Description
This Thanksgiving Gingerbread Banana Bread blends the warm, festive spices of gingerbread with the moistness of ripe bananas, creating a perfect holiday treat. Topped with a sweet powdered sugar glaze and colorful holiday sprinkles, it’s ideal for sharing at festive gatherings or enjoying with a cup of tea during chilly autumn days.
Ingredients
Scale
For the Bread
- ½ cup unsalted butter, softened
- 1 cup packed dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup mashed bananas (2-3 medium)
- ¼ cup sour cream
- ¼ cup molasses
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon ground allspice
For the Pan Coating
- 1 Tablespoon cinnamon sugar
For the Glaze
- 1 cup powdered sugar
- 5 teaspoons milk
- Holiday sprinkles (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×5 loaf pan with nonstick baking spray then evenly sprinkle the cinnamon sugar inside the pan. Tap the pan to coat the bottom and sides, setting the base for a flavorful crust.
- Cream Butter and Sugar: In a mixing bowl, beat the softened butter and dark brown sugar until light and creamy. This process ensures a fluffy texture in the final bread.
- Add Wet Ingredients: Incorporate the vanilla extract, eggs, mashed bananas, sour cream, and molasses into the creamed mixture. Beat the ingredients together until smooth and uniform in consistency.
- Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking soda, salt, cinnamon, ground ginger, nutmeg, and ground allspice until evenly mixed.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the bread tender.
- Transfer to Loaf Pan: Spoon the batter into the prepared loaf pan, smoothing the top evenly with a spatula.
- Bake the Bread: Bake for 65-70 minutes or until a long skewer or toothpick inserted in the center comes out mostly clean with only a few moist crumbs attached.
- Cool the Bread: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then flip it out onto a wire rack or plate to cool completely.
- Prepare the Glaze: Stir together the powdered sugar and milk until smooth and pourable.
- Glaze and Decorate: Pour and spread the glaze evenly over the top of the cooled bread. Sprinkle holiday sprinkles on top if desired for added festive flair.
Notes
- Use very ripe bananas for the best moisture and sweetness.
- If you don’t have sour cream, you can substitute with Greek yogurt as an alternative.
- Check the bread towards the end of baking time as oven temperatures may vary.
- The glaze is optional but adds a delightful sweetness and visual appeal.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
