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Want a holiday favorite to add to your lineup? This glazed gingerbread banana bread is sure to please. It’s made with delicious, recognizable ingredients and brings the holiday cheer to your kitchen!

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I don’t know what it is this year, but I’ve been so extra about gingerbread.

So it’s no surprise that I tested this easy gingerbread banana bread recipe several times in just a few days to get the exact perfect proportions to share with you.

Because I want you to be able to enjoy this delightful banana gingerbread loaf as much as we have (we started in November).

It’s the perfect balance of holiday gingerbread with natural sweetening from mashed bananas, and I love pairing it with my delicious bone broth hot chocolate.

Why Sarah, the Dietitian, Loves this Recipe

“This banana gingerbread loaf is soft and sweet, and a beautiful marriage of flavors between your typical banana bread with a gingerbread twist. Make it and you won’t stop eating it!”

Why We Love Gingerbread Banana Bread

• Healthier alternative – This easy and moist gingerbread banana bread recipe uses less sugar since the ripe bananas add a natural sweetness. If you’ve ever dreamed of a banana bread with ginger flavor for the holiday season, this is your recipe! These and oatmeal peppermint cookies are our favorite healthy family holiday treats!
• Easy snack – Need a snack between all of the holiday gatherings? This banana gingerbread recipe is a fairly straightforward and easy quick bread recipe. It pairs perfectly with butter or nut butter for a filling snack.
• Great use for ripe bananas – Don’t throw out your ripe bananas. They are perfect for this moist and flavorful holiday gingerbread.
• Topped with a fun icing– While the vanilla icing is optional, it adds a fun touch and delicious flavor!

Ingredients

Here’s what you’ll need to make this banana gingerbread loaf.

• oat flour – I love how light and airy oat flour is.
• all purpose flour – The OG when it comes to baked goods!
• bananas – Use ripe or overripe bananas for more natural sweetness and caramelization.
• gingerbread spice, cinnamon, salt
• molasses – I recommend a light molasses, as it’s sweeter and more commonly used in baking, whereas dark molasses is boiled a second time and is darker and stronger in flavor. Blackstrap molasses is even more bitter, and I’d avoid it for this recipe.
• dark brown sugar – You could opt for maple syrup if you’d like, but I love the way the brown sugar pairs with molasses.
• eggs
• vanilla extract
• coconut oil – This version is already melted
• baking soda
• baking powder

For the icing, you’ll need powdered sugar, milk and vanilla extract.

It’s completely optional to add holiday sprinkles, but I absolutely recommend it! These are our favorite and are dye-free.

How to Make A Banana Gingerbread Loaf

Preheat oven to 350 degrees F and grease a bread pan and set aside.

First, mix your dry and wet ingredients separately.

Next, mix them together in a large bowl and pour into your greased bread pan.

Cook for 45-50 minutes, or until a toothpick comes out clean.

Let bread cool for up to 15 minutes. You want it completely cooled before adding the icing.

While the bread is cooling, mix your icing. Once cooled, add your icing and top with holiday sprinkles.

Expert Tips and Questions

• Gluten-free gingerbread loaf – I did not test this with a gluten-free flour. If you have success, please let me know!
• You can store this banana gingerbread loaf in an airtight tupperware on the counter for up to 2 days, or a freezer-safe container for up to 3 months. If you’re freezing it, make sure to pre-slice it before freezing so it’s easy to just reheat one slice!
• What type of molasses should you use? I recommend a light molasses, as it’s sweeter and more commonly used in baking, whereas dark molasses is boiled a second time and is darker and stronger in flavor.
• I love to enjoy with a cup of coffee, nut butter, or even crumbled on top of a yogurt bowl with extra holiday sprinkles.

• Apple potato bread
• Chocolate chip sweetpotato bread
• Banana chia bread
• Gingerbread protein pancakes
• Crockpot gingerbread oatmeal

Continue to Content

Yield: 8 servings

Iced Gingerbread Banana Bread

Print

Want a holiday favorite to add to your lineup? This glazed gingerbread banana bread is sure to please. It's made with delicious, recognizable ingredients, and brings the holiday cheer to your kitchen!

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

• 1 cup oat flour (ground up oats)
• 1 cup all purpose flour
• ½ tsp salt
• 1/2 tsp cinnamon
• 1 tsp gingerbread spice
• 1 tsp baking soda
• 1 tsp baking powder
• 3 large ripe bananas, mashed
• ½ cup dark brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• ¼ cup molasses
• ½ cup coconut oil, melted

Vanilla Icing

• 1 cup powdered sugar
• 1/2 Tbsp milk (more as needed)
• 1/2 tsp vanilla extract
• holiday sprinkles

Instructions

1. Preheat oven to 350 degrees F and grease a bread pan and set aside.
2. In a large bowl, mix the dry ingredients (oat flour through baking powder).
3. In a separate bowl, mix the wet ingredients (ripe bananas through coconut oil).
4. Mix dry and wet ingredients, taking care not to overmix. Pour into greased bread pan.
5. Cook for 45-50 minutes, or until a toothpick comes out clean.
6. Let bread cool for up to 15 minutes. You want it completely cooled before adding the icing. While the bread is cooling, mix your icing.
7. Once cooled, add your icing and top with holiday sprinkles.

Notes

You can store this gingerbread loaf in a tight tupperware on the counter for up to 2 days, or a freezer-safe container for up to 3 months. If you're freezing it, make sure to pre-slice it before freezing so it's easy to just reheat one slice!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Christmas Softies & Clear Twinkles Sanding Sugar Sprinkle Set by Supernatural, No Artificial Dyes, Soy Free, Gluten Free, Vegan, 3oz (Pack of 2)
• 
  Golden Barrel Blackstrap Molasses, 16 Fl. Oz
• 
  BetterBody Foods Organic Virgin Coconut Oil — Cold-Pressed and Unrefined Coconut Oil, Medium Temperature Cooking Oil, Great Alternative To Butter, Light Coconut Flavor and Aroma, 56 Ounce
• 
  Bob's Red Mill Whole Grain Oat Flour, 18 Oz

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 430Total Fat: 16gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 47mgSodium: 393mgCarbohydrates: 66gFiber: 3gSugar: 39gProtein: 6g

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