Make a loaf of this Gingerbread Banana Bread for an easy breakfast on Christmas morning. The molasses and spices give this banana bread recipe a delicious holiday twist.
Earlier this year I went through a banana bread making phase. It seemed to be the thing to do as we were all at home more than usual. This Peanut Butter Cup Banana Bread still has the number 1 spot as the best one so far.
Then I just seemed to stop making banana bread. Apparently, it is feast or famine with me and banana bread. That and our youngest son kept eating all the bananas before they got ripe enough to bake with.
A few weeks ago we had a few bananas that sat on the counter for way longer than normal, so I decided to give this Sour Cream Banana Bread a fun holiday twist.
Changing out some of the sour cream for molasses and extra spices really gave this banana bread a seasonal flavor that I am loving right now. And of course, I'm all about adding a glaze to the top of all the sweet breads I bake. It just adds a little something extra.
The boys in the house say that adding a glaze makes it more of a cake. They actually prefer their banana bread without anything extra added in it or on it, and I usually cater to them when I bake a loaf.
But this time, I just had to give the banana gingerbread a fun holiday flair with a glaze and sprinkles. The little gingerbread and snowflake sprinkles on top made it so pretty and festive!
This banana gingerbread loaf turned out so good! It was soft, delicious, and moist. Yes, I went there and used the "m" word. I don't care if this is technically a holiday flavor, I want to make this molasses banana bread all.year.long!
Ingredients:
Butter - softened butter mixed with sugar produces a lighter more cake-like texture
Brown Sugar - using dark brown sugar gives this banana bread a richer, more moist flavor
Molasses - adds a richness to the flavor and gives it a darker color
Eggs - act as a binder to hold everything together and it helps it rise by holding air and giving the bread structure
Sour Cream - the creamy texture gives baked goods more moisture
Bananas - ripe bananas are easier to mash and are sweeter in flavor
Flour - the right ratio of flour to wet ingredients is key to the best banana bread. If you use too much, you will end up with dry banana bread, and if you use too little the banana bread will be too wet.
Baking Soda and Salt - helps the bread to rise and balances out the sweetness from the sugar and bananas
Spices - a mixture of cinnamon, ginger, nutmeg, and all spice gives this banana bread a delicious flavor
A loaf of this holiday banana bread is a great way to use up the ripe bananas on the counter and add some cheer to your Christmas morning breakfast. Add a homemade gingerbread latte and relax by the tree for a few extra minutes.
How to make Gingerbread Banana Bread:
- Spray a pan with nonstick spray and coat it with some Cinnamon Sugar. This just adds the most delicious crunch to the outside of the bread as it bakes.
- Beat softened butter and brown sugar until creamy. Add eggs, bananas, molasses, and extract and beat again.
- Add the dry ingredients and spices and mix until it is all incorporated. Spoon into pan and bake.
- Let cool in pan for 10 minutes, then flip out onto plate or cooling rack.
- Once the banana bread is cool, add the glaze and sprinkles. (full recipe is at bottom of post)
How do I know when banana bread is done?
Start testing the bread about 10 minutes before you think it will be finished because all ovens bake differently. Use a toothpick or knife to check the center of the bread before removing it from the oven.
If it comes out clean or with a few crumbs on it, the bread is done. If there is batter on it, continue baking for another 5-10 minutes.
Should banana bread be covered when baking?
To prevent over-browning, tent the bread loosely with foil during the last 15 minutes of baking.
Other banana bread recipes:
- Peanut Butter Cup Banana Bread
- Funfetti Banana Bread
- Chocolate Banana Bread
- Blueberry Banana Bread
- Maple Pecan Banana Bread
- Almond Joy Banana Bread
Recipe
Gingerbread Banana Bread
Make a loaf of this Gingerbread Banana Bread for an easy breakfast on Christmas morning. The molasses and spices give this banana bread recipe a delicious holiday twist.
Ingredients
- 1 Tablespoon cinnamon sugar
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 all spice
For the Glaze
- 1 cup powdered sugar
- 5 teaspoons milk
- holiday sprinkles
Instructions
- Preheat oven to 350 degrees F. Spray a 9x5 loaf pan with nonstick baking spray and sprinkle it with the cinnamon sugar. Tap to coat the entire pan.
- Beat the butter and sugar until creamy. Add the vanilla, eggs, banana, sour cream, and molasses and beat again.
- Stir in the flour, baking soda, salt, and spices until combined. Spoon into prepared loaf pan.
- Bake 65-70 minutes or until a long skewer or toothpick inserted in the center comes out mostly clean. Remove and let cool in pan for 10 minutes.
- Flip bread out onto a wire rack or plate and let cool.
- Stir together the powdered sugar and milk. Pour and spread over the top of the bread. Add sprinkles, if desired.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 286Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 54mgSodium: 216mgCarbohydrates: 48gFiber: 1gSugar: 33gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Jean
Made for Christmas morning. I used eggnog to make the glaze which is just delectable and indulgent. The bread is just great. A play on banana bread that really is better with all the spices and molasses. Rave reviews from the family.
Little effort, too, which is always a bonus.
I noticed someone said it caved in the middle. While I'm not sure exactly why, I can see the potential as the bread didn't dome or round as other quick breads I've made. It's flat as is the image here, but mine is baked very well and didn't sink. It's just flat across the top. I do make sure not to over mix these types of recipes, and get it in the oven quickly once you add the wet and dry as the baking soda gets "activated" when combined. Or perhaps too much wet or liquid ingredients. Just some ideas. Once in a while these things happen to even good bakers (not including myself in that designation!).
But if debating, give it a try. Delish (and easy)
Daniela Semren
I think this recipe can make two loaves. My pan was overloaded and spilled all over the oven floor.
Jocelyn
What size loaf pan did you use? This recipe is written for a 9x5 pan. If you use anything smaller, it will overflow!
Jennifer
I made this last week and it was fabulous! My plan today was to make several loaves to give to our neighbors, but I just realized I got all the ingredients except the sour cream! Is there a substitute you think would work as well (I don't have Greek yogurt either)?
Jocelyn
I haven't tested this with anything other than sour cream and yogurt, so I hate to recommend a sub and have the bread not turn out for your gifts. Your best option is to go buy sour cream. The other option is to use mayo, cream cheese thinned slightly, or cottage cheese. Again, I have not tested those, so I don't know how they will work and taste.
Julie
How long can I store the banana bread? If I make it Friday night will it be good to serve Saturday/Sunday?
Jocelyn
This banana bread recipe can be covered and kept on the counter for a few days. I hope you enjoy it. Merry Christmas!
Michelle
I’ve made this twice and it caves in the middle. Any suggestions? I follow it exactly!
Jocelyn
How long did you bake it? My guess is that your oven must bake a little slower than mine. Usually if the center sinks, it needs to be baked a little bit longer. Did you test the center with a toothpick or skewer?
Ria Brady
Im going to try baking in muffin tins. Also ...subsitute whole grain flour instead of white flour....probably 1/2 and 1/2....might add some oat flour.
Lisa
Has anyone tried gluten free flour with this recipe?
Barbara
I made this recipe into mini loaves to add to the platters of goodies I give out for the holidays. They look fabulous
Mere
What did you adjust your temp and time to for mini loaves?
Jacqueline Ryan
Hi! Your recipe calls for nonstick baking spraying but since it calls to sprinkle it with cinnamon sugar I used nonstick spray. I noticed your Ingredients picture shows salted butter but your recipe calls for unsalted butter.My daughter-in-law loves molasses cookies so I thought this would be something to bring for Christmas breakfast for her. Can I freeze this gingerbread banana bread. Thank you, Jackie
Jocelyn
You can use either the nonstick baking spray or a regular spray. The sugar just needs something to stick to. As for the butter, either one works just fine. I usually only use unsalted butter, but apparently I had salted on hand the day I did this recipe. I have never tried freezing this loaf because we eat it too fast, but it is fine to freeze. Make sure it is completely cooled before wrapping it tightly in a layer of plastic wrap and foil, then place in a freezer safe bag.
Marianne
This was delicious! Thank you so much! I did make a cream cheese frosting instead and it was the best!! Such a nice change from simple banana bread!!
Deborah Harrison
This was absolutely delicious! I used greek yogurt for the sore cream. I made one set of mini loaves from one recipe with regular sugar. Also made one set with golden monk fruit. So yummy