Frosted Gingerbread Banana Bread
This moist banana bread is full of holiday cheer with the addition of molasses and gingerbread spices. This Frosted Gingerbread Banana Bread makes the best snack or dessert during the holidays.
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
Tips
- 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
Calories: 485kcalCarbohydrates: 86gProtein: 7gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 73mgSodium: 317mgPotassium: 369mgFiber: 2gSugar: 52gVitamin A: 460IUVitamin C: 3mgCalcium: 92mgIron: 3mg
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