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.
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.
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.
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,
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Banana Gingerbread Loaf
- Prep Time
- 10 minutes
- Cook Time
- 1 hour
- Total Time
- 1 hour 10 minutes
- Karlynn Johnston
- 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 teaspoons ginger
- 2 teaspoons cinnamon
- 1 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pre-heat your oven to 350 degrees F.
- Grease and flour two loaf pans.
- Beat the butter and sugar until light and fluffy.
- Beat in the eggs until combined.
- Mix in the banana and molasses until completely combined.
- In a separate bowl, whisk together the dry ingredients.
- Mix the dry ingredients into the wet mixture until completely mixed in.
- Divide the batter between the loaf pans and bake for 50-60 minutes, until a cake tester inserted comes out clean.
- Remove and cool for 10-15 minutes, then remove from the pans onto a wire rack and cool completely.
- Store wrapped up and enjoy!
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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Comments & Recipe Tips Share a tip or comment!
Has anyone tried making this gluten free? I’m trying to decide whether to use 1:1 gluten free blend or if I can use sun flower meal for a nicer texture. (Fine Sunflower meal pretty much acts the same as almond flour in my experience)
This looks amazing and I’m looking forward to making it, trying it, and sharing it!
I’m looking forward to trying this recipe. I haven’t had gingerbread in a long time and I was going to make a banana bread bundt cake with raisins and chopped pecans. Has anyone made this recipe in a bundt cake? If so, does the bake time change? I appreciate feedback.
Evelyn Dwyer says
I followed instructions to the letter. I also put in some raisins. The two loaves were still not very good. Maybe I should have also added some white sugar. The ginger was kinda flat tasting. There was a bitter flavor occasionally? The cloves were whole so I mostly ground them into powder for the 1/2 tsp.
So obsessed with this banana gingerbread loaf! Stays moist days and days after being baked/cut, with a wonderful molasses and spice flavour. The recipe is very forgiving if you tend to do your own thing and not measure super well, I’ve always eyeballed spices and adjusted for what I have on hand, and this has always come out tasty.
Anju Agarwal says
Can I bake the banana ginger bread without eggs. If yes what should be the substitute for egg.
You can use flax egg. Per egg: 1.5 Tbsp ground flax mixed with 2.5 Tbsp of water (so 3 Tbsp flax and 5 Tbsp water for this recipe). Let it sit a few minutes to let it gel before adding to the recipe. You can also use chia seed in the same ratios.
Oops I mean one egg is 1 Tbsp Ground flax to 2.5 Tbsp water – so 2 Tbsp flax and 5 Tbsp water for this recipe. Same for the chia!
Renee Titus says
Perfect! Thank you.
First I should confess up front that I love molasses. That being said, this bread is amazing. My daughter just had a C-section and I have been looking for ways to add iron to her diet. This bread has the potassium and iron plus dense, moist, decadence. With the added plus of ginger, this is health food, but don’t tell my five year old picky eater to the nth degree grandaughter because once she got past the dark color, (I used blackstrap molasses) she loved it. So happy I found this recipe.
Has anyone tried to use this recipe for cupcakes? I want to try it out this weekend but I’m not sure how to adjust baking temp and time.
Flavor was good but mine definitely needed more bake time than recommended. I baked mine for 65mins and it still came out slightly under done (cake tester was clean but there was a small strip of under baked bread along the bottom) and sank during cooling. Next time I will bake 45mins uncovered and 25-30mins covered (edges were a little too crispy at 65mins).
This a delicious! I used 1/c butter and 1/4 c fat free greek yogurt just to reduce the fat..I bakedninn3 small loaves to make sharing easier. It was delicious. I will make this again.
My family found the molasses flavor was way too overpowering. Next time, I will reduce the molasses and add more ginger. Super moist!
Becky D says
Delish!! Has more of a banana flavor as it cools. Making another batch right away (lots of frozen bananas!). Cool, slice, package individually to freeze for breakfast. Amazing that 7 bananas was EXACTLY 3 cups! Used everything just as listed. Came out great. I used fresh ginger but will use a little more. Love that ginger flavor. This is definitely a keeper! Thanks for sharing!!
That did not taste very good. I was expecting more with the five stars posted. The only thing I have changed is the white sugar, I used coconut sugar instead. I have sifted all the dry ingredients too.
My apologies, I understand why I find it metallic tasting. I have food intolerances. I forgot molasses is one of the thing I cannot eat. My friend finds it delicious. My apologies again.
My mum made this the other day and sent me the recipe, telling me I urgently need to try this.
I will LITERALLY never make regular banana bread again. Holy crap this is SO good!!!!!!!
Karlynn Johnston says
That’s awesome to hear!!! This is one of my favorite recipes ever!
Donna Hunt says
This is just what I was searching for this morning and I can’t wait to try it! Problem is I only have a couple of bananas on hand. If I half the recipe, do you think adding unsweetened applesauce to make up the difference would work well?
Fran Weekes says
Made the Gingerbread Banana loaf for the annual family camping trip as my contribution to the community breakfast. It was so good that even the ones who claim they do not like banana bread were taking seconds! and asking for the leftovers (my Mother). Added walnuts because I like them. Also made the Calico Beans with turkey kielbasa subbed for the ground beef to include the niece does not eat beef/pork. The beans were delish and the hardcore meat eaters did not know it was turkey! And Mom asked for leftovers!
Was super delicious! I just added a cup of raisins and replaced the molasses with treacle and was really yum! Thank you!!
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?
Yes fancy is like baking molasses. As long as it’s lighter and sweeter!
I made this banana gingerbread with 4 super over ripe bananas. It is hands down my new favorite dessert! Better than chocolate!
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.
I’m wondering the same thing… 4×8 or 5×9?
Oooh, definitely a 9×5.. that’s a whole lotta batter. Delicious. 🙂
This looks sooo good, are the 2 pans 9 by 5 or 8 by 4? thanks 🙂
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!
Margaret Kufuor-Boakye says
Sent this to all my friends.
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!
Carla Armstrong says
Just made this tonight. This is good!
The Kitchen Magpie says
So glad that you liked it!
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!
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!
buddiegirl It’s VERY good! We are hooked!
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.
@ Heather Dawn, asking about leavening agent:
1 tsp baking powder
1 tsp baking soda
listed below spices at the bottom
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!
The Kitchen Magpie says
Hope you love them!!