Can I substitute the molasses in this gingerbread banana bread?

You can use honey or maple syrup, but the flavor won't be quite as rich and gingerbread-like. Molasses gives that deep, distinctive taste that makes this recipe special.

Why is my banana bread dry instead of moist?

This usually happens from overbaking or overmixing the batter. Check your bread at 55 minutes and remove it as soon as a toothpick comes out with just a few moist crumbs. Also, make sure your bananas are very ripe.

Can I make this gingerbread banana bread with whole wheat flour?

Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. Using all whole wheat flour will make the texture denser and heavier.

How do I know when my gingerbread banana bread is done baking?

The top should be dark golden brown and spring back when lightly touched. A toothpick inserted into the center should come out clean or with just a few moist crumbs. The internal temperature should reach about 200°F to 205°F.

Gingerbread Banana Bread Recipe - Moist & Perfectly Spiced Holiday Treat

Gingerbread Banana Bread: The Perfect Holiday Twist on a Classic

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This moist gingerbread banana bread is the perfect way to use up overripe bananas. Packed with warm spices like ginger, cinnamon, and molasses for a cozy holiday treat.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Yield: 10 slices 1x
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian

Ingredients

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3 large ripe bananas, mashed
1/3 cup unsalted butter, melted
1/2 cup molasses
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt

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Instructions

Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the sides to easily lift the bread out later.
In a large bowl, mash the ripe bananas with a fork. Add the melted butter (slightly cooled), molasses, brown sugar, egg, and vanilla extract. Whisk until everything is well combined.
In a separate medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, allspice, and salt.
Pour the dry ingredients into the wet ingredients. Use a spatula to fold everything together until just combined. Be careful not to overmix; a few small lumps are okay.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Let the banana bread cool in the pan for about 15 minutes before using the parchment paper overhangs to lift it out onto a wire rack to cool completely.

Notes

Make sure your bananas are very ripe with lots of brown spots for the best flavor and sweetness.
Do not overmix the batter, as this can result in a tough, dense bread.
For a crunchier top, sprinkle coarse sugar on top before baking.
Add 1/2 cup chopped walnuts or pecans for extra texture.
Fold in 1/2 cup chocolate chips for a chocolatey version.

Nutrition

Serving Size: 1 slice
Calories: 220 kcal
Sugar: 24 g
Sodium: 240 mg
Fat: 6 g
Saturated Fat: 4 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 35 mg

Find it online: https://www.benefitiany.com/gingerbread-banana-bread/