This Banana Gingerbread Loaf is the antidote to frantic holiday prep. Picture this: the scent of warm gingerbread spices wafting through your kitchen, a cup of coffee in hand, and a cozy slice of this moist, spiced loaf at your side. Suddenly, the mountain of holiday wrapping feels a little less daunting, right?
Table of Contents
Why You’ll Love This Recipe
Honestly, I love my Sour Cream Banana Bread, but this is my new favorite. This bread is darker, more complex, and more serious. This loaf is what happens when banana bread and gingerbread fall madly in love—a match made in holiday heaven. It boasts a rich flavor that’s sweet but never overpowering, with classic gingerbread spices like cinnamon, ginger, and cloves lending their warm, cozy charm.
The mashed bananas and molasses ensure a moist, tender texture that stays fresh for days, making it as practical as it is delicious. Its versatility is another reason to love it—perfect for breakfast, a snack with tea, or even a festive dessert.
And let’s not forget the holiday magic it brings to your home, filling the air with the unmistakable scent of Christmas. Pro tip: Spread a little butter on a warm slice, and you’ll be hooked from the very first bite!
Ingredient Notes
Before you dive in, let’s break down the simple ingredients that make this loaf shine:
- Baking Staples: All-purpose flour, eggs, salt, and baking soda.
- Bananas: Overripe with lots of brown spots work best. Their natural sweetness complements the warm spices.
- Molasses: Adds that unmistakable gingerbread flavor.
- Brown sugar: Add a touch of sweetness to complement the molasses (but not too sweet!)
- Classic gingerbread spices: Ground ginger, cinnamon, nutmeg, and cloves provide the cozy gingerbread spice mix you know and love.
- Melted butter: Keeps the loaf rich and tender.
- Milk: Adds moisture and brings everything together.
See the full recipe card for exact ingredient amounts and printable instructions below.
Step-by-Step Instructions
Here’s how to make this festive banana gingerbread loaf:
Step 1. Preheat & Prep: Preheat your oven to 350°F and thoroughly grease a 9 x 5-inch loaf pan or line with parchment paper and grease the bottom.
Step 2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, baking soda, ginger, cinnamon, nutmeg, and cloves. Set aside.
Step 3. Combine Wet Ingredients: In another bowl, whisk together melted butter, brown sugar, and molasses until smooth. Whisk in eggs, one at a time, followed by milk and mashed bananas.
Step 4. Bring It Together: Gradually stir the dry ingredients into the wet mixture until no streaks of flour remain.
Step 5. Bake: Pour the batter into the prepared loaf pan and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Step 6. Cool: Let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Expert Tips
- Use overripe bananas with plenty of brown spots for the best flavor and natural sweetness.
- Stir the batter just until combined to avoid a dense loaf– don’t overmix!
- Check the center of the loaf with a toothpick—when it’s done, it should come out clean or with a few moist crumbs.
Serving Tips
This Banana Gingerbread Loaf is versatile and can be served in so many ways:
- With a smear of butter or cream cheese (and your morning coffee) for a classic breakfast.
- Alongside a cup of tea for a lovely afternoon treat.
- Drizzled with maple syrup or topped with whipped cream or vanilla ice cream for dessert.
Storage Tips
- To store: Wrap the loaf in plastic wrap and keep at room temperature for up to 3 days.
- To freeze: I love freezing quick bread. Freeze the whole loaf tightly wrapped, or slice it and separate pieces with wax paper for grab-and-go treats. It’ll keep well for up to 3 months. Thaw at room temperature overnight.
Recipe FAQs
Yes! Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
Molasses is key for the gingerbread flavor, but you can substitute dark maple syrup in a pinch. I would decrease the brown sugar to 1/3 cup if making this swap.
Check the center of the loaf with a toothpick. If it comes out clean or with a few crumbs, it’s ready! If the center looks goopy or shiny at all, it needs more time!
More Cozy Bread Recipes
- Sour Cream Banana Bread: A classic with unbeatable moisture.
- Easy Pumpkin Bread: Fall flavors in every bite.
- Apple Cinnamon Muffins: Perfect for breakfast or snacking.
- Caramel Monkey Bread: The ideal take-along for any gathering.
This Banana Gingerbread Loaf isn’t just a recipe– it’s a little slice of holiday magic. Whether you’re treating yourself or gifting it to loved ones, it’s sure to bring a smile (and maybe a few “mmms”) to anyone who takes a bite. Bake this loaf, brew a fresh cup of coffee, and savor the cozy joy it brings to your holiday season!
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Banana Gingerbread Loaf
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- Pinch ground cloves
- 1 stick butter, melted (8 Tablespoons, 1/2 cup )
- 1/2 cup brown sugar
- 1/2 cup molasses
- 2 eggs
- 3 Tablespoons milk
- 3 large bananas (about 1 cup, smashed)
Instructions
- Preheat the oven to 350 degrees. Thoroughly grease a 9 x 5 inch loaf pan.
- In a large mixing bowl, whisk together the flour, salt, soda, ginger, cinnamon, nutmeg, and cloves. Set aside.
- In another bowl, whisk together the butter, sugar, and molasses until well combined. Whisk in the eggs, one at a time, until well combined. Stir in the milk and smashed bananas.
- Add the flour mixture to the banana mixture and stir until no white remains. Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, or 45-55 minutes.
Notes
- To store: Wrap the loaf in plastic wrap and keep at room temperature for up to 3 days.
- To freeze: I love freezing quick bread. Freeze the whole loaf tightly wrapped, or slice it and separate pieces with wax paper for grab-and-go treats. It’ll keep well for up to 3 months. Thaw at room temperature overnight.
Equipment
Nutrition
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