Banana Gingerbread

Gingerbread Banana Bread with Cinnamon Sugar Topping

There’s something extra cozy about banana bread during the colder months, and this gingerbread-inspired version is one I find myself making again and again. It’s deeply flavorful thanks to molasses and warm spices, incredibly moist from ripe bananas and sour cream, and finished with a crackly cinnamon sugar topping that makes every slice feel special.

If you love classic banana bread but crave something a little more festive, this recipe is the perfect blend of familiar and cozy, with just enough gingerbread flair to make it feel holiday-ready.

Why You’ll Love This Recipe

• Ultra-moist texture thanks to bananas, melted butter, and sour cream or Greek yogurt

• Warm gingerbread spices without overpowering the banana flavor

• Crackly cinnamon sugar topping that adds the perfect sweet crunch

• Easy to make with simple pantry ingredients

• Perfect for holiday baking, gifting, or cozy weekends at home

Ingredients

• Ripe bananas

• Salted butter

• Brown sugar

• Molasses

• Eggs

• Vanilla extract

• Sour cream or full-fat Greek yogurt

• All-purpose flour

• Baking soda

• Salt

• Ginger

• Cinnamon

• Cloves

• Nutmeg

Cinnamon Sugar Topping (Optional)

• Granulated sugar

• Cinnamon

• Ginger

Instructions

1. Preheat the oven to 350°F. Line a loaf pan with parchment paper.

2. Melt the butter and allow it to cool slightly. Mash the bananas in a large bowl until mostly smooth.

3. Add the melted butter, brown sugar, molasses, eggs, vanilla extract, and sour cream (or Greek yogurt) to the bananas. Stir until fully combined and glossy.

4. Sprinkle in the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Gently mix until just combined, being careful not to overmix.

5. Pour the batter into the prepared loaf pan and smooth the top.

6. Optional topping: In a small bowl, mix the granulated sugar, cinnamon, and a pinch of ginger. Sprinkle evenly over the top of the batter. This creates a beautifully crackly, crumbly crust once baked, and it’s absolutely worth it.

7. Bake for 55–65 minutes, checking at the 55-minute mark. If the top is browning too quickly, loosely tent with foil. The banana bread is done when a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.

8. Allow the loaf to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Tips for the Best Gingerbread Banana Bread

• Use very ripe bananas with lots of brown spots for the best sweetness and flavor.

• Don’t overmix once the flour is added; this keeps the loaf soft and tender.

• Tent with foil if needed to prevent the cinnamon sugar topping from over-browning.

• Let the bread cool fully before slicing so the crumb sets properly.

---

Storage & Freezing

• Store leftovers tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

• This loaf freezes beautifully. Wrap slices or the whole loaf tightly and freeze for up to 2 months. Thaw at room temperature before serving.

---

Final Thoughts

This gingerbread banana bread is everything I love about cozy baking: warm spices, rich flavor, and a soft, tender crumb topped with a hint of crunch. Whether you’re making it for a holiday brunch, a sweet gift, or just a quiet afternoon treat, it’s a recipe you’ll want to keep on repeat.

If you give it a try, I’d love to hear how it turns out!

Print

With ImageWithout Image

Banana Gingerbread

Yield: 8-10 (One loaf)

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 55 MinTotal time: 1 H & 10 M

This gingerbread banana bread is ultra-moist and warmly spiced, made with ripe bananas, molasses, and cozy gingerbread flavors. Finished with a crackly cinnamon sugar topping, it’s the perfect twist on classic banana bread for the holiday season.

Ingredients

• 3 ripe bananas, mashed (about 1 ¼ cups)
• 1/2 cup salted butter (one stick), melted and cooled
• 1/2 cup packed brown sugar
• 1/4 cup molasses
• 2 eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup sour cream or full-fat Greek yogurt
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 ½ tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg

Cinnamon Topping (Optional)

• 4 tbsp granulated sugar
• 1 tsp cinnamon
• pinch of ginger

Instructions

1. Preheat oven to 350°F. Line a loaf pan with parchment paper.
2. Melt the butter and allow it to cool slightly. Mash the bananas in a large bowl until mostly smooth.
3. Add the melted butter, brown sugar, molasses, eggs, vanilla extract, maple extract, and sour cream to the bananas. Stir until fully combined and glossy.
4. Sprinkle in the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Gently mix until just combined; avoid overmixing.
5. Pour batter into the prepared loaf pan and smooth the top.
6. Cinnamon sugar topping (Optional). Mix the ingredients for the cinnamon topping and sprinkle it over the top. - This will make the top crackly and crumbly, but it is worth it!
7. Bake for 55–65 minutes, checking at the 55-minute mark. If the top browns too quickly, loosely tent with foil. A toothpick should come out mostly clean, with only a few moist crumbs remaining.
8. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Equipment

1. loaf pan
2. Parchment paper
3. Wire rack
4. Spatula
5. Large bowl

Notes

• Add mix-ins like 1/2 cup of chopped walnuts, pecans, or chocolate chips.