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–+ servings
loaf of gingerbread banana bread with a gingerbread man cookie on the side.
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5 from 1 vote

Gingerbread Banana Bread

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!
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Vegetarian
Servings: 10 slices
Calories: 260kcal
Author: Olivia Parsons

Equipment

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.
 
Nutrition facts are an estimate.

Nutrition

Calories: 260kcal | Carbohydrates: 47g | Protein: 5.3g | Fat: 5.3g | Saturated Fat: 0.9g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 2g | Cholesterol: 33mg | Sodium: 269mg | Potassium: 360mg | Fiber: 1.4g | Sugar: 25g | Vitamin A: 18IU | Vitamin C: 1.3mg | Calcium: 89mg | Iron: 2.4mg