Gingerbread Banana Bread Recipe

Introduction

This Gingerbread Banana Bread Moist combines the warm spices of gingerbread with the natural sweetness of ripe bananas. It’s a cozy, flavorful twist on classic banana bread that’s perfect for any time of year.

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

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Grease and line a 9 x 5-inch loaf pan with parchment paper.
2. Step 2: In a large bowl, whisk together the mashed bananas, eggs, brown sugar, oil or melted butter, molasses, and vanilla extract until smooth and fully blended.
3. Step 3: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, ground ginger, cinnamon, nutmeg, and cloves.
4. Step 4: Add the dry ingredients to the wet ingredients and gently stir until just combined, being careful not to overmix.
5. Step 5: Fold in the chopped walnuts or pecans and crystallized ginger if using.
6. Step 6: Pour the batter into the prepared loaf pan and smooth the surface.
7. Step 7: Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
8. Step 8: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

• For extra moisture, substitute half the oil with melted butter and add a tablespoon of yogurt or applesauce.
• Swap crystallized ginger for finely chopped fresh ginger if you prefer a less sweet, more pungent ginger flavor.
• Try adding a handful of chocolate chips or dried cranberries for a different twist.
• Use gluten-free flour blend if you want a gluten-free version—be sure to adjust baking powder accordingly.

Storage

Store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the loaf wrapped in foil and plastic wrap for up to 3 months. Thaw at room temperature before serving. Reheat slices gently in the microwave or toaster oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of brown sugar?

Yes, you can substitute brown sugar with an equal amount of granulated sugar, but the flavor will be slightly less rich and caramel-like.

What if I don’t have molasses on hand?

You can replace molasses with an equal amount of dark corn syrup or honey for a different but still delicious flavor. Keep in mind molasses adds a unique depth that sweeteners won’t fully replicate.

Gingerbread Banana Bread Recipe

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★★★★★

4.9 from 79 reviews

This Gingerbread Banana Bread is a moist and flavorful twist on classic banana bread, infused with warm gingerbread spices and studded with crunchy walnuts and crystallized ginger. Perfect for a cozy snack or holiday treat, it combines ripe bananas, molasses, and a blend of aromatic spices for a deliciously comforting loaf.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (about 10 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 a 9 x 5-inch loaf pan and line it with parchment paper for easy removal of the bread after baking.
2. Combine Wet Ingredients In a large mixing bowl, whisk together the mashed bananas, eggs, brown sugar, vegetable oil or melted unsalted butter, molasses, and vanilla extract until the mixture is smooth and fully blended.
3. Mix Dry Ingredients In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground ginger, ground cinnamon, ground nutmeg, and ground cloves until evenly combined.
4. Incorporate Dry into Wet Gradually add the dry mixture into the wet ingredients bowl. Gently stir until just combined, being careful not to overmix to maintain the bread’s moisture and texture.
5. Fold in Add-ins Gently fold in the chopped walnuts or pecans and crystallized ginger, distributing them evenly throughout the batter.
6. Transfer Batter Pour the batter into the prepared loaf pan and smooth the surface evenly with a spatula.
7. Bake Place the loaf pan in the preheated oven and bake for 50 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
8. Cool Allow the bread to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.

Notes

• You can substitute vegetable oil with melted unsalted butter for a richer flavor.
• Make sure bananas are very ripe for the best sweetness and moisture.
• Crystallized ginger adds a pleasant zing, but it can be omitted if preferred.
• Store leftover banana bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
• For gluten-free variation, substitute flour with a gluten-free blend, but adjust baking time slightly as needed.

Keywords: Gingerbread Banana Bread, Moist Banana Bread, Spiced Banana Bread, Holiday Banana Bread, Banana Bread with Nuts, Banana Bread with Crystallized Ginger