If you love cozy fall flavors and the comforting smell of fresh-baked bread wafting through your kitchen, then you’re going to adore this Gingerbread Banana Bread Recipe. It’s like your favorite holiday spices met ripe bananas and decided to throw a party in your loaf pan! This recipe is perfect any time you want something warm, flavorful, and downright irresistible to share or savor with a cozy cup of tea or coffee. Stick around, because I’m about to walk you through everything you need to know so your gingerbread banana bread turns out perfect every single time.
Why You’ll Love This Recipe
- Perfect Fall-Spiced Flavor: The warm blend of ginger, cinnamon, nutmeg, and molasses creates a deeply comforting bread you won’t find in your average banana loaf.
- Moist & Tender Texture: The addition of sour cream alongside bananas keeps the bread irresistibly soft and moist.
- Easy to Make: You probably already have most of the ingredients on hand, and the simple method means it’s great for bakers of all skill levels.
- Perfect for Holiday Gifting: The festive glaze with holiday sprinkles takes it from everyday to special-occasion ready in seconds.
Ingredients You’ll Need
Each ingredient in this Gingerbread Banana Bread Recipe was picked to build layers of flavor and create the ideal balance of spice, sweetness, and moisture. As you shop, fresh spices and ripe bananas will make a big difference, so keep an eye out for those.
- Butter: Using unsalted butter lets you control the salt content better and gives a creamy richness to the bread.
- Dark brown sugar: This adds a beautiful molasses depth of flavor that’s key for gingerbread vibes.
- Vanilla extract: Enhances the sweetness and complements the spices perfectly.
- Eggs: They provide structure and keep the bread fluffy yet sturdy.
- Bananas: The heart of banana bread—make sure they’re ripe for maximum sweetness and moisture.
- Sour cream: A little secret ingredient for tender crumb and slight tang to balance the sweetness.
- Molasses: The signature flavor in gingerbread; it adds richness and deep spice notes.
- All-purpose flour: The backbone of the bread, providing structure.
- Baking soda: Works as the leavening agent to give you that perfect rise.
- Salt: Enhances all the flavors without making the bread salty.
- Cinnamon, ground ginger, nutmeg, and allspice: The magical spice blend that transforms banana bread into a festive treat.
- Cinnamon sugar (for greasing the pan): This little addition gives the crust a sweet, crunchy finish.
- Powdered sugar and milk (for glaze): A simple sweet drizzle to finish off with flair.
- Holiday sprinkles: Totally optional but I love them for the extra festive sparkle!
Variations
I love playing around with this Gingerbread Banana Bread Recipe to fit whatever mood or holiday vibe I’m aiming for. Don’t be afraid to tweak the spices or add your favorite mix-ins—you might discover a new go-to version that your family also goes crazy for!
- Add Nuts or Chocolate Chips: I sometimes toss in chopped pecans or dark chocolate chips for an extra layer of texture and indulgence—totally scrumptious.
- Make it Gluten-Free: Swap the all-purpose flour for a gluten-free blend that measures cup-for-cup; the bread still rises beautifully.
- Sweeten with Maple Syrup: Replace molasses with maple syrup for a sweeter, subtler gingerbread flavor that’s just as cozy.
- Spice it Up: If you like things a bit punchier, add extra ground ginger or a pinch of cayenne for warmth and depth.
How to Make Gingerbread Banana Bread Recipe
Step 1: Prepare Your Pan for a Perfect Crust
First things first: preheat your oven to 350°F (175°C). Then, spray a 9×5 loaf pan with nonstick baking spray and sprinkle the cinnamon sugar evenly inside. Tap the pan to coat the entire surface—the cinnamon sugar adds a delightful sweet crust that’s a personal favorite of mine. It took me a few tries to discover this trick, and now I always do it for that extra pop of flavor and texture at the edges.
Step 2: Mix the Wet Ingredients Until Creamy
In a large bowl, beat the softened butter and dark brown sugar together until creamy and fluffy—this usually takes about 3-4 minutes with an electric mixer. Then add the vanilla extract, eggs, mashed bananas, sour cream, and molasses. Beat well again until everything is smooth and combined. Trust me, this step makes the batter silky and ensures your bread will have that perfect balance of tang and sweetness.
Step 3: Combine Your Dry Ingredients Gently
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Once your wet mixture is ready, gradually fold the dry ingredients into it. Be careful not to overmix—just stir until everything is incorporated. Overmixing can make banana bread dense, and I learned this the hard way a few times!
Step 4: Bake to Golden, Spiced Perfection
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 65 to 70 minutes, or until a long skewer or toothpick inserted near the center comes out mostly clean (a few moist crumbs are okay). Let the bread cool in the pan for about 10 minutes before flipping it onto a wire rack or plate to cool completely. This resting time prevents it from breaking apart when you remove it.
Step 5: Glaze and Decorate
While the bread cools, whisk together powdered sugar and milk to create a smooth glaze. Pour and spread it generously over the top, then sprinkle with holiday sprinkles if you’re feeling festive. I love how this drizzle makes the flavor pop and adds a gorgeous finishing touch that’s especially fun for gatherings.
Pro Tips for Making Gingerbread Banana Bread Recipe
- Use Ripe Bananas: The riper, the better—black-spotted bananas add natural sweetness and intense flavor that make the bread truly moist and tasty.
- Don’t Overmix Your Batter: I always remind myself mixing just until combined helps keep the texture tender and prevents toughness.
- Check for Doneness Early: If your oven runs hot, start checking the bread at 60 minutes to avoid drying out.
- Add Cinnamon Sugar to the Pan: This simple extra step gives a subtle crunch and caramelized edges that make everyone ask for the recipe.
How to Serve Gingerbread Banana Bread Recipe
Garnishes
I like to keep it simple but festive—just that sugary glaze topped with colorful holiday sprinkles adds a touch of whimsy and sweetness. Sometimes, I’ll dust a little powdered cinnamon sugar for an extra cozy look and hint of spice.
Side Dishes
This gingerbread banana bread pairs beautifully with simple sides like a spread of salted butter or cream cheese. For brunch, I serve it alongside fresh fruit or a warm chai latte to highlight the spices.
Creative Ways to Present
If you’re serving this at a holiday gathering, try slicing it thick and stacking the pieces with layers of whipped cream and cranberry sauce for a festive bread pudding-style treat. Or, wrap individual slices in parchment and tie with ribbons for adorable, ready-to-gift snacks.
Make Ahead and Storage
Storing Leftovers
I usually wrap leftover slices tightly in plastic wrap and keep them in an airtight container at room temperature for up to 3 days. This method keeps the bread moist and flavorful without drying out.
Freezing
Freezing this banana bread works like a charm! Just wrap it tightly in plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. When I’m ready to enjoy, I thaw it overnight in the fridge—it tastes just as fresh as day one.
Reheating
To warm up slices, I pop them in the microwave for about 15-20 seconds or in a toaster oven for a few minutes to crisp the edges a bit while keeping the inside soft. It’s such a cozy way to enjoy the bread when you want it feeling freshly baked.
FAQs
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Can I use regular sugar instead of dark brown sugar in this Gingerbread Banana Bread Recipe?
Yes, you can substitute regular granulated sugar, but keep in mind that dark brown sugar adds molasses flavor that’s essential for that classic gingerbread taste. If you use white sugar, the bread will still be tasty but less rich and less moist.
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How ripe should the bananas be for the best flavor and texture?
You’ll want your bananas to be heavily speckled or even mostly brown—ripe bananas are sweeter and softer, which contributes to the moist texture and natural sweetness of the bread. I usually wait until the peel is almost entirely brown before mashing.
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Can I make this bread in muffin tins instead of a loaf pan?
Absolutely! Just grease your muffin tin well, fill each cup about two-thirds full, and bake for 18–22 minutes or until a toothpick comes out clean. Muffins are a great option for grab-and-go treats or portion control.
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What’s the best way to store leftover Gingerbread Banana Bread?
Keep leftovers wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, or freeze for longer storage. This keeps the bread moist and the flavors fresh.
Final Thoughts
Honestly, this Gingerbread Banana Bread Recipe has become one of my fall and holiday season staples. I love how it brings that nostalgic gingerbread warmth with a delicious banana twist that you don’t find anywhere else. Whether you’re baking for your family, gifting neighbors, or just treating yourself to something cozy, I guarantee this loaf will warm hearts and taste buds alike. Give it a try, and I’m pretty sure you’ll be making it again and again—just like I do every year!
Print
Gingerbread Banana Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 slices
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Thanksgiving Gingerbread Banana Bread is a cozy and festive twist on classic banana bread, infused with warm gingerbread spices and topped with a sweet glaze and holiday sprinkles. Perfect for holiday breakfasts, snacks, or dessert, this moist bread brings seasonal flavors together in a delightful loaf.
Ingredients
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 Glaze
- 1 cup powdered sugar
- 5 teaspoons milk
- Holiday sprinkles
Other
- 1 Tablespoon cinnamon sugar (for greasing the pan)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with nonstick baking spray, then sprinkle the cinnamon sugar evenly over it. Tap the pan gently to coat the entire surface with the sugar mixture.
- Mix Wet Ingredients: In a large bowl, beat the softened butter and dark brown sugar together until creamy and smooth. Add the vanilla extract, eggs, mashed bananas, sour cream, and molasses. Beat again until all ingredients are thoroughly combined and the mixture is smooth.
- Add Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking soda, salt, cinnamon, ground ginger, nutmeg, and ground allspice. Stir the dry ingredients into the wet banana mixture until just combined, being careful not to overmix.
- Fill the Pan and Bake: Spoon the batter into the prepared loaf pan, smoothing out the top. Bake in the preheated oven for 65 to 70 minutes, or until a long skewer or toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan on a wire rack for 10 minutes. Then, carefully flip the bread out of the pan onto the wire rack or a plate to cool completely.
- Prepare and Add Glaze: While the bread cools, stir together the powdered sugar and milk until smooth to create the glaze. Pour and spread the glaze evenly over the top of the cooled bread, then decorate with holiday sprinkles as desired.
Notes
- Use very ripe bananas for the best natural sweetness and moist texture.
- Be careful not to overmix the batter once you add the flour to keep the bread tender.
- The molasses adds depth and iconic gingerbread flavor but can be substituted with dark corn syrup if needed.
- If you prefer a less sweet glaze, reduce the powdered sugar or drizzle lightly.
- Store leftover bread covered at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
