Print

Gingerbread Banana Bread Recipe

Gingerbread Banana Bread Recipe
Print Recipe

★★★★★

4.8 from 6 reviews

This Gingerbread Banana Bread combines the warm, festive spices of gingerbread with the natural sweetness of ripe bananas. Moist and flavorful, it’s perfect for holiday breakfasts or cozy afternoon treats, topped with a simple powdered sugar glaze and festive sprinkles.

Ingredients

Scale

For the Bread:

  • 1 tablespoon cinnamon sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup mashed bananas (about 2–3 medium bananas)
  • 1/4 cup sour cream
  • 1/4 cup molasses
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground allspice

For the Glaze:

  • 1 cup powdered sugar
  • 5 teaspoons milk
  • Holiday sprinkles, for decoration (optional)

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Spray a 9×5 inch loaf pan evenly with nonstick baking spray. Sprinkle the pan with cinnamon sugar, then gently tap and tilt the pan so the sugar coats the entire interior surface, adding flavor and a lightly crisp crust.
  2. Mix Wet Ingredients: In a large mixing bowl, beat the softened butter and dark brown sugar together until creamy and fluffy. Add the vanilla extract, eggs one at a time, mashed bananas, sour cream, and molasses. Beat the mixture well to combine all the wet ingredients thoroughly.
  3. Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ground ginger, nutmeg, and ground allspice. Gradually stir the dry mix into the wet ingredients until just combined; avoid overmixing to keep the bread tender.
  4. Fill and Bake: Spoon the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 65 to 70 minutes or until a long skewer or toothpick inserted in the center comes out mostly clean with a few moist crumbs attached.
  5. Cool the Bread: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, carefully flip it out onto a wire rack or plate to cool completely before glazing.
  6. Prepare the Glaze: In a small bowl, stir together the powdered sugar and milk until smooth and pourable. Pour the glaze evenly over the cooled bread. If desired, immediately sprinkle holiday sprinkles on top to decorate while the glaze is still wet.

Notes

  • Use very ripe bananas for the best natural sweetness and moist texture.
  • Molasses contributes a rich depth of flavor typical of gingerbread; do not substitute with other syrups.
  • Let the bread cool completely before glazing for the glaze to set perfectly.
  • Store the bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to one week.
  • This bread freezes well; wrap tightly and freeze for up to 3 months.
  • For a dairy-free version, replace butter with a plant-based margarine and use a lactose-free sour cream or non-dairy yogurt alternative.

Nutrition

Keywords: Gingerbread banana bread, holiday banana bread, spiced banana bread, winter bread recipe, festive bread, banana bread with molasses

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