This Gingerbread Banana Bread is a wonderfully moist, warmly spiced loaf that blends the comforting sweetness of ripe bananas with the festive flavors of classic gingerbread. Perfect for holiday mornings, cozy afternoons, or gifting, it brings together soft texture, deep spice, and just the right touch of molasses richness.
Why You’ll Love This Recipe
This recipe delivers a beautifully balanced loaf with both sweetness and spice, making it ideal for the fall and winter seasons. The bananas provide natural moisture, ensuring a tender crumb, while the gingerbread spices infuse every bite with holiday charm. It’s simple to make, uses pantry staples, and fills your home with the most irresistible aroma. Whether enjoyed plain, lightly toasted, or topped with frosting, this gingerbread banana bread is a guaranteed seasonal favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups mashed ripe bananas
3/4 cup soft brown sugar
1/3 cup mild-flavor olive oil
1/4 cup unsulphured molasses
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
Preheat the oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper and lightly oil it.
In a large mixing bowl, mash the bananas until mostly smooth and very runny.
Add the brown sugar, olive oil, molasses, vanilla extract, salt, cinnamon, ginger, allspice, and nutmeg. Whisk until smooth.
Fold in the flour, baking powder, and baking soda using a rubber spatula. Mix until just combined to form a smooth batter.
Pour the batter into the prepared loaf pan and spread evenly.
Bake on the center rack for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil after 30 minutes.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack and cool completely for at least 2 hours before slicing.
Servings and timing
This recipe yields 10 slices.
Prep time: 10 minutes
Bake time: 55–65 minutes
Cooling time: 2 hours
Total time: about 2 hours 20 minutes
Variations
Use coconut sugar instead of brown sugar for a less refined option.
Swap all-purpose flour with white spelt flour or whole wheat flour for a heartier loaf.
Replace molasses with maple syrup if necessary, though the flavor and color will be lighter.
Add mix-ins such as chopped nuts, raisins, or dairy-free chocolate chips for extra texture.
Top with frosting such as vanilla, chocolate, or coconut cream for a more festive presentation.
Storage/Reheating
Store the loaf at room temperature for up to 3 days in an airtight container, or refrigerate for up to 5 days.
To freeze, wrap tightly and store for up to 2 months. Thaw at room temperature before serving.
Reheat individual slices in the microwave for 10–15 seconds or warm in a low oven to refresh the texture.
FAQs
How ripe should my bananas be?
They should have black spots on the skin for maximum sweetness and moisture.
Can I make this recipe gluten-free?
Yes, you can substitute the flour with a gluten-free baking blend designed for 1:1 replacement.
Can I replace the oil with butter?
Yes, melted butter can be used, but the texture may be slightly denser.
What can I use instead of molasses?
Maple syrup is the best substitute, though the gingerbread flavor will be milder.
How do I know when the bread is done?
A toothpick inserted in the center should come out clean or with a few moist crumbs.
Can I add nuts or chocolate chips?
Yes, fold in up to 1/2 cup of your preferred mix-ins.
Why did my bread turn out dense?
Overmixing can cause density. Mix only until combined.
Can I bake this in mini loaf pans?
Yes. Reduce baking time to about 25–30 minutes and test for doneness.
Can I frost the bread?
Absolutely. Vanilla, chocolate, or coconut cream frosting pairs beautifully.
How should I store leftovers?
Keep them in an airtight container at room temperature or refrigerate for longer freshness.
Conclusion
This Gingerbread Banana Bread is a festive twist on a timeless classic, combining warm spices, rich molasses, and the natural sweetness of ripe bananas. Moist, aromatic, and easy to prepare, it’s perfect for holiday gatherings or cozy mornings at home. With simple variations and reliable results, it’s a recipe you’ll find yourself returning to again and again. Enjoy each slice as a comforting taste of the season.
A moist and warmly spiced banana bread that blends ripe bananas with festive gingerbread flavors. This loaf is perfect for the holidays, easy to make, and naturally rich with molasses and cozy spices.
Author:Sophia
Prep Time:10 minutes
Cook Time:65 minutes
Total Time:2 hours 20 minutes
Yield:10 slices
Category:Bread
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 1/2 cups mashed ripe bananas
3/4 cup soft brown sugar
1/3 cup mild-flavor olive oil
1/4 cup unsulphured molasses
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
Gingerbread Spices:
2 1/2 teaspoons cinnamon
2 teaspoons ginger
1/2 teaspoon allspice
1/2 teaspoon nutmeg
Instructions
Preheat oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper and lightly oil it.
In a large bowl, mash bananas until smooth and runny.
Whisk in brown sugar, olive oil, molasses, vanilla, salt, cinnamon, ginger, allspice, and nutmeg until well combined.
Add flour, baking powder, and baking soda. Fold in gently with a spatula until just combined and smooth.
Pour the batter into the prepared pan and spread evenly.
Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean. Tent with foil after 30 minutes if browning too quickly.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely for at least 2 hours before slicing.
Notes
Use overripe bananas with black spots for the best flavor and texture.
Mix only until ingredients are combined to avoid dense bread.
Fold in chocolate chips, chopped nuts, or raisins for added texture.
Substitute molasses with maple syrup if needed, but note the flavor change.
Store at room temperature for 3 days or refrigerate for longer freshness.
