I love this recipe because it blends two favorites—banana bread and gingerbread—into one incredibly tender, flavorful loaf. I appreciate how quickly it comes together with simple pantry staples, and how beautifully it fills the kitchen with warm spices as it bakes. The glaze makes it feel extra special, and I find it’s a great way to use up ripe bananas in the winter months.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
cooking spray
Bread: 2 large ripe bananas ⅔ cup packed dark brown sugar ½ cup molasses ½ cup vegetable oil 2 large eggs ¼ cup milk 2 cups all-purpose flour 2 teaspoons ground ginger 1 ½ teaspoons ground cinnamon 1 ¼ teaspoons baking soda ½ teaspoon ground cloves ½ teaspoon ground allspice ¼ teaspoon salt
I begin by preheating my oven to 325 degrees F (165 degrees C) and spraying a 9×5-inch loaf pan with cooking spray.
To make the bread, I mash the bananas in a large bowl using a fork. I stir in the brown sugar, molasses, vegetable oil, eggs, and 1/4 cup milk until everything is well combined. In another bowl, I mix the flour, ginger, cinnamon, baking soda, cloves, allspice, and salt. I pour the dry ingredients into the banana mixture and stir until just incorporated, being careful not to overmix. I transfer the batter to the prepared loaf pan.
I bake the loaf for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Once it’s done, I let it cool completely for at least 30 minutes before turning it out of the pan.
To prepare the glaze, I combine 1 tablespoon of milk, the corn syrup, and the melted butter in a bowl. I add the confectioners’ sugar and stir until smooth. Then I add the vanilla and just enough of the remaining milk to reach a drizzle-consistency. I pour the glaze over the cooled loaf and let it set before slicing.
Servings and Timing
This recipe makes 12 servings and yields one loaf. The total time is about 1 hour and 40 minutes: 10 minutes of prep, 1 hour of baking, and at least 30 minutes of cooling time.
Variations
I sometimes stir in chopped pecans or walnuts for a bit of crunch. If I want extra banana flavor, I add a third banana and increase the flour slightly. A touch of orange zest or a pinch of nutmeg gives the gingerbread spice a bright twist. For a lighter glaze, I thin it out more and drizzle lightly instead of fully coating the loaf.
Storage/Reheating
I store the cooled loaf tightly wrapped at room temperature for up to three days. If I want it to last longer, I refrigerate it for up to a week. This loaf freezes beautifully; I wrap it in plastic and foil and freeze for up to two months. To enjoy later, I thaw it at room temperature and warm slices gently in the microwave for a few seconds.
FAQs
Can I make this without the glaze?
Yes, I sometimes skip the glaze or dust the loaf with a little powdered sugar.
Can I use frozen bananas?
Yes, I thaw them completely and drain excess liquid before using.
Can I substitute the vegetable oil?
I use melted butter or a neutral oil like canola if I prefer.
Can I make this recipe dairy-free?
I substitute the milk with almond or oat milk and use a dairy-free glaze.
What can I use instead of molasses?
Dark corn syrup or maple syrup works, though the gingerbread flavor will be milder.
Why did my bread sink in the middle?
This can happen if it’s underbaked or if the batter was overmixed. I check with a toothpick to ensure it’s fully baked.
Can I add chocolate chips?
Yes, I stir in up to 1 cup for a sweeter variation.
Can I bake this as muffins?
Yes, I divide the batter into a lined muffin tin and bake for about 18–22 minutes.
How do I know the loaf is baked through?
A toothpick inserted into the center should come out clean or with just a few crumbs.
Can I double the recipe?
Yes, I double the ingredients and bake two loaves, adjusting the time only slightly if needed.
Conclusion
I love making this Banana Gingerbread with Vanilla Glaze whenever I want a tender, warmly spiced loaf that feels both comforting and festive. The combination of ripe bananas, rich molasses, and aromatic spices makes every slice delicious, and the simple vanilla glaze elevates it beautifully. It’s a wonderful treat to share or enjoy with a warm drink on a cozy day.
A tender, warmly spiced banana gingerbread loaf sweetened with ripe bananas and molasses, finished with a smooth vanilla glaze for the perfect cozy holiday treat.
Ingredients
Cooking spray
Bread:
2 large ripe bananas
2/3 cup packed dark brown sugar
1/2 cup molasses
1/2 cup vegetable oil
2 large eggs
1/4 cup milk
2 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon salt
Glaze:
2 tablespoons milk, divided
1 tablespoon light corn syrup
1 tablespoon butter, melted
1 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
Instructions
Preheat oven to 325°F (165°C). Spray a 9×5-inch loaf pan with cooking spray.
Mash bananas in a large bowl. Stir in brown sugar, molasses, vegetable oil, eggs, and 1/4 cup milk until well combined.
In another bowl, whisk together flour, ginger, cinnamon, baking soda, cloves, allspice, and salt.
Add dry ingredients to banana mixture and stir until just combined. Do not overmix.
Pour batter into prepared loaf pan and bake 60–70 minutes, or until a toothpick inserted in center comes out clean.
Cool in pan for at least 30 minutes, then turn out and cool completely.
For the glaze, mix 1 tablespoon milk, corn syrup, and melted butter. Add confectioners’ sugar and stir until smooth. Add vanilla and remaining milk as needed for drizzling consistency.
Pour glaze over cooled loaf and let set before slicing.
Notes
Add chopped pecans or walnuts for crunch.
Use a third banana and a bit more flour for stronger banana flavor.
Add orange zest or nutmeg for extra warmth.
Freezes well wrapped tightly for up to two months.
