Gingerbread Banana Bread (Moist & Flavorful)

Gingerbread banana bread is the cozy recipe you didn’t know you needed until now. This easy quick bread combines the comfort of classic banana bread with the warm, spicy flavors of gingerbread, creating a treat that’s perfect for chilly mornings or holiday gatherings.

I first made this gingerbread banana bread on a snowy December morning when I had a bunch of overripe bananas sitting on my counter and was craving something festive. The combination of sweet banana and molasses with ginger and cinnamon creates the most wonderful aroma as it bakes. It fills your whole kitchen with that irresistible holiday smell. What makes this banana bread recipe truly special is how the gingerbread spices complement the natural sweetness of the bananas without overpowering them. Plus, it’s made in just one bowl, which means easy cleanup and more time to enjoy your delicious creation.

What You’ll Need to Make This Gingerbread Banana Bread

Before you start mixing, let me share a quick tip. I always make sure my bananas are super ripe with plenty of brown spots because they mash easier and add more natural sweetness to the gingerbread banana bread. Pro tip: if your bananas aren’t ripe enough, you can speed up the process by placing them in a paper bag for a day or two.

• 3 large ripe bananas, mashed (the browner, the better)
• 1/3 cup unsalted butter, melted and slightly cooled
• 1/2 cup molasses (I prefer robust molasses for deeper flavor)
• 1/2 cup brown sugar, packed
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract (pure vanilla works best)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger (freshly ground if possible)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt

Step-by-Step Instructions for Perfect Results

I recommend prepping all your ingredients before you start mixing. This makes the process much smoother and ensures you don’t accidentally leave anything out.

Step 1: Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the sides. This makes removing the gingerbread banana bread so much easier later. Metal pans work best for even browning.

Step 2: In a large bowl, mash the ripe bananas with a fork until mostly smooth with just a few small chunks remaining. Add the melted butter (let it cool for 2-3 minutes first), molasses, brown sugar, egg, and vanilla extract. Whisk everything together for about 1 minute until the mixture is well combined and slightly glossy.

Step 3: In a separate medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, allspice, and salt. Make sure the spices are evenly distributed throughout the flour. This step is crucial for getting consistent gingerbread flavor in every bite.

Step 4: Pour the dry ingredients into the wet ingredients. Here’s where many people make a mistake. Use a spatula to fold everything together gently until just combined. You should still see a few small lumps, and that’s perfectly fine. Overmixing will result in tough, dense banana bread instead of the tender, moist texture you want.

Step 5: Pour the batter into your prepared loaf pan and spread it evenly with your spatula. Give the pan a gentle tap on the counter to release any air bubbles.

Step 6: Bake for 60 minutes. The gingerbread banana bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The top should be dark golden brown and spring back when lightly touched. If the top is browning too quickly, tent it loosely with aluminum foil during the last 15 minutes of baking.

Step 7: Let the banana bread cool in the pan for about 15 minutes. Then use the parchment paper overhangs to lift it out onto a wire rack to cool completely before slicing. Cutting it while still warm can make it crumbly, so patience pays off here.

Delicious Ways to Serve Your Gingerbread Banana Bread

This gingerbread banana bread is incredibly versatile when it comes to serving options and flavor pairings.

Cream Cheese Frosting: A simple cream cheese frosting drizzled on top adds a tangy sweetness that balances the warm spices beautifully. This makes it feel extra special for holiday brunches.

Hot Coffee or Chai Tea: The spiced flavors of this banana bread pair perfectly with a steaming cup of coffee or spiced chai tea. The warmth of the drink enhances all those cozy gingerbread notes.

Whipped Butter with Cinnamon: Serve slices with a pat of cinnamon whipped butter for an indulgent breakfast treat. The butter melts into the warm bread and creates pure comfort food magic.

Vanilla Ice Cream: For dessert, warm a slice slightly and top it with vanilla ice cream. The contrast of cold and warm with the gingerbread spices is delightful.

Apple Butter or Pumpkin Butter: Spread either of these seasonal favorites on your gingerbread banana bread for a double dose of fall and winter flavors. They complement the molasses and spices perfectly.

More Holiday Baking Ideas You’ll Love

This gingerbread banana bread is perfect alongside other seasonal treats that celebrate warm spices and cozy flavors. For another impressive holiday dessert, try the rich and elegant Easy Gingerbread Tiramisu, which features similar spices in a creamy, coffee-soaked Italian classic. The Soft Eggnog Cookies are another wonderful choice that pairs beautifully with this banana bread for a festive cookie plate.

When planning a complete holiday brunch or breakfast spread, serve this gingerbread banana bread alongside the Sweet Potato Honey Cornbread for a delightful variety of quick breads. For those who prefer peppermint flavors, the White Chocolate Candy Cane Cookies offer a refreshing contrast to the warm ginger and cinnamon notes in this banana bread.

How to Store and Keep Your Banana Bread Fresh

I recommend storing your gingerbread banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. The flavors actually develop and deepen after a day or two, so don’t be afraid to make it ahead.

For reheating, I prefer warming individual slices in the microwave for 15 to 20 seconds or in a toaster oven until just warmed through. This brings back that fresh-from-the-oven softness and makes the gingerbread spices smell amazing all over again.

Pro tip: this gingerbread banana bread freezes beautifully. Wrap the cooled loaf tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours before enjoying.

Common Questions About Making Gingerbread Banana Bread

Print