Moist, fluffy, and bursting with holiday cheer – this Frosted Gingerbread Banana Bread is a must bake this holiday season! Just like traditional banana bread, but with all the flavors of Christmas that include molasses, ginger, cinnamon, and cloves. This Frosted Gingerbread Banana Bread is also topped with a sweet glaze!
This Frosted Gingerbread Banana Bread is my new favorite gingerbread recipe this holiday season! I created this Frosted Gingerbread Banana Bread simply because I had blackened bananas in my pantry, shocker ha-ha.
I know I always talk about how I’m making banana bread because I have black bananas! But some of my favorite recipes have come of it, like my Eggless Mini Chocolate Chip Banana Bread. But this is an easy frosted gingerbread cake recipe is so good – and I would even leave out bananas for it, yes, it’s that special!
Why You'll Love This Recipe
You can make this Frosted Gingerbread Banana Bread as an easy holiday brunch recipe. I love serving this has a holiday brunch recipe as it’s sweet and has a subtle banana flavor, which kind of makes it feel like a morning pastry. But, it also has a sweet glaze so it also makes a delicious holiday dessert recipe with a glass of milk or even a cocktail!
This Frosted Gingerbread Banana Bread is moist, fluffy, and bursting with holiday cheer! This also makes an amazing holiday gift for friends, family, or neighbors.
Can I make this Frosted Gingerbread Banana Bread ahead of time?
Yes, you can make this a day in advance of when you plan to serve it. I usually make this at night, the day before. Then I let it cool all night. And in the morning, I will remove it from the pan and glaze it.
Can I use another kind of milk in this recipe?
Yes, if you don’t want to use cow’s milk, you can use coconut milk. I’ve made this with coconut milk and it’s delicious! You could also use almond milk or pistachio milk.
How should I store this Frosted Gingerbread Banana Bread?
Just like traditional banana bread, this easy frosted gingerbread cake is also moist. So, it should be stored in an airtight container of some kind. This can mean a cake dome or a Tupperware. You can also wrap in plastic wrap if you must, but I highly recommend the eco-friendlier options!
Ingredients for Frosted Gingerbread Banana Bread
Very Ripe (blackened) Bananas
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Frosted Gingerbread Banana BreadDifficulty: Easy
This moist banana bread is full of holiday flavor with the addition of molasses and gingerbread spices. This easy loaf cake can be made any day of the week. This Frosted Gingerbread Banana Bread makes the best snack or dessert!
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
85 grams (1/4 cup) organic blackstrap molasses
2 organic large ripe bananas
2 organic large egg
1/2 cup organic milk
318 grams (2 1/2 cups) organic all purpose flour
1 teaspoon organic cinnamon
1 teaspoon organic cloves
1 teaspoon organic ginger
1 teaspoon baking powder
1/2 teaspoon fine sea salt
142 grams (1 cup) organic powdered sugar, sifted
2 tablespoons water
- Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and molasses. Mix on low until combined and there are no chunks of butter.
- Add the bananas, eggs, milk, flour, cinnamon, cloves, ginger, baking powder, and sea salt in that order. Mix on low until combined. Transfer the batter to the prepared baking pan.
- Bake for 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the baking pan.
- To make the icing: In a small bowl, add the powdered sugar and water. Whisk until you have a smooth glaze. Drizzle over the top of the banana bread.
- Store in an airtight container for up to 3 days.
- Gluten Free — Replace the all purpose flour with 318 grams (2 cups) organic gluten free flour blend.
- High Altitude — Bake at 350°F for 1 hour 15 minutes or until a toothpick inserted in the center comes out clean.
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