Banana Gingerbread Loaf Recipe

Easy to make, deliciously spiced Banana Gingerbread Loaf Recipe
Banana Gingerbread Loaf is one of my favourite fall loaf cakes. It’s easy to make, deliciously spiced and keeps really well too.

I first blogged this recipe back in 2013 and I’m bringing it back because it’s just so darn good. I love all things gingerbread – from Gingerbread Muffins to Gingerbread Cookies – and this Banana Gingerbread Loaf is one of my favourite cold weather treats. I love it just slightly warm from the oven but I like it equally well a few days later when it has had a chance to sit for a while. The loaf keeps beautifully at room temperature for several days and the flavours deepen as it waits for you to enjoy it – that is, if you can leave it alone!

Banana Gingerbread LoafBanana Gingerbread Loaf is perfect with a cup of tea in the afternoon or with coffee for breakfast but it’s mild enough that your kids will also enjoy it as an after school snack. Need a special dessert? Banana Gingerbread Loaf is also lovely sliced and served with good vanilla ice cream. Sprinkle the ice cream with a bit of ginger for garnish and you’ve got a dessert pretty enough to be served at an autumn or winter dinner party.

Banana Gingerbread Loaf

Adding banana to gingerbread gives an extra special depth of flavour and makes this recipe beautifully moist. The spices are really well balanced and make the house smell amazing while the loaf is baking. Buttermilk gives my Banana Gingerbread Loaf a lovely tang but don’t run out in the cold just to get it. You can always measure ordinary milk out ahead of time and just add a teaspoon of vinegar or lemon juice. Let it sit at room temperature for 5 to 10 minutes and you are good to go.

Banana Gingerbread Loaf is fine served plain but I love to enhance it with an easy Ginger Glaze. It just kind of elevates the loaf from lovely to sublime. Make sure the loaf is totally cool before you glaze it though.

Easy to make, totally tasty and a great loaf for keeping, my Banana Gingerbread Loaf is likely to become one of your favourite bakes. It certainly is one of mine!

5.0 from 7 reviews
Banana Gingerbread Loaf
 
Author:
Serves: 1 loaf
Ingredients
  • 2 large ripe bananas, mashed
  • ½ cup molasses
  • ½ cup brown sugar, lightly packed
  • ½ cup buttermilk
  • 1 egg, lightly beaten
  • ¼ cup mild olive oil
  • 2 cups all purpose (plain) flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • For the glaze
  • ½ cup icing sugar (confectioner’s sugar)
  • 2 to 3 teaspoons water
  • ½ teaspoon ginger
Instructions
  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour or line a 8½ by 4½ inch (2 lb) loaf pan.
  3. Peel and mash the bananas in a medium bowl.
  4. Stir the molasses, sugar, buttermilk, egg and olive oil into the mashed banana. Set aside.
  5. Sift the flour, baking powder, baking soda, salt, ginger, cinnamon, ground cloves and nutmeg together into a large bowl.
  6. Stir in the banana mixture until thoroughly combined, but do not over-mix.
  7. Pour the batter into the loaf pan and bake for 40 to 50 minutes, or until a skewer inserted in the centre of the loaf comes out clean.
  8. Let the loaf cool in the pan for about 15 minutes and then carefully remove and cool completely on a wire rack.
  9. To make the glaze:
  10. Sift together the icing sugar and the ginger.
  11. Gradually add the water, a bit at a time, until a creamy, drizzle-able consistency is reached.
  12. Place a sheet of baking parchment or waxed paper underneath the wire rack with the cooled cake on it.
  13. Drizzle the glaze over top of the cake.
  14. Allow the glaze to set for at least a half hour before slicing.
  15. Store your Banana Gingerbread Loaf in a sealed container at room temperature.

More Delicious Loaf Cake Recipes

Butternut Pecan Loaf Cake

Fig and Honey Yogurt Loaf Cake

Applesauce Date and Walnut Loaf Cake

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Article by April Harris

April has written 1217 great articles for us.
April is a food, lifestyle and travel writer who lives in Berkshire, England. She shares inspiration, tips and trends for anyone who loves food, cooking, entertaining, fashion, travel and the finer things in life at her blog, AprilJHarris.com.
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Comments

  1. This sounds like a wonderful flavor combination! thanks.

  2. Ooh this looks yummy and I like the idea of the butternut pecan loaf too. Thanks for sharing, over from Funtastic Friday (a little late) 🙂

  3. This sounds fantastic! I’m always looking on a new twist on Banana bread, since my freezer is always full of ripe bananas, LOL.

  4. I looks terrific.
    I must say that although banana bread is very known in the UK and USA, here we rarely eat it.
    I should really try this recipe 🙂

    • Thank you, Winnie. I know what you mean, when I first came to the UK banana bread wasn’t that well known here either. It’s become much more popular in recent years 🙂

  5. What a gorgeous cake April! And I love your New Year’s resolution to bake more! Can’t wait to see all the new goodies that come out of your kitchen!

  6. My son loves banana bread and gingerbread. I would have never thought to put those 2 flavors together. It sounds awesome! He is going to love you for this :).

  7. I would have never thought to combine gingerbread with banana bread! This sounds delicious!

  8. April, this sounds scrummy! Can’t wait to make a loaf and have a slice with a nice cuppa tea!

  9. This looks absolutely delicious! Thanks for linking up to Best of the Blogosphere.

  10. This looks absolutely delish! Just love gingerbread anything. Thanks for linking up to Funtastic Friday. Hope to see you again this week.

  11. April, this sounds amazing. The combination of gingerbread and banana is genius, and I love to bake with buttermilk. I never have to run out in the cold to get buttermilk- I almost always have some in my freezer, lol! I am so glad you shared this with us at Treasure Box Tuesday- pinned! 🙂

  12. This bread sounds so yummy, and my husband loves gingerbread too! I’ll have to give it a try. 🙂 I hope you can stop on by and share this or any other recipe with us on Five Friday Finds!

  13. Banana bread is always popular, but the gingerbread would give it a little something extra. What a great recipe. Please come share your blog posts over at the Home Matters Linky Party! We’d love to have you for a visit. The Door is OPEN! http://lifewithlorelai.com/2015/01/22/home-matters-linky-party-21/ 🙂

    ~Lorelai
    Life With Lorelai

  14. I’m not that big on plain old banana bread. I love the gingerbread twist to this, April! Thank you for sharing.

  15. Delicious Banana ginger bread bread, April, I love to make it for myself.

  16. Hi April,
    I would love a nice slice of your Banana Gingerbread with my afternoon tea. Thanks so much for sharing with Full Plate Thursday and have a great week.
    Come Back Soon!
    Miz Helen

  17. Yum, yum, yum! Hey thanks for stopping by #TryaBiteTuesday – pinned & scheduled a fb share for later today of your yummy Banana Gingerbread Loaf (sounds so scrumptious!) – hope to see you again next week!

  18. This Banana Gingerbread is such an amazing idea. I can’t wait to try this recipe.

  19. Whoa!! That looks absolutely terrific! I really want a slice right now!

  20. Absolutely beautiful, and perfect for this chilly weather with a cup of tea!

  21. Cindy Gordon says:

    Now this looks delicious. I am a huge fan of both flavors but haven’t had them together! I am excited for this!

  22. Mike Ross says:

    With two large bananas about to become too ripe, I made this banana gingerbread loaf tonight. It is TOO good!! My wife, daughter and & I have already eaten a third of it before it fully cooled.

    I’d feared that the clove or molasses flavors would overwhelm, but they did not. This is an excellent recipe. (My only modification was using 2 tsp of minced fresh ginger plus 1/4 tsp ground ginger in place of the 1 tsp ground ginger.)

    This is especially good with the feijoa-ginger jam I made earlier this week. (http://www.bite.co.nz/recipe/1496/Feijoa-jam-with-vanilla-and-fresh-ginger/), which I made with extra minced fresh ginger.

    • Thank you so much, I’m so glad you all enjoyed it, Mike. The fresh /dried ginger combo would be lovely, good idea! I had a look at your jam recipe. I’m not familiar with Feijoa fruit – I don’t think we have them in the UK – but it sure does look good!

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