Banana Gingerbread (Refined Sugar Free)

8 Comments

This post may contain affiliate links. Please read our disclosure policy.


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

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.

Other Banana Recipes You’ll Love

If you tried this Banana Gingerbread please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!

Want To Save This Recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
5 from 8 votes

Banana Gingerbread

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.
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 10 slices

Ingredients 

  • 1 cup mashed banana, from about 3 medium ripe bananas
  • 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

Instructions 

  • Preheat the oven to 350 degrees F (180 degrees C).
  • Prepare a 9 by 5 inch loaf pan by either lining with parchment paper or greasing it with butter, oil, or cooking spray. Set aisde.
  • Mash the bananas in a bowl until smooth.
  • To the bowl with the mashed bananas, add in the eggs, oil, molasses, maple syrup, milk, and vanilla, and stir until combined.
  • In a separate bowl, combine the flour, cinnamon, ground ginger, baking soda, and salt until combined.
  • Add the dry ingredients into the bowl with the wet ingredients and mix until just combined. Do not overmix.
  • Pour the batter into the prepared loaf pan. Optional: Sprinkle the top of the batter with gold sugar sprinkles for a festive touch.
  • Bake the bread for 50 to 55 minutes, or until a knife inserted comes out clean. Let the loaf rest in the pan for at least 10 minutes before removing it and slicing it to serve.

Notes

  • 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.

Nutrition

Calories: 222kcal, Carbohydrates: 34g, Protein: 4g, Fat: 8g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 33mg, Sodium: 243mg, Potassium: 258mg, Fiber: 1g, Sugar: 12g, Vitamin A: 63IU, Vitamin C: 2mg, Calcium: 34mg, Iron: 2mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




8 Comments

  1. 5 stars
    This is a great snack for my toddler! It wasn’t super sweet which is a bonus & baked well. We ate it all today but I wasn’t sure if I was supposed to refrigerate any leftovers or if I could leave it out for next time?

    1. Hi Chanelle! I’m so happy to hear that you all enjoyed this recipe! Here are the storage instructions for the bread😊

      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.

    1. Hi Kaitlyn! If you are making these into mini muffins, I would bake for 15 minutes and check the muffins at the 15 minute mark with a toothpick or knife to see it if comes out clean. If needed, you can add an additional 3 minutes. I hope that helps!😊

    1. Hi Sheryl! Yes, you can replace the molasses with maple syrup. The bread will have a very similar taste, it will just be lighter in color😊