This post may contain affiliate links. See my privacy policy for details.

 Banana Gingerbread Loaf from @kitchenmagpie

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!

MY LATEST VIDEOS
MY LATEST VIDEOS

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

Those frozen bananas were the inspiration for this recipe. I’ll let you in on a little secret; Mr Magpie is seriously tired of banana bread. I personally don’t understand how this can even happen in a person’s lifetime, but apparently he’s just done.

Kaput. No banana bread for Mr Magpie.

Weirdo.

This actually never stops me from making it because a) I love it and b) we’ve talked about my never ending frozen banana supply before, yes? and c) the kids eat it.

And I mean really, what else do you do with frozen bananas other than a banana loaf or cake?

 Banana Gingerbread Loaf from @kitchenmagpie

I’ll tell you what.

Banana Gingerbread loaf.

Hells to the yes. Hells to ALL of the yes right here.

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

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.

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

 

4.8 from 5 votes
Banana Gingerbread Loaf
Prep Time
10 mins
Cook Time
1 hr
 
Use up your frozen bananas in a decadent banana gingerbread loaf for a new delicious twist on the old classic!
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 Facts
Banana Gingerbread Loaf
Amount Per Serving (2 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

9
Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

19 Comments

  1. 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.

  2. 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!!!!

  3. Chrystal Gramiak-Martin Reply

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

    • The Kitchen Magpie Reply

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

  4. BethanySylvester Reply

    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! 

  5. buddiegirl Reply

    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!

  6. Heather Dawn Reply

    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 Reply

      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

  7. Marla Childs Reply

    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!

Write A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Send this to a friend