Gingerbread Banana Bread Moist Recipe

Introduction

This Gingerbread Banana Bread Moist blends the warm spices of gingerbread with the natural sweetness of ripe bananas for a cozy treat. Perfect for breakfast or an afternoon snack, it’s rich, flavorful, and incredibly moist.

Ingredients

• 3 ripe bananas, mashed
• 2 large eggs
• 1/2 cup brown sugar, packed
• 1/3 cup vegetable oil or melted unsalted butter
• 1/4 cup molasses
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup chopped walnuts or pecans
• 1/3 cup chopped crystallized ginger

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and line a 9 x 5-inch loaf pan with parchment paper.
2. Step 2: In a large bowl, whisk together the mashed bananas, eggs, brown sugar, oil or melted butter, molasses, and vanilla extract until smooth and fully blended.
3. Step 3: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, ground ginger, cinnamon, nutmeg, and cloves.
4. Step 4: Add the dry ingredients to the wet mixture and gently stir until just combined. Avoid overmixing to keep the bread tender.
5. Step 5: Fold in the chopped nuts and crystallized ginger carefully, ensuring they are evenly distributed.
6. Step 6: Pour the batter into the prepared loaf pan and smooth the surface with a spatula.
7. Step 7: Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Step 8: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

• Use overripe bananas for maximum sweetness and moisture.
• Substitute crystallized ginger with 1 teaspoon of ground ginger if preferred.
• Try adding chocolate chips for a sweeter twist.
• For a nut-free version, simply omit the walnuts or pecans.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to one week, or freeze slices for up to 3 months. Reheat slices in a toaster or microwave before serving for a warm, fresh taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all butter instead of oil?

Yes, you can substitute vegetable oil with melted unsalted butter for a richer flavor. Just make sure it’s melted and slightly cooled before mixing.

How do I know when the banana bread is done?

The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Baking times can vary depending on your oven, so start checking at 50 minutes.

Gingerbread Banana Bread Moist Recipe

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★★★★★

4.8 from 63 reviews

This Gingerbread Banana Bread is a moist, flavorful twist on classic banana bread, infused with warm gingerbread spices and enriched with molasses. Perfect for cozy breakfasts or an afternoon snack, it combines ripe bananas, aromatic spices, chopped nuts, and crystallized ginger to create a deliciously spiced loaf that’s tender and inviting.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Dessert, Snack, Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 3 ripe bananas, mashed
• 2 large eggs
• 1/2 cup brown sugar, packed
• 1/3 cup vegetable oil or melted unsalted butter
• 1/4 cup molasses
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Add-ins

• 1/2 cup chopped walnuts or pecans
• 1/3 cup chopped crystallized ginger

Instructions

1. Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper to prevent sticking.
2. Combine Wet Ingredients: In a large mixing bowl, whisk together the mashed bananas, eggs, brown sugar, vegetable oil or melted unsalted butter, molasses, and vanilla extract until the mixture is smooth and evenly blended.
3. Mix Dry Ingredients: In another bowl, sift or whisk together the all-purpose flour, baking soda, baking powder, salt, ground ginger, ground cinnamon, ground nutmeg, and ground cloves to ensure the spices are evenly distributed.
4. Incorporate Dry into Wet: Gradually add the dry ingredients into the wet mixture, stirring gently and carefully just until combined. Be cautious not to overmix to maintain a tender crumb.
5. Fold in Add-ins: Gently fold in the chopped walnuts or pecans along with the chopped crystallized ginger, adding a delightful texture and burst of flavor.
6. Transfer Batter: Pour the batter into the prepared loaf pan, smoothing the surface with a spatula for even baking.
7. Bake: Place the pan in the preheated oven and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
8. Cool: Allow the bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing to ensure clean cuts.

Notes

• Use overripe bananas for best flavor and moisture.
• Adjust spice levels according to your taste preference.
• You can substitute walnuts or pecans with other nuts like almonds if desired.
• If you prefer a vegan option, substitute eggs with flax eggs and use vegetable oil instead of butter.
• Store banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Crystallized ginger adds a spicy-sweet bite; omit if you prefer less ginger flavor.

Keywords: Gingerbread Banana Bread, spiced banana bread, molasses banana bread, moist banana bread, holiday banana bread, ginger spiced bread