Introduction

This Gingerbread Banana Bread is a moist and flavorful twist on a classic favorite. Infused with warm spices and rich molasses, it perfectly complements the sweetness of ripe bananas. It’s an irresistible loaf that’s great for breakfast, snacks, or dessert.

The image shows a close-up of a loaf-shaped banana bread slice placed on a white plate. The banana bread has a moist, dense texture with a light brown inside full of small dark specks. The crust is a darker golden brown, slightly crisp, and glistening with a drizzle of shiny glaze. On top, there is a layer of chopped nuts, mainly small pieces that add texture and color contrast to the shiny glaze and darker crust. The background is a white marbled surface with a blurred yellow banana in the distance. photo taken with an iphone --ar 4:5 --v 7

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
Optional: 1/2 cup chopped walnuts or pecans
Optional: 1/3 cup chopped crystallized ginger

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper to prevent sticking.
Step 2: In a large mixing bowl, whisk together the mashed bananas, eggs, brown sugar, oil or melted butter, molasses, and vanilla extract until the mixture is smooth and fully blended.
Step 3: In a separate bowl, combine the all-purpose flour, baking soda, baking powder, salt, ground ginger, cinnamon, nutmeg, and cloves by whisking them together evenly.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender.
Step 5: Fold in the chopped nuts and crystallized ginger if using, distributing them evenly throughout the batter.
Step 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 7: Bake for 50 to 55 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
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 and flavor, try replacing half the oil with applesauce.
Swap molasses for maple syrup for a different but equally rich taste.
Use gluten-free flour blend if you want a gluten-free version—just check for proper rising agents.
Add dried cranberries or raisins along with nuts for a fruity twist.
Make sure bananas are very ripe for the best natural sweetness and softness.

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 sliced bread in a sealed freezer bag for up to 3 months. To reheat, thaw at room temperature and warm slices briefly in a toaster or microwave.

How to Serve

A thick slice of banana bread with a golden brown crust sits on a white plate. The bread has a moist, speckled light brown inside with small dark bits spread evenly. The top layer is darker and shiny with a thin, white glaze drizzled over it, and sprinkled with small pieces of chopped nuts. The background is a white marbled texture with a blurred yellow object in the distance. Photo taken with an iphone --ar 4:5 --v 7

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 it may slightly change the flavor and moisture, as brown sugar adds a bit of molasses taste and retains moisture better.

How do I know when the bread is fully baked?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is done. If batter sticks to the toothpick, bake for a few more minutes and check again.