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This Vegan Gingerbread Banana Bread recipe combines soft and moist Banana bread with Spiced gingerbread for the ultimate holiday treat.
If you like gingerbread and bananas, you will love this vegan gingerbread banana bread! This banana bread recipe is perfect for the holidays and like any banana bread recipe, it is ideal for using up those brown bananas at the bottom of my freezer!
If you are like me and have a treasure trove of frozen bananas or overripe bananas, this easy loaf cake recipe is for you.
Make one big gingerbread banana loaf for yourself, and a couple more for gifting!
I love this delicious loaf cake just slightly warm from the oven with a dollop of vegan butter – but I like it equally well a day or so later when it has had a chance to sit for a while. The flavors are out of this world and get ever more pronounced with time.
That gingerbread spice, the banana and that touch of malty molasses. DELISH! Especially around Christmastime, I try to add molasses to as many recipes as I can. I used classic thick and dark cooking molasses, which is what you use in regular gingerbread for that magnificent warming molasses flavor. If you want a lighter flavor, use fancy molasses. It will make the loaf sweeter and lighter.
MORE VEGAN BREAKFAST BAKES FROM THE BLOG
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- Banana Walnut Breakfast Loaf. Gluten-free
- Banana Apple Bread
- One bowl Pumpkin Bread
- Turmeric Pumpkin Chocolate Marble Loaf.
- Pumpkin Cream Cheese Muffins
I like that this banana bread is super flavorful but not overly sweet, and it wakes you right up in the morning with its bold gingerbread spices and the round molasses flavor! An added bonus: little bursts of candied ginger, that we add to the batter.
Gingerbread Banana Bread
Ingredients
Wet Ingredients:
- 1 cup mashed bananas, about 2 medium bananas
- 1/3 cup sugar, such as coconut sugar, light brown sugar (1/4 cup for less sweet or if the bananas are very ripe )
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp oil, omit to make oil free
- 1/3 cup almond milk
- 1 tsp vinegar
- 1 tbsp molasses
Dry Ingredients:
- 1 3/4 cup flour, (I use 1 1/4 all purpose, and 1/2 cup of whole wheat or spelt)
- 1/4 cup almond flour
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1.5 -2 tsp gingerbread spice, or a mix of 1 tsp cinnamon, 1 tsp ginger , 1/8 tsp each ground cloves, nutmeg, allspice
- 2 tbsp chopped candied ginger, optional
Optional add ins
- Chopped walnuts/pecans
- Chopped Dates, other dried fruits
Instructions
- Preheat the oven to 365 degrees F (185 C), and line a 9×5 or 8.5×4.5 inch loaf pan with parchment.
- In a bowl mix all the wet ingredients till well combined.
- In another bowl, mix the flours ,the baking powder, baking soda, salt, and spices until well combined, then mix in the candied ginger.
- Add 1 3/4 cup of the dried mixture to the wet mixture, and mix in. Add the rest of the dry flour mix 1 tbsp at a time until it is a stiff muffin batter. If it is not stiff enough, add another 1 or two tbsp of flour
- Transfer the batter to the lined loaf pan, and even it out with a spatula. Sprinkle the top with 1 tbsp of brown sugar, and 1/2 tsp of cinnamon. This is optional, but I like the crust it gives the banana bread. You can also add some candied ginger on top, or some pecans tossed in maple syrup for a candied pecan top
- Bake for 55 minutes. Check with a toothpick from the center of the loaf, if it comes out clean, then remove from the oven else bake for another 5-10. cool the loaf for 10 minutes before taking out of the pan. Then cool completely before slicing.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
For this recipe, I kept the ingredients really simple and easy.
Ingredients:
- All-purpose flour + almond flour mixed with baking powder and baking soda for the dry mix
- I added some warm, cozy, gingerbread spices to the mix, – so ginger, cardamom, cinnamon, nutmeg, cloves and allspice, and some molasses for rich depth of flavor,
- candied ginger adds some nice chewy bits
- I used 2 whole bananas – make sure they are ripe but no complete mush yet
- For sweetness, I like using brown sugar or coconut sugar and add some maple syrup – we want warm caramel notes
- almond milk and vinegar create a vegan “buttermilk” which makes this banana bread super light and fluffy
- I do add some oil but you can leave it out for oil-free
- A hint of vanilla – always a good idea around the holidays
Tips:
- Make sure to bake this until a cake tester or toothpick inserted comes out clean.
- To make this refined sugar-free, use coconut sugar.
- Want to make this loaf oil-free? You can omit the oil and add a tbsp of unsweetened shredded coconut instead.
- This loaf makes a great gift, and leftover slices can also be frozen for a rainy day when you need something sweet.
- Great options for add-ins would be: chopped walnuts/pecans or chopped Dates, other dried fruits
How to make Vegan Gingerbread Banana Bread:
Prep: Pre heat the oven to 365 degrees f or 185 degrees Celsius, and line a 9×5 inch loaf pan with parchment.
In a bowl mix all the wet ingredients till well combined.
In another bowl, mix the flours,the baking powder, baking soda, salt, and spices until well combined, then mix in the candied ginger.
Add 1 3/4 cup of the dried mixture to the wet mixture, and mix in. Add the rest of the dry flour mix 1 tbsp at a time until it is a stiff muffin batter. If it is not stiff enough, add another 1 or two tbsp of flour.
Transfer the batter to the lined loaf pan, and even it out with a spatula. Sprinkle the top with 1 tbsp of brown sugar, and 1/2 tsp of cinnamon. This is optional, but I like the crust it gives the banana bread.
You can also add some candied ginger on top, or some pecans tossed in maple syrup for a candied pecan top. Bake for 55 minutes. Check with a toothpick from the center of the loaf to check if it comes out clean. cool the loaf for 10 minutes before taking out of the pan. Then cool completely before slicing.
HOW TO STORE VEGAN BANANA BREAD:
This loaf can be stored on the counter for the day and can be stored in the fridge for up to 7 days. Single slices can be frozen.
In the list of dry ingredients, there is no mention of cardamom. However, in the instructions, cardamom is included along with the other spices.
How much cardamom should I use, please?
I think it should be cinnamon
I made this today and it is delicious! I couldn’t find candied ginger so I did omit it but the recipe is moist and has lots of flavour. Thank you!
I’m so glad you enjoy!
I made this today as muffins and mini muffins for holiday gifting 🤤 do not skip the step for the crumble topping! Thank you Richa… Your recipes are always ⭐⭐⭐⭐⭐
Thank you!
Hi baked this bread this morning , I used only 1/4 cup palm sugar and it was perfectly sweet enough for me has I don’t care for overly sweet bread . My oven is convection and it’s not hot I baked it for 35 minutes but I could have baked it for 3 minutes less . It’s very tasty but just a tad dry . Next time I will bake it for 32 minutes . It’s weird you bake yours for 55 minutes . I just wanted to mention this for other viewers . Thanks .
Awesome! Probably the pan? My banana breads always take 45-55 mins. Did you change anything in the recipe? If you used a flatter pan or an 8 by 8 inch, that bakes in 35 mins . Loaf pan baked longer. Over baking might dry it.
Amazing recipe and so easy. Would have to be the best banana cake that I’ve made. I added a few dates and put a crumble mix on top. Just delicious. Thanks for the recipe
sounds scrumptious
This was really delicious. The only thing I did differently was to add at least twice the amount of the gingerbread spice mix to the batter. I wanted to make sure the banana flavor wouldn’t overpower the spices. It turned out great-I plan on making this regularly during the holiday season from now on.
great to hear Laura
I made this morning after receiving your newsletter with it featured yesterday. It’s VERY delicious. I added chocolate chips and topped it with pecans/maple syrup. I will be making this one again for sure!
Yay!
Seems we always have a few overripe bananas waiting to be used. This recipe is a fantastic, not overly banana-y treat. I threw in about a tablespoon of fresh ginger paste with the wet ingredients as I didn’t have candied and increased the spices, too. Thanks for this one!
Yay
Do you use blackstrap or “grandma” lighter molasses?
And to make as mini muffins, how long would you bake them? I’m making them as part of my “appetizers and chocolate fondue dessert” NYE party tonight.
Thank you!
I used classic thick and dark cooking molasses, which is what you use in regular gingerbread for that magnificent warming molasses flavor. If you want a lighter flavor, use fancy molasses. It will make the loaf sweeter and lighter. Mini muffins will likely take about 10 minutes. Enjoy!
Made a double batch of this last night as directed, including mixing in some spelt flour and candied pecans on top. The recommended cook time was perfect. Delicious accompaniment to my coffee this morning, will definitely make again 😊
yum! nice breakfast
is there a good sub for the almond flour in this or would you advise against substituting it? thanks!
Just omit the almond flour
One of those recipes that seems like it would be impossible for it to turn out but it was great! I didn’t use ginger pieces and it retained its banana flavor. I love how it was a little crispy on the outside. Whole family loves it!
what a miracle! great to hear