Banana Gingerbread Loaf

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

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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?

sliced Banana Gingerbread Loaf and ripe bananas on side

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

a Loaf of Banana Gingerbread sliced, pink loaf pan on background

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.
close up slices of Banana Gingerbread Loaf, ripe bananas on background

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.

freshly baked Banana Gingerbread Loaf in a pink loaf pan

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,


Banana Gingerbread Loaf

Use up your frozen bananas in a decadent banana gingerbread loaf for a new delicious twist on the old classic!
4.96 from 65 votes
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!

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: 215IU, Vitamin C: 2.6mg, Calcium: 55mg, Iron: 1.6mg

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

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. Linda says

    This was so delicious! What a wonderful change from ordinary banana bread. So yummy!! I will be making this over and over again.5 stars

  2. Elisabeth says

    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!5 stars

  3. Vivienne says

    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.

  4. 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.

    • Zoe says

      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.5 stars

  5. Anju Agarwal says

    Can I bake the banana ginger bread without eggs. If yes what should be the substitute for egg.

    • Molly says

      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.

      • Molly says

        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!

  6. B.houser says

    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.5 stars

  7. Alina says

    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.4 stars

  8. AggieBee says

    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).4 stars

  9. Michelle says

    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.5 stars

  10. Kathleen says

    My family found the molasses flavor was way too overpowering. Next time, I will reduce the molasses and add more ginger. Super moist!5 stars

  11. 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!!5 stars

  12. Yany says

    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.1 star

    • yany says

      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.5 stars

  13. Abby says

    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!!!!!!!5 stars

    • Karlynn Johnston says

      That’s awesome to hear!!! This is one of my favorite recipes ever!5 stars

  14. 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?

  15. 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!

  16. Decadence says

    Was super delicious! I just added a cup of raisins and replaced the molasses with treacle and was really yum! Thank you!!5 stars

  17. 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?5 stars

    • Karlynn says

      Yes fancy is like baking molasses. As long as it’s lighter and sweeter!5 stars

  18. Cheryl says

    I made this banana gingerbread with 4 super over ripe bananas. It is hands down my new favorite dessert! Better than chocolate!5 stars

  19. 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 stars

    • TracyMB says

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

  20. gk says

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

  21. 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!!!!5 stars

    • Karlynn Johnston says

      I’m totally going to try all zucchini! You are brilliant!5 stars

  22. 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!

  23. 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! 

    5 stars

  24. 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!

    5 stars

    • thekitchenmagpie says

      buddiegirl It’s VERY good! We are hooked!

  25. 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

  26. 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!

    5 stars

4.96 from 65 votes (40 ratings without comment)

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