Description
This Thanksgiving Gingerbread Banana Bread combines the warm, festive flavors of gingerbread spices with moist, sweet banana bread. Topped with a simple powdered sugar glaze and holiday sprinkles, it’s a perfect seasonal treat for breakfast, dessert, or snacking during 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 Glaze
- 1 tablespoon cinnamon sugar (for the pan)
- 1 cup powdered sugar
- 5 teaspoons milk
- Holiday sprinkles (optional)
Instructions
- Prepare the loaf pan: Preheat your oven to 350°F (175°C). Spray a 9×5 inch loaf pan with nonstick baking spray, then sprinkle the cinnamon sugar evenly across the pan. Tap the pan gently to coat the entire surface to create a subtly sweet crust.
- Cream butter and sugar: In a mixing bowl, beat together the softened unsalted butter and dark brown sugar until the mixture is creamy and fluffy. This will ensure the bread has a tender crumb.
- Add wet ingredients: Beat in the vanilla extract, then add the eggs one at a time. Next, incorporate the mashed bananas, sour cream, and molasses, mixing until everything is well combined and smooth.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ground ginger, nutmeg, and ground allspice. This blend of spices gives the bread its characteristic gingerbread flavor.
- Mix dry into wet: Gradually stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix to keep the bread moist and tender.
- Fill the pan and bake: Spoon the batter into the prepared loaf pan, smoothing the top. 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 only a few moist crumbs.
- Cool the bread: Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully flip the bread out onto a wire rack or plate to cool completely.
- Prepare the glaze: While the bread is cooling, whisk together the powdered sugar and milk until smooth. Pour and spread the glaze evenly over the top of the cooled bread. Optionally, decorate with holiday sprinkles for a festive finish.
Notes
- Make sure bananas are very ripe for maximum sweetness and moisture.
- Do not overmix the batter once the flour is added to avoid a dense bread.
- Molasses is essential for the authentic gingerbread flavor; do not substitute with other syrups.
- The glaze adds sweetness and moisture; adjust milk quantity slightly if you prefer a thicker or thinner glaze.
- Store any leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate to extend freshness.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 250
- Sugar: 22g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
