Gingerbread Banana Bread

It’s holiday baking season and I’ve got a delicious new recipe to share with you – Gingerbread Banana Bread! This loaf is a mash up of gingerbread and banana bread and I’m here to tell you that these two are a match made in heaven!

GINGERBREAD BANANA BREAD 

If a baked good could be “warm and cozy,” this Gingerbread Banana Bread would check that box. You get the depth of flavor that comes with molasses alongside warm spices like cinnamon, nutmeg and allspice and a punch of fresh ginger. The bananas make it perfectly moist and sweet.

It bakes up to a beautiful gingerbread brown shade.

And the texture and crumb are perfection! Not dry or gummy in the slightest.

GINGERBREAD BANANA BREAD INGREDIENTS 

WET INGREDIENTS

• Super ripe bananas – the browner the better
• Coconut oil – you’ll melt this. You could also use another neutral oil like avocado oil or canola oil. You could even use olive oil but this will give your bread a distinct olive oil flavor – sometimes l like that for a change!
• Brown sugar
• Eggs
• Sour cream
• Vanilla
• Molasses – 100% recommend using molasses in this recipe if you want a true gingerbread flavor. There’s no comparison.
• Fresh ginger – can sub ground ginger but try to use fresh for the full experience!

DRY INGREDIENTS

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Cinnamon
• Nutmeg
• Allspice

HOW TO PREP

• Peel and grate your ginger
• Melt your coconut oil
• Bring your eggs and sour cream to room temp

Mix together your wet ingredients.

• Place bananas in mixer fitted with paddle attachment and beat until they are broken down and pasty.
• Add sugar.
• Add coconut oil, eggs, sour cream
• Add molasses, vanilla and fresh grated ginger

Do not overmix!

Whisk together your dry ingredients in a separate bowl.

Add the dry ingredients in with the wet and mix until just combined. Again, do not overmix. Scrape down sides of bowl with a spatula if needed.

HOW TO BAKE 

Line a loaf pan with parchment paper. This is absolutely the best way to bake quick breads. No pan greasing required and you can lift the bread right out when it’s done baking.

Pour batter into prepared loaf pan.

Bake at 350 for about an hour, or until bread is set and internal temperature reads 200-205 with a quick read thermometer.

HOW TO STORE 

If you don’t give it away as a holiday gift or eat it all in one day, I love to slice and wrap individual slices and then store in freezer. That way I can pull a slice out as I want it. I enjoy this as an afternoon snack with a cup of tea. To defrost, place in microwave for about 45 seconds at 50 or 60% power.

GINGERBREAD BANANA BREAD RECIPE

Gingerbread Banana Bread

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• Author: Jen
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour, 30 minutes
• Yield: 6-8 slices 1x

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Description

This mash up of gingerbread and banana bread is the perfect holiday quick bread!

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Ingredients

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• 3 ripe bananas
• 3/4 cup brown sugar
• 1/2 cup melted coconut oil or neutral oil of choice
• 2 eggs, at room temp
• 1/4 cup sour cream or plain greek yogurt, at room temp
• 1/4 cup molasses
• 1 tablespoon grated fresh ginger (can sub 1-2 tsps of ground ginger)
• 1 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice

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Instructions

1. Preheat oven to 350 degrees. Prepare a loaf pan with parchment paper.
2. In the bowl of a stand mixer fitted with paddle attachment or with a hand mixer, beat bananas on medium high speed until they are broken down into a thick paste. Add brown sugar and beat until well combined.
3. Add coconut oil in a slow stream.
4. Add eggs, sour cream, molasses and beat on medium low speed until combined. Do not over mix.
5. Add ginger and vanilla and beat for a few more seconds until mixed in.
6. In a separate bowl, whisk together dry ingredients.
7. Add dry ingredients to wet ingredients and beat on medium-low speed until just combined.
8. Pour into prepared loaf pan and bake for about 1 hour to 1 hour and 10 minutes. Bread should be set and internal temperature should read 200-205.
9. Lift parchment from baking an and let bread cool on a wire rack.

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Notes

Bread will keep for about two days at room temp in sealed container or bag. Can also wrap and freeze individual slices and keep up to three months.

MORE FAVORITE HOLIDAY BAKING RECIPES 

• Cranberry Orange Muffins with Streusel Topping and Orange Glaze
• Rudolph Cupcakes
• Maple Apple Spice Bundt Cake
• Carrot Cake Cookies with Cream Cheese Frosting
• Matcha Chai-Spiced Sugar Cookies