Molasses: Adds that classic gingerbread flavor Use unsulphured molasses for smoothness
- Vanilla extract: Rounds out the flavors Pure vanilla adds depth
- Allpurpose flour: Forms the base Be sure to fluff and spoon into your cup for accuracy
- Baking soda and baking powder: Ensure a tall light loaf Always check for freshness to guarantee a good rise
- Salt: Balances sweetness and enhances flavor Kosher salt is my goto
- Ground ginger cinnamon nutmeg and cloves: Layer in those cozy holiday spices Fresh spices make all the difference
- Optional walnuts or pecans: Provide crunch and earthy flavor Toast the nuts first for extra aroma
- Optional crystallized ginger: Adds zingy bits of chewy sweetness Chop finely for even distribution
Instructions
- Preheat and Prepare the Pan:
- Set your oven to 175 degrees Celsius or 350 degrees Fahrenheit Grease a 23 by 13 centimeter loaf pan and line the base with parchment for easy release
- Mix the Wet Ingredients:
- Mash the ripe bananas in a large mixing bowl until mostly smooth Crack in the eggs and whisk well until combined Add brown sugar vegetable oil or melted butter molasses and vanilla Stir until the mixture looks glossy and even
- Blend the Dry Ingredients:
- In a separate bowl whisk together the flour baking soda baking powder salt ginger cinnamon nutmeg and cloves Make sure there are no lumps and the spices are well distributed
- Combine Wet and Dry:
- Gently stir the dry mix into the wet with a spatula or spoon Mix just until you see no more streaks of flour Overmixing can make your bread dense
- Add Extras:
- If using nuts or crystallized ginger fold them in evenly so each slice gets plenty of flavor
- Fill the Pan:
- Pour the batter into your prepared loaf pan Scrape the last bits in and smooth the top for an even rise
- Bake:
- Place the loaf in the center rack and bake for fifty to fifty five minutes Test with a toothpick by poking the center It should come out nearly clean or with moist crumbs not wet batter
- Cool and Slice:
- Rest the loaf in the pan for ten minutes before lifting out and letting it cool fully on a wire rack Slicing while warm can cause crumbling so patience is key
Save I love the crystallized ginger addin because it surprises everyone with a little chewy heat. My daughter always helps sprinkle in the spices and says the bread reminds her of our winter holidays.
Storage Tips
Wrap cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to three days. If you need it to last longer refrigerate for up to one week though this can slightly change the texture. For the freshest slices after day one rewarm in the microwave for a few seconds before serving.
Ingredient Substitutions
For a dairy free loaf choose a neutral oil like sunflower canola or avocado in place of butter. Swap pecans for walnuts or skip the nuts entirely for a nut free version. If you do not have crystallized ginger dried cherries or chocolate chips also make fun additions.
Serving Suggestions
Try this bread toasted with a swipe of salted butter or a dollop of cream cheese for breakfast. Slice it thick and pack for a lunchbox treat. For dessert drizzle with a simple powdered sugar vanilla glaze or serve with a scoop of vanilla ice cream.
Cultural and Seasonal Notes
Banana bread is a beloved staple in American kitchens reinvented here with traditional gingerbread spices. This loaf feels especially inviting during the colder months but truly works year round. In summer add berries or serve slices with honey yogurt.
Seasonal Adaptations
Fresh orange zest brings brightness to the winter flavor profile Mini loaves bake up perfectly for holiday gifting Swap half of the flour for whole wheat in the fall for a heartier slice
Success Stories
One Thanksgiving I made three loaves of this bread to share at a potluck and not a single crumb was left. It has also become a favorite for neighbor holiday care packages because it ships and slices so well.
Freezer Meal Conversion
Once cooled wrap individual slices or the whole loaf tightly in plastic wrap and then foil Freeze for up to three months Let slices thaw at room temperature or microwave gently for homemade comfort fast on busy mornings
Save Enjoy a slice warm or chilled for festive comfort any time of year. The aromas alone make baking this bread worth the wait.
Recipe FAQ
- → What gives the loaf its gingerbread flavor?
The gingerbread taste comes from molasses, ground ginger, cinnamon, nutmeg, and cloves blended with the banana base.
- → Can I use butter instead of oil?
Yes, melted unsalted butter can be used in place of vegetable oil for a richer crumb. Either option works well.
- → How do I know when baking is complete?
Finish baking when a toothpick inserted in the center comes out clean or with a few moist crumbs after 50–55 minutes.
- → Are there optional mix-ins?
Yes, chopped walnuts, pecans, or crystallized ginger can be folded into the batter for texture and extra flavor.
- → Can this be made dairy-free?
Use vegetable oil instead of butter and double-check ingredient labels to ensure all components meet dairy-free standards.