Description
A warm, spiced banana gingerbread loaf that balances caramel warmth, molasses depth, and bright banana sweetness.
Ingredients
Scale
- 3 medium ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup brown sugar, packed
- 1/3 cup molasses
- 1/2 cup (113 g) unsalted butter, melted
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts or pecans
- Optional: 1/2 cup chocolate chips or 1/3 cup raisins
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, and nutmeg until evenly combined.
- In a separate large bowl, mash the bananas until fairly smooth. Add the brown sugar, molasses, eggs, melted butter, and vanilla extract, and whisk until smooth and glossy.
- Gently fold the dry ingredients into the wet ingredients, stirring until just combined.
- If using nuts or chocolate chips, fold them in now.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55 to 65 minutes, rotating the pan halfway through. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For even slices, chill the fully cooled loaf for 30 minutes before cutting. Use very ripe bananas for maximum sweetness and moisture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 29.7g
- Sodium: 115mg
- Fat: 10.5g
- Saturated Fat: 3g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 52.2g
- Fiber: 1.8g
- Protein: 4.3g
- Cholesterol: 30mg