Frosted Gingerbread Banana Bread
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Moist, fluffy, and bursting with holiday cheer — this Frosted Gingerbread Banana Bread is a must bake this holiday season! Just like traditional banana bread, but with all the flavors of Christmas that include molasses, ginger, cinnamon, cloves, and a sweet glaze.
For more banana bread recipes, check out my Eggless Mini Chocolate Chip Banana Bread, Almond Butter Banana Bread, or my Maple Banana Bread with Vanilla Bean Glaze.
Table of Contents
This Frosted Gingerbread Banana Bread is my new favorite gingerbread recipe this holiday season! I created this Frosted Gingerbread Banana Bread simply because I had blackened bananas in my pantry.
I know I always talk about how I’m making banana bread because I have black bananas! But some of my favorite recipes have come of it, like my Eggless Mini Chocolate Chip Banana Bread. But this easy frosted gingerbread cake recipe is so good — and I would even leave out bananas to ripen for it, yes, it’s that special!
You can make this Frosted Gingerbread Banana Bread as an easy holiday brunch recipe. I love serving this has a holiday brunch recipe as it’s sweet and has a subtle banana flavor, which kind of makes it feel like a morning pastry. But, it also has a sweet glaze so it also makes a delicious holiday dessert recipe with a glass of milk or even a cocktail!
This Frosted Gingerbread Banana Bread is moist, fluffy, and bursting with holiday cheer! This also makes an amazing holiday gift for friends, family, or neighbors.
Why You'll Love This Recipe
Festive Flavor Fusion: Frosted Gingerbread Banana Bread combines the classic flavors of gingerbread with the sweet, moist taste of banana bread, creating a unique and festive cake that is a perfect holiday brunch recipe.
Warm and Spicy Aroma: The aromatic blend of ginger, cinnamon, and cloves in this easy frosted gingerbread cake fills your kitchen with a warm and inviting scent, evoking the cozy feeling of winter baking.
Moist and Tender Crumb: The addition of ripe bananas ensures that this bread stays incredibly moist and tender, making each slice a delightful experience that melts in your mouth.
Brunch or Dessert: Because it's the holidays, this is the perfect holiday brunch recipe (because it's banana bread!). But banana bread is basically cake, and this is an easy frosted gingerbread cake that can also be served for dessert.
Ingredients
- Butter: Organic Valley Salted Butter is my fave!
- Cane Sugar: I used Costco Kirkland Organic Cane Sugar as I always buy this around the holidays when I'm baking a lot.
- Molasses: I love Wholesome Blackstrap Molasses, it's what I used here.
- Eggs: Organic Valley Large Eggs are the best!
- Bananas: Use very ripe, black bananas.
- Milk: Organic Valley Grassmilk or dairy free milk also works.
- Flour: I use Cairnspring Mills Organic All Purpose Flour, it's my fave!
- Spices: My holy trio of spices for gingerbread is Frontier Co-Op Organic Korintje Cinnamon, Frontier Co-Op Organic Cloves, and Frontier Co-Op Organic Ginger.
- Powdered Sugar: I use Wholesome Organic Powdered Sugar.
- Salt and Baking Powder: Necessary for banana bread!
Tools Needed
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and molasses. Mix on low until combined and there are no chunks of butter.
Step 3
Add the bananas, eggs, milk, flour, cinnamon, cloves, ginger, baking powder, and sea salt in that order. Mix on low until combined. Transfer the batter to the prepared baking pan.
Step 4
Bake for 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the baking pan. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 5
To make the icing: In a small bowl, add the powdered sugar and water. Whisk until you have a smooth glaze. Drizzle over the top of the banana bread.
FAQ's
Yes, you can make this a day in advance of when you plan to serve it. I usually make this at night, the day before. Then I let it cool all night. And in the morning, I will remove it from the pan and glaze it.
Yes, if you don’t want to use cow’s milk, you can use coconut milk. I’ve made this with coconut milk and it’s delicious! You could also use almond milk or pistachio milk.
Just like traditional banana bread, this easy frosted gingerbread cake is also moist. So, it should be stored in an airtight container of some kind. This can mean a cake dome or a Tupperware. You can also wrap in plastic wrap if you must, but I highly recommend the eco-friendlier options!
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Frosted Gingerbread Banana Bread
Ingredients
Batter
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 85 grams blackstrap molasses
- 2 large bananas (very ripe)
- 2 large eggs (room temperature)
- ½ cup milk (room temperature)
- 318 grams all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
Icing
- 142 grams powdered sugar (sifted)
- 2 tablespoons water
Instructions
- Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and molasses. Mix on low until combined and there are no chunks of butter.
- Add the bananas, eggs, milk, flour, cinnamon, cloves, ginger, baking powder, and sea salt in that order. Mix on low until combined. Transfer the batter to the prepared baking pan.
- Bake for 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the baking pan.
- To make the icing: In a small bowl, add the powdered sugar and water. Whisk until you have a smooth glaze. Drizzle over the top of the banana bread.
- Store in an airtight container for up to 3 days.
Notes
Nutrition
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