Description
Moist Gingerbread Banana Bread combines ginger and molasses for a delightful treat.
Ingredients
Scale
- 3 large ripe bananas (overripe with brown spots)
- 2 large eggs (can substitute with flax eggs)
- 1 cup brown sugar (can use coconut sugar)
- 1/2 cup vegetable oil (or unsalted butter)
- 1/2 cup molasses (dark corn syrup can be a substitute)
- 1 teaspoon vanilla extract (optional but recommended)
- 2 cups all-purpose flour (can replace half with whole wheat flour)
- 1 teaspoon baking soda (ensure freshness)
- 1 teaspoon baking powder (ensure freshness)
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
- 1/4 cup crystallized ginger
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing and lining it with parchment paper.
- In a large mixing bowl, whisk together the mashed overripe bananas, eggs, brown sugar, vegetable oil or melted butter, molasses, and vanilla extract until smooth.
- In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and spices until evenly combined.
- Gently fold the dry ingredients into the wet mixture with a spatula until just combined.
- If using optional add-ins, gently fold them into the batter now.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick comes out clean or with a few moist crumbs.
- Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg