Banana Gingerbread
Warm, spiced, and irresistibly moist, Banana Gingerbread combines the comforting flavors of ripe bananas with the festive spices of ginger, cinnamon, cloves, and nutmeg. This easy-to-make loaf is sweetened with rich molasses and brown sugar, creating the perfect balance of sweetness and spice. Ideal for breakfast or as a cozy afternoon treat, this recipe requires minimal prep and bakes to golden perfection in under an hour. Whether enjoyed plain or with a dollop of whipped cream, this banana-infused twist on classic gingerbread is sure to become a seasonal favorite. Perfect for holiday gatherings or to savor year-round, Banana Gingerbread will fill your home with an irresistible aroma and warm your heart with every slice.
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Recipe Information
Ingredients
- 2 large ripe bananas
- 113 grams unsalted butter
- 150 grams brown sugar
- 120 ml molasses
- 1 large egg
- 190 grams all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 120 ml milk
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a 9x5-inch (23x13 cm) loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, mash the ripe bananas until smooth. Set aside.
In a medium saucepan, melt the unsalted butter over medium heat. Remove from heat and stir in the brown sugar and molasses until well combined. Let cool slightly.
Add the beaten egg to the butter and sugar mixture, stirring quickly to combine. Then add the mashed bananas and mix until smooth.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients in the large mixing bowl, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition. Do not overmix.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the banana gingerbread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Serve on its own or with a dollop of whipped cream or a drizzle of maple syrup for extra indulgence.
Nutrition Facts
Calories |
2879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 2616 mg | 114% | |
| Total Carbohydrate | 484.8 g | 176% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 306.6 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 687 mg | 53% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3990 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
