This Gingerbread Banana Bread is made up of a super easy banana bread recipe packed with fall vibes. Ground ginger goes into the main mixture, then gets sprinkled on top just before baking with brown sugar for a crisp top. Finally, drizzle over a maple glaze for the ultimate Autumnal bake!

Baking with spices creates a kitchen smell that cannot be beaten, only perhaps by citrus in the Summer. But when Fall comes around, crisper weather and blanket season calls for ground spices! Ginger and cinnamon are my top two baking spices, so this ginger banana bread creates something really special for when the weather starts to turn!

With any banana bread, the key to success is a good amount of liquid and some yummy mix-ins. I go for white chocolate in this recipe. Feel free to use any chocolate/nuts you like. Be careful not to overmix the batter, as that can cause these to become a little dry/dense.

Even if you’re not a huge banana lover, I think these have the ability to convert. The amount of banana means the flavour is there but baked and sweet, so it is less ‘in your face’. Make sure to use very ripe bananas. Bananas that are starting to brown/getting REALLY brown are the best as they are the sweetest. I sometimes buy bananas and let them sit on the counter for a while specifically for this purpose.

Ingredients Needed

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard 2 lb loaf tin for almost all of my loaf cake recipes. You can use an 8 inch square tin instead, just bring down the bake time by 5-10 minutes. To line a loaf tin, cut a piece of baking paper that is just narrower than the length of the tin. Then place this in the tin so that it drapes over the long sides. This will make removing the bake so much easier!

Very Ripe Bananas
Unsalted Butter, Melted
Light Brown Soft Sugar
Granulated Sugar
Medium Eggs
Ground Ginger
Plain (All Purpose) Flour
Baking Powder
Baking Soda
Icing Sugar (Powdered Sugar)
Maple Syrup
Milk

Tips for the best Gingerbread Banana Bread

Butter: Make sure your butter is fully melted – this gives that shiny top and dense texture
Sugars: Both brown and white sugars are needed for the best texture and flavour. The light brown sugar is what makes them squidgy and dense.
Bananas: Use the ripest bananas possible for the best banana flavour! They should be beyond the point you’d actually like to eat (going brown/black).
Ground Ginger: I use ground ginger a lot with baking, and it adds a gorgeous depth of flavour. You can mix this up with a little cinnamon or mixed spice if you like.
Topping: Just before baking, sprinkle over brown sugar and more ginger to give it a sugary crispy crumb.
Glaze: There are lots of options for the glaze, but the one I recommend includes a touch of maple syrup for extra fall flavours. If you don’t have any, milk alone is perfectly fine!
Bake Time: A good 40 minutes is needed for the bake. If you find the top is going darker than you’d like, tent it. To do this, use some foil to cover the top. The inside will continue to bake and the top won’t get much darker!

I make this Gingerbread Banana Bread in a classic 2lb loaf tin (like this one) and recommend a high speed mixer (with a mixer like this). If you want more banana bakes, check out these Banana Bread Cookies. For videos and baking inspiration, head on over to my Instagram.