Print

Gingerbread Banana Bread Recipe

Print Recipe

★★★★★

4.8 from 253 reviews

This Gingerbread Banana Bread is a moist, spiced loaf combining ripe bananas with classic gingerbread flavors like molasses, ground ginger, cinnamon, and cloves. Enhanced with chopped walnuts and crystallized ginger, it’s a perfect comforting treat for breakfast or dessert, delivering warmth and sweetness in every bite.

Ingredients

Scale

Wet Ingredients

  • 3 ripe bananas, mashed
  • 2 large eggs
  • 1/2 cup brown sugar, packed
  • 1/3 cup vegetable oil or melted unsalted butter
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Add-Ins

  • 1/2 cup chopped walnuts or pecans
  • 1/3 cup chopped crystallized ginger

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease and line a 9 x 5-inch loaf pan with parchment paper to prevent sticking and ensure easy removal of the bread.
  2. Combine Wet Ingredients: In a large mixing bowl, whisk together the mashed bananas, eggs, brown sugar, vegetable oil or melted butter, molasses, and vanilla extract until the mixture is smooth and fully blended, creating a rich wet base for the bread.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground ginger, cinnamon, nutmeg, and cloves. This ensures that the spices and leavening agents are well distributed.
  4. Incorporate Dry into Wet: Slowly add the dry ingredients to the wet mixture and gently stir until just combined. Be careful not to overmix to keep the bread tender and moist.
  5. Fold in Add-ins: Gently fold in the chopped walnuts or pecans and crystallized ginger, dispersing them evenly throughout the batter for added texture and flavor.
  6. Transfer Batter: Pour the batter into the prepared loaf pan and smooth the surface with a spatula for even baking.
  7. Bake: Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. This indicates the bread is perfectly cooked.
  8. Cool: Let the bread cool in the pan for 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely before slicing. This resting time helps the bread set and enhances its texture.

Notes

  • Use ripe bananas for maximum sweetness and moisture.
  • If you prefer, substitute vegetable oil with melted unsalted butter for a richer flavor.
  • For nut allergies, omit the walnuts or pecans or replace them with seeds like pumpkin or sunflower seeds.
  • Crystallized ginger adds a nice spicy bite but can be omitted if unavailable.
  • Store leftover banana bread tightly wrapped at room temperature for up to 3 days or refrigerate up to a week.
  • This bread freezes well—wrap tightly and freeze for up to 3 months. Thaw overnight before serving.

Keywords: gingerbread banana bread, spiced banana bread, moist banana bread, holiday banana bread, molasses banana bread, banana nut bread

Find it online: https://platedbyemma.com/gingerbread-banana-bread-recipe/