Frosted Gingerbread Banana Bread
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 Eggless Mini Chocolate Chip Banana Bread, Vegan Pumpkin Spice Banana Bread, Blueberry Buttermilk Banana Bread, Coconut Chocolate Chip Banana Bread, or Almond Butter Banana Bread.
A Quick Look At The Recipe
- Recipe Name: Frosted Gingerbread Banana Bread
- Ready In: 1 hour 40 minutes
- Makes: 1-pound loaf
- Main Ingredients: butter, bananas, molasses, all purpose flour
- Flavor Profile: cozy gingerbread spice with a sweet banana flavor
- Dietary Info: no seed oils, gluten free swap available
- Difficulty: Easy!
- Why You’ll Love It: holiday twist on cozy banana bread
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Why You'll Love This Recipe
- Festive Flavor: Frosted Gingerbread Banana Bread combines the classic flavors of gingerbread with the sweet, moist taste of banana bread, creating a unique and delicious twist in this festive cake that is a perfect holiday brunch recipe.
- Warm and Spicy Aroma: The aromatic blend of ginger, cinnamon, and cloves creates the best gingerbread flavor and fills your kitchen with warm spices, 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 (right?), and this is an easy frosted gingerbread cake that can also be served for dessert!
There's nothing better than turning a classic recipe into a holiday inspired treat, like this banana gingerbread loaf. This Frosted Gingerbread Banana Bread uses overly ripe bananas (hello reducing food waste!) and turn them into a warm and cozy brunch or dessert. The use of ripe bananas adds sweetness and moisture to this gingerbread loaf cake.
If you are planning a holiday brunch, this is the perfect holiday recipe with delicious flavor! Serve it alongside other festive holiday faves like Healthy Gingerbread Granola With Olive Oil, Hot Chocolate Sweet Rolls, Peppermint Mocha Coffee Cake, Chocolate Peppermint Olive Oil Granola, and Sparkling Apple Cider Mimosas!
Ingredients
- Molasses: You'll nee blackstrap molasses for this recipe. Read more about the Difference In Molasses and Blackstrap Molasses.
- Bananas: Use overripe bananas. When bananas ripen their starches turn into sugars. This makes them sweet and also allows them to easily combine into batters like this.
- Flour: I use Cairnspring Mills Organic All Purpose Flour, it's my fave!
- Spices: My holy trio of spices for gingerbread is cinnamon, ginger and cloves. But, if you have a gingerbread spice mix you like (or want to include allspice or nutmeg), you can use that in place of all three spices. Check out my Homemade Gingerbread Spice Mix!
- Baking Powder: Use baking powder, not soda as it gives this gingerbread a more tender crumb.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips for Frosted Gingerbread Banana Bread
- Always weigh ingredients for the best results.
- I use a stand mixer here, but if you prefer to use a hand mixer, you can do that as well.
- Make sure your butter and sugar is creamed well and there's no chunks, before adding in the eggs and dairy.
- Having your dairy (eggs and milk) at room temperature is super helpful as it helps prevent the butter from seizing up. This will ensure you get a smooth batter and a tender crumb (not a dry banana bread).
- Make sure to let the banana bread cool completely before adding the frosting.
- You can leave off the frosting if you want a less sweet gingerbread bread.
- Make sure to store in an airtight container so it stays fresh.
- You can freeze this by wrapping in plastic wrap tightly, then wrapping in foil. Just thaw and enjoy!
- Gluten Free — Replace the all purpose flour with 318 grams (2 cups) gluten-free flour blend.
- High Altitude — Bake at 350°F for 1 hour or until a toothpick inserted in the center comes out clean.
How to Make Frosted Gingerbread Banana Bread
- Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal. (Or grease your loaf pan very well). 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, and milk.
- The, add the 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 15 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).
- To make the icing: In a small bowl, add the powdered sugar and water. Whisk until you have a smooth glaze.
- Remove the banana bread from the loaf pan.
- Spread or drizzle over the top of the banana bread.
Recipe 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.
Yes, you can use frozen bananas but you'll need to thaw them. Make sure to thaw completely either in the fridge overnight or at room temperature before beginning the recipe.
It creates a soft, tender texture and a rich, dark flavor and color. It's what gives this gingerbread banana bread loaf it's dark color and rich gingerbread flavor.
No, you need to use molasses in this recipe.
Poke it with a toothpick, chopstick or butter knife in the center. Ensure that it comes out clean (not wet). That's when you know it's done. If it comes out wet, bake for a few more minutes and test again in a different spot.
Under baking or not letting the loaf cool enough before slicing can cause this. Be sure banana bread is done before removing from the oven and let it cool completely! I know that's the hardest part.
Yes, this is super important. If you don't let it cool before frosting then the frosting will just melt into the banana bread. It's best when it's a thin glaze on top!
Because you didn't let the banana bread cool completely before frosting.
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!
No, this can be stored at room temperature as long as it is in an airtight container.
Yes, you can freeze the whole loaf or slices. Wrap the slices (or whole loaf) in plastic wrap and freeze for up to 3 months. Thaw and it's ready to enjoy!
More Gingerbread Recipes
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Frosted Gingerbread Banana Bread
Equipment
- Digital Food Scale
- Stand Mixer
- 1-pound Loaf Pan
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 15 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.
Video
Notes
- Always weigh ingredients for the best results.
- I use a stand mixer here, but if you prefer to use a hand mixer, you can do that as well.
- Make sure your butter and sugar is creamed well and there's no chunks, before adding in the eggs and dairy.
- Having your dairy (eggs and milk) at room temperature is super helpful as it helps prevent the butter from seizing up. This will ensure you get a smooth batter and a tender crumb (not a dry banana bread).
- Make sure to let the banana bread cool completely before adding the frosting.
- You can leave off the frosting if you want a less sweet gingerbread bread.
- Make sure to store in an airtight container so it stays fresh.
- You can freeze this by wrapping in plastic wrap tightly, then wrapping in foil. Just thaw and enjoy!
- Gluten Free — Replace the all purpose flour with 318 grams (2 cups) gluten free flour blend.
- High Altitude — Bake at 350°F for 1 hour or until a toothpick inserted in the center comes out clean.
Nutrition
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I am obsessed with this cozy and spiced banana bread!