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Gingerbread Banana Bread Moist Recipe

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★★★★★

4.5 from 129 reviews

This Gingerbread Banana Bread is a moist, warmly spiced loaf combining the natural sweetness of ripe bananas with aromatic gingerbread spices. Enhanced with rich molasses and optional crunchy nuts or crystallized ginger, it makes a perfect cozy treat for any time of day.

Ingredients

Scale

Wet 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

Dry Ingredients

  • 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 Add-ins

  • 1/2 cup chopped walnuts or pecans
  • 1/3 cup chopped crystallized ginger

Instructions

  1. Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Grease and line a 9 x 5-inch loaf pan with parchment paper to ensure easy removal of the bread after baking.
  2. Combine Wet Ingredients: In a large mixing bowl, whisk together the mashed bananas, eggs, packed brown sugar, vegetable oil or melted unsalted butter, molasses, and vanilla extract until the mixture is smooth and fully blended.
  3. Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, ground ginger, ground cinnamon, ground nutmeg, and ground cloves until evenly combined.
  4. Incorporate Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients. Gently stir with a spatula or spoon until just combined to avoid overmixing, which may result in a dense bread.
  5. Fold in Add-ins: If using, gently fold in the chopped walnuts or pecans and chopped crystallized ginger, distributing them evenly throughout the batter.
  6. Transfer Batter: Pour the batter into the prepared loaf pan, smoothing the surface with a spatula to ensure even baking.
  7. Bake: Place the loaf pan in the preheated oven and bake for 50 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  8. Cool: Allow the bread to cool in the pan for about 10 minutes to set, then transfer it to a wire cooling rack to cool completely before slicing and serving.

Notes

  • Make sure bananas are very ripe for optimal sweetness and moisture.
  • Do not overmix the batter to keep the bread tender and moist.
  • You can substitute vegetable oil with melted unsalted butter for a richer flavor.
  • Add nuts and crystallized ginger to enhance texture and flavor, or omit for a simpler loaf.
  • Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread freezes well; wrap tightly and freeze for up to 3 months.
  • Check for nut allergies before adding walnuts or pecans.

Keywords: gingerbread banana bread, spiced banana bread, moist banana bread, holiday bread, molasses banana bread, easy banana bread

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