Gingerbread Banana Bread Recipe

If you’re looking for a cozy twist on classic banana bread that instantly brings all the warm, spicy vibes of the holidays, you’re going to adore this Gingerbread Banana Bread Recipe. It’s like your favorite gingerbread cookie and banana bread had a delicious baby—rich molasses, fragrant spices, and that perfect moist banana crumb. Trust me, once you try this, it might just become your go-to comfort bake all year round. Let me show you exactly how to make it, with tips I’ve picked up along the way to make sure yours turns out absolutely perfect every time.

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Ingredients You’ll Need

All the ingredients come together harmoniously to create that familiar snug gingerbread flavor infused with the comfort of banana bread. Ripe bananas and molasses are key for sweetness and depth, while the warm spices bring the bread to life. When shopping, look for fresh, fragrant spices and ripe bananas for the best results.

• Cinnamon sugar: This little sprinkle creates a subtly sweet crust inside the loaf pan—don’t skip it!
• Unsalted butter: Use softened butter for easy creaming, which helps give your bread a light crumb.
• Dark brown sugar: Adds moisture and that rich caramel note that pairs beautifully with molasses.
• Vanilla extract: A splash of vanilla elevates the flavors without overpowering the spices.
• Eggs: Bind the batter and provide stability—room temperature eggs blend in easier.
• Mashed bananas: Use ripe bananas with lots of brown spots for sweet, flavorful bread.
• Sour cream: Keeps the bread wonderfully moist and tender, balancing the spices.
• Molasses: The star of gingerbread flavor, adding depth and a touch of bitterness that’s irresistible.
• All-purpose flour: The base structure of the bread; spoon it in for accurate measuring to avoid a heavy loaf.
• Baking soda: Helps the bread rise nicely while keeping it tender.
• Salt: Enhances all the flavors and balances sweetness.
• Ground cinnamon, ginger, nutmeg, and allspice: The classic gingerbread spice combo that warms every bite.
• Powdered sugar and milk (for glaze): Easy to whisk together for a sweet finish that’s just right.
• Holiday sprinkles (optional): I love adding these on top for a festive sparkle—totally up to you!

Variations

I love that this Gingerbread Banana Bread Recipe is so versatile—you can tweak it depending on your mood or what you have on hand. Whether you want it dairy-free or want to add mix-ins, don’t hesitate to get creative and make it your own!

• Dairy-Free Version: Swap sour cream with coconut yogurt or a vegan sour cream alternative; use coconut oil in place of butter for a plant-based option. I tried this once for a friend and nobody missed the dairy!
• Nutty Additions: Toss in chopped walnuts or pecans for a delightful crunch. My family goes crazy for this combo, and it adds lovely texture.
• Chocolate Chips: A handful of dark or semi-sweet chips folded into the batter adds a comforting sweet surprise mid-bite.
• Gluten-Free: Swap the flour with a gluten-free blend that measures cup-for-cup, but be mindful that texture might vary slightly.

How to Make Gingerbread Banana Bread Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F. Then, grab a 9×5-inch loaf pan and give it a good spray with nonstick baking spray. Now sprinkle the cinnamon sugar all over the inside of the pan and gently tap it around to coat evenly—this little trick creates a lovely, slightly crunchy sweet crust that’s simply amazing.

Step 2: Cream Butter and Sugar

In a large bowl, beat the softened butter and dark brown sugar together until creamy and fluffy. This is key for a nice texture, so don’t rush it—about 2-3 minutes with an electric mixer should do the trick. It’s amazing how this simple step makes the bread feel lighter and more tender.

Step 3: Add Wet Ingredients

Mix in the vanilla extract, then beat in the eggs one at a time. After that, add the mashed bananas, sour cream, and molasses. The molasses gives the bread that distinctive gingerbread richness, so don’t skip it! Beat until everything is well combined—you’ll notice the batter getting thicker and super aromatic.

Step 4: Incorporate Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Gradually fold these dry ingredients into the wet batter. Don’t overmix here—stir just until combined to keep the bread tender.

Step 5: Bake It Right

Spoon the batter into your prepared loaf pan and smooth the top. Bake for 65 to 70 minutes, but start checking around 60 minutes just in case your oven runs hot. You’ll know it’s done when a long skewer inserted in the center comes out mostly clean with just a few moist crumbs attached. Let it cool in the pan for about 10 minutes before turning it out onto a wire rack or plate to cool completely.

Step 6: Make the Glaze and Finish

While the bread cools, whisk together powdered sugar and milk until you get a smooth glaze. Pour it evenly over the cooled bread and sprinkle with holiday sprinkles for a festive touch. I swear this glaze adds just the right amount of sweetness and a little sparkle that makes it feel special.

How to Serve Gingerbread Banana Bread Recipe

Garnishes

I love topping the glaze with festive holiday sprinkles to add a bit of sparkle and crunch. Sometimes I’ll sprinkle on chopped toasted pecans or a dusting of cinnamon for a rustic look. A little butter or cream cheese spread on a warm slice takes it to another level—give it a try!

Side Dishes

This bread pairs beautifully with a hot cup of coffee, chai tea, or even a glass of cold milk. For a brunch spread, I like serving it alongside scrambled eggs or a fresh fruit salad to balance the rich sweetness.

Creative Ways to Present

For holiday parties, I’ve sliced the bread and arranged it in a fan shape on a festive platter, adding fresh cranberries and rosemary sprigs for contrast. Another fun idea is to cut it into mini squares and serve with a dollop of spiced whipped cream for an adorable bite-sized treat.

Make Ahead and Storage

Storing Leftovers

Wrap leftover slices tightly in plastic wrap or keep them in an airtight container at room temperature for up to 3 days. I love that the bread seems to develop even more flavor as it rests overnight, so sometimes I purposely make it a day ahead.

Freezing

This gingerbread banana bread freezes beautifully! Slice it first, then freeze individual pieces wrapped in foil or plastic wrap, and place them in a freezer bag. When I’ve done this, it lets me enjoy a slice anytime without worrying about it going stale.

Reheating

I like to warm slices in the microwave for about 15-20 seconds or pop them in a toaster oven for a slightly crisp edge. Add a pat of butter or cream cheese on top while warm, and you’re set for a perfect little indulgence.

FAQs

Final Thoughts

I absolutely love how this Gingerbread Banana Bread Recipe turns out every single time—warm, fragrant, and just a little bit magical. It’s my little secret weapon for enjoying the cozy, festive spirit even on a random weekday. Once you bake a loaf, you’ll be hooked on how perfectly those spices and molasses blend with banana’s natural sweetness. I’m excited for you to try making this, and trust me, your kitchen will smell like a holiday dream come true!

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