Description
This Thanksgiving Gingerbread Banana Bread is a festive twist on classic banana bread, infused with warm gingerbread spices like cinnamon, ginger, nutmeg, and allspice. With a moist texture thanks to mashed bananas and molasses, it’s topped off with a simple powdered sugar glaze and holiday sprinkles to make it perfect for the holiday season.
Ingredients
Scale
For the Bread
- ½ cup unsalted butter, softened
- 1 cup packed dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup mashed bananas (2-3 medium)
- ¼ cup sour cream
- ¼ cup molasses
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon ground allspice
For the Cinnamon Sugar Coating
- 1 Tablespoon cinnamon sugar
For the Glaze
- 1 cup powdered sugar
- 5 teaspoons milk
- Holiday sprinkles (optional)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick baking spray, then sprinkle the cinnamon sugar evenly across the bottom and sides, tapping the pan to ensure a full coating. This adds a subtly sweet and spiced crust to the bread.
- Mix Wet Ingredients: In a large mixing bowl, beat the softened butter and dark brown sugar together until creamy and smooth. Add the vanilla extract, eggs, mashed bananas, sour cream, and molasses, and beat again until fully combined and creamy.
- Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ground ginger, nutmeg, and allspice. Gradually stir this dry mixture into the wet ingredients until just combined, taking care not to overmix to maintain a tender crumb.
- Transfer and Bake: Spoon the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 65 to 70 minutes, or until a long skewer or toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
- Cool the Bread: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Afterward, carefully flip the bread out onto a wire rack or plate to cool completely.
- Prepare and Apply Glaze: While the bread is cooling, stir together the powdered sugar and milk until you achieve a smooth glaze. Pour and spread this glaze evenly over the top of the cooled bread. If desired, sprinkle holiday-themed sprinkles over the glaze for a festive touch.
Notes
- Ensure bananas are well mashed for moisture and even flavor distribution.
- Do not overmix the batter to prevent a dense bread texture.
- If you prefer a stronger gingerbread flavor, feel free to add a pinch more ginger or cinnamon.
- Let the bread cool fully before glazing to prevent the glaze from melting and running off.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of loaf)
- Calories: 280
- Sugar: 22g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
