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.

Icing sugar glazed banana gingerbread garnished with candied ginger and orange zest.

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:

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

Collage of steps to make glazed banana gingerbread.

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.

Cut icing sugar glazed banana gingerbread loaf, showing the interior texture.

Can I Freeze This Gingerbread?

You sure can!

It’s better to freeze an unglazed gingerbread (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.

Stack of three slices of glazed banana gingerbread.

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!

Overhead shot of a loaf of glazed banana gingerbread with slices cut out of it.

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!

Banana Gingerbread Recipe

Dawn | Girl Heart Food

5 from 10 votes

Print Recipe Save Recipe

Prep Time 10

Cook Time 50

Cooling Time 2

Total Time 3

Course Dessert

Servings 8 slices (approximately) or 1 loaf

Ingredients

Banana Gingerbread

Baking spray or butter, to grease loaf pan
2 cups all-purpose flour, spooned into cup and leveled off with a butter knife
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
¾ cup mashed bananas, from about 2 to 3 small ripe bananas
2 large eggs
½ cup vegetable oil
½ cup fancy molasses
½ cup brown sugar, packed

Glaze

½ cup icing sugar
1 tablespoon orange juice

Optional Garnish

Grated orange zest
Chopped candied ginger

Instructions

Banana Gingerbread

Preheat oven to 350 degrees Fahrenheit.
Spray a 9-inch x 5-inch loaf pan with baking spray or grease with butter, then line with some parchment paper (the parchment paper should cover the bottom and two longest sides of the loaf pan, with some parchment paper slightly overhanging the longest sides — this makes for easy removal of the banana gingerbread after it's baked). Then spray the parchment paper with baking spray or grease with butter. Set aside.
In a bowl, whisk together the all-purpose flour, baking soda, salt, ginger, cinnamon, clove and nutmeg.
In another bowl, mash the bananas until smooth.
To mashed banana, add eggs, oil, molasses and sugar. Whisk together to combine.
Slowly add the flour mixture to the banana mixture, stirring to combine. Don't overmix, but don't leave any dry flour behind.
Pour loaf mixture into the prepared pan and bake for 45 to 53 minutes or until a wooden skewer or cake tester inserted in the centre of the gingerbread comes out clean. (Because pans and ovens vary, check on at the 45-minute mark).
Once baked, allow the banana gingerbread to cool for 10 minutes in the pan. Then remove the banana gingerbread from the pan and allow it to fully cool on a cooling rack.

Glaze

Once the banana gingerbread is cool, make the glaze. To make the glaze, add icing sugar to a bowl and slowly whisk in orange juice until smooth and you've reached your desired consistency. For a thicker consistency, use less orange juice. For a thinner consistency, use more orange juice.
Note: If you've thinned out the glaze too much, add in a little more icing sugar until it's at the consistency you like best.

Glaze the Banana Gingerbread

Drizzle the glaze over the banana gingerbread and garnish, if desired, with orange zest and candied ginger. Slice and serve. Enjoy!
Note: Properly wrap and store cooled gingerbread in a resealable bag or airtight container at room temperature for up to 2 to 3 days or wrap and store unglazed gingerbread in a freezer-safe container and freeze for up to 3 months. When ready to enjoy, remove the wrapped gingerbread from the container and thaw at room temperature. You can glaze after thawing should you wish.

Notes

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!

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Keyword gingerbread loaf, holiday dessert, recipe using ripe bananas

Tried this recipe?

If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!

Why We Love This Banana Gingerbread Recipe

How To Make This Recipe

Do I Have To Glaze?

Can I Freeze This Gingerbread?

Tips for Making This Recipe

More Fun Holiday Recipes

Banana Gingerbread Recipe

Ingredients

Banana Gingerbread

Glaze

Optional Garnish

Instructions

Banana Gingerbread

Glaze

Glaze the Banana Gingerbread

Notes

Tried this recipe?

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