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Banana Gingerbread Loaf

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Gingerbread Loaf
Gingerbread Loaf

You read that right.Banana…..GINGERBREAD. Oh, thank the heavens that I finally came up with something else to use up those brown frozen bananas at the bottom of my freezer! If you have been hanging around here on The Kitchen Magpie for a while now, you’ll know that I have this never ending stash of bananas in my freezer. Which amazes me because I would swear that my daughter actually lives on bananas most days. So if she’s eating them 24/7, how do I even end up with anything for my freezer?

Well, I have a treasure trove of frozen bananas, folks. There are always TONS of frozen bananas to use up.

Banana Gingerbread Loaf from @kitchenmagpie

Tips and Tricks for Making Gingerbread Loaf

  • You can choose your own baking adventure with this loaf as well. As I mentioned before, I used cooking molasses, which is what you use in real gingerbread for that magnificent molasses flavour.
  • If you are up for a lighter molasses touch, then you will use fancy molasses. It will make the loaf sweeter and lighter. Me, I like this one. I like that it’s not that sweet, that it kicks you in the teeth with its bold molasses flavour but I am a molasses lover through and through.
  • Make sure to bake this until a cake tester or toothpick inserted comes out clean.

 Banana Gingerbread Loaf from @kitchenmagpie

This banana gingerbread was freaking fantastic. Daringly dark, kick-you-in-the-teeth gingerbread flavour with the moistness that you associate with banana bread. However, there is almost NO banana flavour in this loaf. I used cooking molasses which is a beautifully bold flavour that overpowers pretty much everything else that you put in the loaf.

 Banana Gingerbread Loaf from @kitchenmagpie

This is going into the regular baking rotation for using up bananas, I don’t care that it’s more of a holiday flavour. This load masks the banana flavour so well that Mr Magpie has been eating it like crazy.

This recipe is also for two loaves, because let’s face it, when you need to use up bananas….you really need to use up bananas. The truth is that nothing ages as well as a banana loaf does. These will freeze (if they last) and they also are even better three or four days after baking.

So, who’s in? Who’s ready to use up those frozen bananas in a delicious new loaf?

Love you more than chocolate,

Karlynn

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Use up your frozen bananas in a decadent banana gingerbread loaf for a new delicious twist on the old classic! #bananabread #gingerbread

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Banana Gingerbread Loaf

Use up your frozen bananas in a decadent banana gingerbread loaf for a new delicious twist on the old classic!
5 from 12 votes
Prep Time
10 minutes
Cook Time
1 hour
Course
Dessert
Cuisine
American
Servings
24
Calories
216
Author
Karlynn Johnston

Ingredients

  • 3/4 cup butter softened
  • 1 cup brown sugar white if you want a sweeter loaf
  • 2 eggs
  • 3 cups of mashed bananas around 6-7 medium banana's
  • 1 cup of molasses cooking molasses for deep dark flavour, fancy molasses for a lighter flavour
  • 3 cups of flour
  • 2 1/2 tsp ginger
  • 2 tsp cinnamon
  • 1 tsp cloves
  • 1/2 tsp nutmeg
  • 1 tsp baking powder
  • 1 tsp baking soda

Instructions

  1. Pre-heat your oven to 350 degrees F.
  2. Grease and flour two loaf pans.
  3. Beat the butter and sugar until light and fluffy.
  4. Beat in the eggs until combined.
  5. Mix in the banana and molasses until completely combined.
  6. In a separate bowl, whisk together the dry ingredients.
  7. Mix the dry ingredients into the wet mixture until completely mixed in.
  8. Divide the batter between the loaf pans and bake for 50-60 minutes, until a cake tester inserted comes out clean.
  9. Remove and cool for 10-15 minutes, then remove from the pans onto a wire rack and cool completely.
  10. Store wrapped up and enjoy!

Nutrition Information

Calories: 216kcal, Carbohydrates: 38g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 28mg, Sodium: 117mg, Potassium: 368mg, Fiber: 1g, Sugar: 23g, Vitamin A: 4.3%, Vitamin C: 3.1%, Calcium: 5.5%, Iron: 9.1%

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Decadence says

    Was super delicious! I just added a cup of raisins and replaced the molasses with treacle and was really yum! Thank you!!

  2. Margo Haynes says

    This sounds delicious the only molasses I’ve found here in the U.S. is Grandma’s Molasses really dark molasses with the sulfur in it or the lighter one by her, would that be what you refer to as “baking” molasses?

    • Karlynn says

      Yes fancy is like baking molasses. As long as it’s lighter and sweeter!

  3. Cheryl says

    I made this banana gingerbread with 4 super over ripe bananas. It is hands down my new favorite dessert! Better than chocolate!

  4. Chris says

    I made this banana ginger bread tonight & it is Deeeeelish! I added 3/4 cup of soaked crystallized ginger chopped into bite sized bits & 1/2 cup of dark chocolate bits. I also did half butter & half coconut oil (healthier fat) & added about 3 table spoons of olive oil. The end result produced a lovely moist cake/bread. Next time I make it I’ll add about a teaspoon of finely grated fresh ginger as I think it could have been more gingery & dried powdered ginger is never quite gingery enough for me. I like a ginger that packs a bit of a punch. It would also be great with a little rum drizzled over, stored for a week so all those flavors mingle & served warm with ice cream.

  5. TracyMB says

    I’m wondering the same thing… 4×8 or 5×9?

    • TracyMB says

      Oooh, definitely a 9×5.. that’s a whole lotta batter. Delicious. 🙂

  6. gk says

    This looks sooo good, are the 2 pans 9 by 5 or 8 by 4? thanks 🙂

  7. Janelle says

    This ginger loaf works well with whole wheat flour and even half banana half zucchini ( which I needed to use because they got way to huge in my garden. I imagine it could be a zucchini ginger loaf.
    Either way it was super yummy!!!!

    • Karlynn Johnston says

      I’m totally going to try all zucchini! You are brilliant!

  8. Chrystal Gramiak-Martin says

    Do we use white or brown sugar? The ingredients say brown the instructions say white.

    • The Kitchen Magpie says

      Brown for less sweet; white for sweeter. I’ll
      edit that in!

  9. BethanySylvester says

    I bought molasses especially for this recipe, so excited to try it and deviate from my normal banana bread recipe. AND that glass pyrex loaf pan?!? I’m swooning! Making this bread tonight. Thanks for the recipe! 

  10. buddiegirl says

    Oh, oh, oh, two of my favourites, bananas and gingerbread in one simple recipe.  I can’t wait to try this, it looks so yummy!

    • thekitchenmagpie says

      buddiegirl It’s VERY good! We are hooked!

  11. Heather Dawn says

    2 questions…1) Is there supposed to be a leavening agent in the recipe? 2) Does the recipe use brown or white sugar?

    • Guys Cook Too says

      Yep! Also looking for an answer on the sugar thing..recipe calls for brown but instructions talk about white…thanks.

    • Marina says

      @ Heather Dawn, asking about leavening agent:
      1 tsp baking powder
      1 tsp baking soda

      listed below spices at the bottom

  12. Marla Childs says

    Just pulled these out of the oven and my kitchen smells great! And I used up a good chunk of my banana stash. \U0001f60a Thanks for the recipe!

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