Banana Gingerbread (Refined Sugar Free)

Name: Banana Gingerbread
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 cup mashed banana (from about 3 medium ripe bananas); ⅓ cup mild tasting oil (ex: avocado oil, coconut oil, extra light tasting olive oil); 2 eggs; ¼ cup milk; ¼ cup molasses; 2 tbsp maple syrup; 1 tsp vanilla extract; 2 cups all purpose flour; 1 tsp baking soda; 2 tsp ground ginger; 1 tsp ground cinnamon; ½ tsp salt (optional)

By Lily Payen

on Dec 05, 2023, Updated Mar 17, 2024

8 Comments

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This banana gingerbread comes together in one bowl without any mixers needed! It is refined-sugar-free, sweetened with a little molasses and maple syrup. It comes out moist and fluffy with the perfect hint of warm ginger spice.

Banana bread is a classic, but this gingerbread spiced version is the perfect sweet treat for a holiday breakfast or snack! It’s the perfect way to use up some overripe bananas that may be sitting on your counter and freeze well to grab from when needed.

I usually turn overripe bananas into this moist peanut butter banana cake or these strawberry banana muffins, but this gingerbread banana bread is perfect for the Christmas season!

If you love this banana bread be sure to also try out these gingerbread waffles and gingerbread baked oatmeal bites for breakfast and these ginger-spiced cookies and molasses-free gingerbread cookies for fun holiday treats!

What You’ll Need
Recipe Substitutions & Additions
Step By Step Instructions
Storage Instructions
Tips For Success
Recipe FAQs
Other Banana Recipes You’ll Love
Banana Gingerbread Recipe

What You’ll Need

Here is what you’ll need to make this banana gingerbread:

Bananas: Use ripe bananas with several brown spots. The riper the bananas, the sweeter the bread!
Flour: I used all-purpose flour, but you may also swap it for a different type of flour.
Milk: I used whole milk in this recipe, but any milk can be used.
Oil: Be sure to use a mild-tasting oil like avocado oil, extra light-tasting olive oil, or coconut oil to ensure that a strong oil taste doesn’t overpower the bread.
Eggs: Used as a binder to help the bread maintain its shape. Make sure that they are at room temperature.
Molasses: The main ingredient to give the bread a golden brown color and deep ginger flavor. I prefer to use unsulphured molasses, like this Grandma’s original brand.
Maple Syrup: For added sweetness to the bread.
Cinnamon/Ground Ginger: Warm spices for added flavor and that classic ginger taste.
Vanilla: For added flavor in the banana bread.
Baking Soda: Leavening agent to help the cookies rise. Make sure to use baking soda and not baking powder here to ensure that the bread rises properly.
Salt: Optional ingredient to balance the bread flavors.

See the recipe card below for full information on ingredients and quantities.

Recipe Substitutions & Additions

Eggs: You may replace the egg with a flax egg. To make a flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture. You may also replace it with a liquid egg substitute like the brand Just Egg.
Milk: You can replace the milk with dairy-free milk.
Oil: The oil may be replaced with melted butter. If using melted butter, make sure that the butter is melted before mixing it with the other wet ingredients.
Molasses: Molasses is the main ingredient that gives this gingerbread that deep flavor and golden color, but if you don’t have any on hand, you can substitute it with maple syrup.
Flour: I used all-purpose flour, but you may replace it with whole wheat flour. If you are using whole wheat flour, start by mixing only 1.5 cups to see if the batter is thick. Whole wheat flour absorbs liquids differently, so you will need a little less flour.

Step By Step Instructions

STEP 1: Mash the bananas in a bowl until smooth (Images 1 & 2).

STEP 2: To the bowl with the mashed bananas, add in the eggs, oil, molasses, maple syrup, milk, and vanilla, and stir until combined (Images 3 & 4).

STEP 3: In a separate bowl, combine the flour, cinnamon, ground ginger, baking soda, and salt until combined.

STEP 4: Add the dry ingredients into the bowl with the wet ingredients and mix until just combined (Images 5 & 6). Do not overmix.

STEP 5: Pour the batter into the prepared loaf pan. Optional: Sprinkle the top of the batter with gold sugar sprinkles for a festive touch (Image 7).

STEP 6: Bake the bread for 50 to 55 minutes, or until a knife inserted comes out clean (Image 8). Let the loaf rest in the pan for at least 10 minutes before removing it and slicing it to serve.

Storage Instructions

Let the gingerbread banana bread cool completely and store it in an airtight container at room temperature for up to 2 days. Store in the fridge for up to 5 days or in freezer-safe bags in the freezer for up to 3 months. Thaw at room temperature or in the fridge. If freezing, I suggest freezing individually wrapped slices as opposed to an entire loaf so that it is easy to grab and thaw single slices.

Tips For Success

Normally, the batter will be lumpy since there are fresh pieces of mashed banana in the mix. These banana lumps will break down as the bread cooks and melt into the bread.
The banana bread is slightly sweet, but if you would like a sweeter bread, add an extra 2 to 3 tablespoons of maple syrup. If you are preparing this for a baby and would like to limit sweeteners, you can omit the maple syrup completely.
Make sure to measure your flour correctly. Use a spoon to scoop flour into your measuring cup and use a knife to level out the flour. Do not scoop out flour directly with the measuring cup because this can lead to using too much flour which can result in a dense bread.
Make sure that your baking soda is fairly fresh and not old to ensure that the bread rises properly.
Do not overmix the batter because this can result in dense banana bread. Mix until just combined.

Recipe FAQs

Can I make this bread without molasses?

The molasses is what gives this gingerbread that deep, rich flavor and golden color, but if you don’t have any on hand, you can replace it with maple syrup.

What are some toppings and add-ins that I can use for this banana bread?

You can stir in some chocolate chips for added sweetness or some finely chopped nuts for an added crunch! Sanding sugar is great for sprinkling on top for a festive touch. Once baked, this banana bread pairs well with a generous slather or peanut butter on top!

Why is the batter lumpy?

The batter will be lumpy since there are fresh pieces of mashed banana in the mix. These banana lumps will break down as the bread cooks and melt into the bread. If you are using melted butter or melted coconut oil as the fat, make sure that it is fully cooled to ensure that it doesn’t seize. Ensure that the eggs are also at room temperature.