Banana bread meets cozy winter spices in this gingerbread banana bread recipe. A classic, moist banana bread is flavored with molasses, cinnamon, and ginger for the ultimate holiday snack!
Combine the best things about banana bread and gingerbread cookies in this simply moist and holiday-spiced snack bread. A classic banana bread recipe swaps some sugar for molasses and adds the gingerbread flavors of ground cinnamon and ginger. The result is a perfectly moist quick bread with a holiday flair.
This recipe is easily made in one bowl from kitchen staples. Greek yogurt keeps the loaf insanely moist for days. Keep this gingerbread banana bread on your counter during the holidays for a quick festive snack. It is also perfect for holiday gifting!
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Why You'll Love This Recipe
- Perfect for the holidays
- Classic banana bread ingredients with gingerbread flavor
- Made in one bowl with 10 minutes of prep
- Gets better with time! This loaf stays moist for days on the counter
- This recipe is naturally nut-free and vegetarian.
- Bake this gingerbread banana bread as a tasty homemade gift
Want more holiday treats? Try my ricotta cookies with amarena cherries, peppermint mocha espresso martini, brown butter shortbread cookies, eggnog latte, and white chocolate candy cane popcorn.
Ingredient Notes
Here are all the ingredients you'll need to make this gingerbread banana bread:
- Ripe bananas—about 3 medium size bananas. They should have brown patches on the peel when they're ripe.
- Granulated sugar
- Molasses—swap some of the sugar for molasses to get that classic gingerbread color and flavor.
- Vegetable oil—just a little oil keeps this loaf moist for days.
- Greek yogurt or sour cream—the thick, high fat dairy also gives the loaf a rich moisture. Use any fat percentage you have, I use 0% or 2% greek yogurt.
- Large eggs
- Vanilla extract
- All purpose flour
- Baking powder & baking soda—the combinations gives this loaf the perfect rise.
- Spices: ground cinnamon, ginger, cloves, nutmeg—for all the gingerbread flavor!
- Salt
Substitutions
- Don't have granulated sugar? Brown sugar should work fine instead.
- Greek yogurt or sour cream can be used in this quick bread interchangeably.
- Add mix-ins like chocolate chips or chopped pecans/walnuts! Start with ⅓ cup.
Step-by-Step Instructions
Be sure to read the recipe card below for the full recipe.
(1) Preheat the oven to 325°F.
(2) In a large mixing bowl, mash the bananas with a fork. Whisk in sugar, molasses, oil, and greek yogurt. Crack in the eggs and add the vanilla extract. Whisk to combine.
(3) Add the flour, baking powder, baking soda, spices, and salt to the same bowl. Using a rubber spatula, lightly mix the dry ingredients on top, then gently fold everything together.
(4) Lightly oil your 8.5"x4.5" (or 9"x5") loaf pan and cut a piece of parchment paper to just hang over the long sides. Pour the batter into the pan and smooth the top. It will be fairly full.
(5) Bake for 60-75 minutes, until a toothpick inserted into the middle of the loaf comes out clean.
(6) Remove from the oven and allow the loaf to cool in the pan for 10 minutes before lifting out onto a wire rack to cool completely, approximately 2 hours.
(7) When fully cool, place the loaf in an airtight container or cover it with plastic wrap. Store at room temperature overnight. The taste and texture is optimal the next day.
Store like this at room temperature for up to 4 days. Slice and enjoy!
Storage & Freezing
Keep the gingerbread banana loaf in an airtight container on the counter. It will last for several days. I find it gets more moist with time which makes the flavors even more delicious.
I have not tested freezing this loaf. I would suggest slicing the bread, wrapping individual slices in plastic wrap, then placing wrapped slices in a large freezer bag. Freeze for up to 3 months and thaw each piece on the counter as you want it.
Expert Tips
Here are some of my top tips for baking delicious gingerbread banana bread:
- Ideally, measure ingredients using grams and a scale. This will produce the most reliable results.
- Don't over-mix the batter, as that can cause the loaf to become tough.
- For the perfectly shaped loaf, bake in a 8.5" x 4.5" loaf pan—mine is from USA Pans. A 9x5" pan will also work, but your loaf will be slightly wider and flatter.
- Allow the banana bread to cool completely before slicing. If you cut into the banana bread while it's hot, it can lose a lot of the moisture as steam. In fact, if you can wait, it will taste best if sliced the following day.
Frequently Asked Questions
There are a few things that can contribute to a sunken loaf:
1) Too much leavening agent (baking powder or baking soda).
2) Over-mixed batter. Remember to gently incorporate wet and dry ingredients.
3) The loaf was not cooked all the way through yet. Use a skewer inserted in the middle of the loaf to check that no wet batter comes out.
Improper measuring can result in too much flour being added and therefore a dry-textured loaf. It will still be fine to eat and will become more moist over time, but I recommend measuring with grams and a scale for the most accurate bake.
This banana gingerbread loaf is the perfect snack for the holiday season. This festive snack bread is easy to make, bake, and enjoy all winter long. It has the perfect mix of a moist banana bread and a chewy gingerbread cookie. You've got to try it!
More Holiday Recipes
- Non-Alcoholic Mimosa Mocktail
- Eggnog Latte (Starbucks Copycat Recipe)
- White Chocolate Peppermint Popcorn
- Ricotta Cookies with Amarena Cherries
Have you made this gingerbread banana bread? I'd very much appreciate it if you leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Gingerbread Banana Bread
Equipment
- 8.5" x 4.5" loaf pan or a 9" x 5" loaf pan will work
Ingredients
- 3 ripe medium size bananas
- ½ cup granulated sugar 100g
- ½ cup molasses 165g
- ¼ cup vegetable oil 40g
- ½ cup greek yogurt or sour cream 116g
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all purpose flour 240g
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 2 teaspoon ginger
- ½ teaspoon cloves
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Instructions
- Preheat the oven to 325°F.
- In a large mixing bowl, mash the bananas with a fork. Whisk in sugar, molasses, oil, and greek yogurt. Crack in the eggs and add the vanilla extract. Whisk to combine.
- Add the flour, baking powder, baking soda, spices, and salt to the same bowl. Using a rubber spatula, lightly mix the dry ingredients on top, then gently fold everything together.
- Lightly oil your 8.5"x4.5" (or 9"x5") loaf pan and cut a piece of parchment paper to just hang over the long sides. Pour the batter into the pan and smooth the top. It will be fairly full.
- Bake for 60-75 minutes, until a toothpick inserted into the middle of the loaf comes out clean.
- Remove from the oven and allow the loaf to cool in the pan for 10 minutes before lifting out onto a wire rack to cool completely, approximately 2 hours.
- When fully cool, place the loaf in an airtight container or cover it with plastic wrap. Store at room temperature overnight. The taste and texture is optimal the next day. Store like this at room temperature for up to 4 days. Slice and enjoy!
Notes
- I love my non-stick 8.5" x 4.5" loaf pan from USA Pan. It is the perfect size to create that iconic loaf cake dome. A 9"x5" pan will also work, your loaf will be a little shorter and wider.
- I find this gingerbread banana bread tastes even better the day after baking. It becomes even more moist with a stronger gingerbread flavor.
- Topping with a cream cheese icing would turn this into a delicious loaf cake dessert.
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