If you love the spiced richness of gingerbread and the sweet taste of banana bread, you'll love this recipe that combines the two into one delicious loaf. This gingerbread banana bread loaf is soft, moist, and full of warm holiday spices that make every slice feel special.
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This gingerbread banana bread is a perfect blend of comforting flavors and textures. Sweet, overripe bananas bring natural moisture, while molasses adds a deep richness that feels cozy and nostalgic.
I love using rolled oats in my banana bread recipes, to give the loaf a hearty texture. I do the same in my regular banana bread recipe, and a peanut butter and chocolate swirl banana bread.
The warm spices - ginger, cinnamon, nutmeg, and allspice - create a gingerbread flavor that’s festive and nostalgic.
Whether you're looking for a breakfast treat, a midday snack, or a dessert to share, this loaf checks all the boxes. It’s also a great way to use up overripe bananas!
Ingredients
See the recipe card for exact amounts.
- bananas: for natural sweetness and moisture, making the bread soft and tender.
- egg: binds the ingredients together.
- oil: keeps the bread moist without adding a strong flavor. Mild oils like vegetable or canola oil work best.
- molasses: The star ingredient for that gingerbread flavor. Use unsulpured molasses, not blackstrap molasses. Unsulphured is the most common molasses and is what you're most likely to find at your grocery store.
- sugar: a mix of sugars for sweetness and a soft texture. Brown sugar also brings a hint of caramel-like flavor.
- vanilla extract: enhances the overall flavor of baked goods.
- rolled oats: adds texture and makes the loaf heartier.
- flour: provides structure. Use all-purpose flour for best results.
- baking powder & baking soda: leavening agents that help the bread rise.
- ground ginger, cinnamon, nutmeg, and allspice: the blend of spices helps to create the warm, cozy flavor of gingerbread.
Substitutions
- Oil: Melted coconut oil should be able to replace the neutral oil, but will change the flavor. I haven't tested this yet, but I have tested coconut oil in banana bread and brownies.
Instructions
Prep Tips
- Mash the bananas well. It doesn't have to be perfectly smooth. I use a whisk and the photo above is of the start of mashing.
- Add the rest of the wet ingredients: egg, the sugars, molasses, oil, and vanilla.
- Whisk to combine.
- Add the dry ingredients on top in this order: flour, oats, spices, baking powder, baking soda, and salt. Mix the baking powder and baking soda into the flour a little. This prevents using a second bowl to mix the dry ingredients, but you can do that if you'd rather.
- Then bring the batter together by folding.
- It will be quite thick when it's mixed.
- Pour the batter into a greased loaf pan.
- Bake for about an hour!
Make sure to bake this loaf long enough so it doesn't sink. Let the loaf cool in the pan for about ten minutes and then transfer to a cooling rack to cool to room temperature before slicing.
This recipe should also be able to be baked as 12 muffins.
I haven't tested it with this recipe, but muffins are a type of quick bread and I bake all of my other quick bread recipes as muffins. Bake at 350°F for 20-25 minutes.
For a quick and easy icing to drizzle on top mix together a half cup of icing sugar with a splash of milk and a pinch of cinnamon.
Tips for making Gingerbread Banana Bread
- Make sure to measure the flour accurately. A kitchen scale is the best method but if you don't have a scale make sure to use the scoop and level method. This means spooning the flour into your measuring cup and leveling it off with a knife. Don't dig the measuring into the bag of flour to fill it. Too much flour can make the bread dense.
- Mix the batter just until the dry ingredients are incorporated. Don't overmix. Overmixing develops gluten, which can make the bread tough.
- Use a light coating of oil or nonstick spray to ensure the loaf releases cleanly from the pan. You can also line it with parchment paper.
- To test for doneness, insert a toothpick into the center of the loaf. If it comes out clean or with a few crumbs, it’s done. Start checking at 55 minutes.
- Let the bread cool on a wire rack for at least 15 minutes. This helps it set properly and prevents crumbling when sliced.
What to serve with Gingerbread
For a cozy breakfast or brunch, pair a warm slice of gingerbread banana bread with a dollop of honey butter for a touch of extra richness. A hot gingerbread latte makes the perfect accompaniment to complement the warm spices in the bread.
Try pumpkin walnut bread next!
More Muffins & Quick Bread Recipes
Storage
Store the gingerbread banana bread in an airtight container at room temperature for 4-5 days. You can also store it in the fridge if you prefer.
To freeze the loaf, slice it and wrap the slices individually. Freeze for up to three months. Thaw in the fridge overnight or on the counter for a few hours.
FAQs
Yes, try adding ½ cup of chopped walnuts, pecans, chocolate chips, or white chocolate chips.
Banana bread will sink in the middle if it's underbaked. While an hour may seem like a long time to bake this loaf it is the required baking time. Bake on the center rack and only open the oven when needed and never before the first 20 minutes.
Yes, you should be able to bake this batter as about 12 muffins. Bake at the same temperature for 20-25 minutes, checking after 20 minutes with a toothpick in the center of the largest muffin.
Recipe
Gingerbread Banana Bread
Ingredients
- 3 bananas
- 1 large egg
- ¼ cup oil neutral oil like vegetable, canola, sunflower
- ¼ cup unsulphured molasses
- ½ cup granulated white sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- ½ cup rolled oats
- 2 ½ cups all-purpose flour 300 grams
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
Instructions
- Preheat the oven to 350°F (180℃).
- Mash the bananas well.
- Add the egg, oil, molasses, sugars, and vanilla. Mix well with a whisk.
- Add the oats, flour, baking powder, baking soda, salt, and the spices. Mix until combined without overmixing. You’ll probably have to switch to a spatula.
- Lightly grease a 9 x 5 loaf pan and pour in the batter.
- Bake for 55-60 minutes. Test with a toothpick in the center. If the toothpick comes out empty or with a few crumbs it's ready. If it comes out with batter it's not ready.
- Let cool for 10 minutes in the pan and then transfer to a wire rack to cool to room temperature.
- Slice and serve.
Equipment
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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