Banana Gingerbread Recipe (2024)

With ripe bananas, warming spices and molasses, this banana gingerbread loaf is perfect for the holiday season! Top this gingerbread with a simple icing sugar glaze, some freshly grated orange zest and candied ginger for one special treat. Great on Christmas morning with coffee, tea or your favourite holiday beverage.

The holidays are fast approaching, way faster than I kinda want it to!

Every year I say to myself that I’m not going to do as much baking.

What happens every year?

I bake tons!

Hubby and I don’t eat a ton of sweets, so we always have lots leftover.

The great thing about this banana gingerbread loaf, though, is that it’s not overly sweet (especially if you omit the glaze).

We can easily sit down with a thick slice with a cup of tea or coffee almost every day and never tire of it.

No lie, I can totally enjoy this gingerbread loaf year-round, just like my gingerbread cake!

Why We Love This Banana Gingerbread Recipe

• Banana bread is a great way to use overripe bananas.
• This loaf can be made ahead and enjoyed the next day (like Christmas morning).
• It’s prepped in about 10 minutes (the hardest thing to do is waiting for it to bake).
• No mixer needed. A whisk, spatula or spoon works good here.
• It makes your home smell amazing as it bakes!
• Baked goods are such a great homemade food gift for the holidays.
• Of course, it tastes delicious!

How To Make This Recipe

Full details on how to make this banana gingerbread are in the recipe card below, but here are the basics:

1. In a bowl, whisk together the dry ingredients: flour, baking soda, salt and spices.
2. In another bowl, mash the bananas.
3. To the bananas, add eggs, oil, molasses and brown sugar.
4. Whisk the banana/egg mixture so that everything is well combined.
5. Add the flour mixture to the banana mixture and whisk to combine.
6. Pour gingerbread batter into a prepared pan.
7. Bake, then allow the gingerbread to cool slightly before removing from the pan and fully cooling on a cooling rack.
8. Glaze and garnish with orange zest and candied ginger (if you like).

Do I Have To Glaze?

Not at all!

I’ve enjoyed this gingerbread loaf with and without glaze and it’s delicious both ways.

Alternatively, you can serve with some whipped cream or vanilla ice cream.

Can I Freeze This Gingerbread?

You sure can!

It’s better to freeze anunglazedgingerbread (as the glaze doesn’t look as pretty after freezing and thawing). However, you can still freeze the gingerbread if it’s glazed. No biggie, just something to keep in mind.

Wrap the cooled loaf in plastic food wrap, then wrap in aluminum foil (or just two layers of plastic food wrap). Place into a freezer-safe container. Don’t forget to label with the recipe name and date it was made.

When ready to enjoy, remove the loaf from the container (but still leave wrapped) and let thaw at room temperature.

The gingerbread loaf can be frozen for up to 3 months.

Tips for Making This Recipe

• Wait until your banana gingerbread is completely cool before glazing. Otherwise, the glaze will absorb right into the loaf.
• The glaze can be made as as thick (or as thin) as you like. Place your icing sugar in a bowl and add a tiny bit of juice. The more you add, the thinner your glaze will be (and vice versa).
• Don’t worry if you’ve made your glaze too thin or too thick. You can easily adjust that. If too thin, add more icing sugar. If too thick, add more liquid. Easy!

More Fun Holiday Recipes

• Eggnog Donuts With Eggnog Icing Sugar Glaze
• Gingerbread Coffee Creamer
• Chocolate Peppermint Cake
• Cookie Spread (especially the gingersnap version, perfect for the holidays!)

If you make this glazed gingerbread loaf, be sure to leave a comment below!