Banana Gingerbread Loaf

This Banana Gingerbread loaf combines two favorites--banana bread and gingerbread--into one amazing quick bread! Moist, spiced, and full of flavor, this is the perfect holiday treat!

4.5 from 44 votes

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Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: 12

Calories: 245kcal

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

Wilton Large Loaf Pan, Standard

Course Quick Breads, Muffins & Scones

Cuisine American

Keyword banana gingerbread recipe

Nutrition