Banana GingerBread

5 from 2 votes

Serve coffee or tea with freshly baked banana gingerbread made from ripe bananas. This easy quick bread recipe calls for 15 minutes of prep time. No mixer needed!

Prep Time15

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings: slices (1 9x5 loaf)

Calories: 325kcal

Author: Heather Perine

Ingredients

2 1/2 cups (300 g) all purpose flour *spooned and leveled
1 teaspoon baking soda
1 teaspoon salt
11/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 ½ cups (340 g) very ripe bananas (about 4 medium)
1 cup (213 g) packed light brown sugar (or dark brown sugar)
1/2 cup (120 mL) vegetable oil
2 large eggs room temperature
½ cup (113 g) sour cream
1 teaspoon vanilla extract
1/3 cup (113 g) molasses

Instructions

Preheat and prepare pan. Preheat oven to 350^oF (177°C). Spray a 9x5” loaf pan with non-stick cooking spray or grease with butter and set aside.
Combine dry ingredients. In a mixing bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves.
Mash bananas. In a small mixing bowl, mash bananas with a fork. Set aside.
Combine wet ingredients. In the same mixing bowl with the bananas, whisk in the brown sugar, oil, eggs, vanilla extract, sour cream and molasses. Whisk to combine.
Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula until just combined.
Bake. Pour batter into prepared loaf pan and bake for 60-65 minutes until a toothpick inserted in the center of the bread comes out clean. Remove from the oven and allow the bread to cool completely in the pan set on a wire cooling rack. Store the bread, and any leftovers, covered at room temperature for 2 days, or in the refrigerator for up to 1 week.

Notes

Storage: Keep wrapped at room temperature and store for up to 2 days, or in the fridge for up to 1 week.
Freezing: Banana bread will freeze great for up to 3 months. Just wrap it well. Then when ready to enjoy, thaw at room temperature and enjoy.
Sour Cream - This adds fat and richness. You could try swapping out for greek yogurt.
Oil - I used vegetable oil, but canola oil or other neutral-tasting oil also would work. You could try substituting with melted butter or coconut oil as well, but it might change the moistness and texture slightly. Or use 1/2 unsweetened applesauce.
Use Ripe Bananas. You want to make sure you use very ripe bananas. Bananas that have lots of black specks. The blacker the banana is the sweeter it will be. I actually like to freeze my bananas when they have gotten too ripe to use later for banana bread. If you use frozen bananas, then let the bananas thaw before using them.
Use The Right Pan. I used a 9x5 loaf pan. Be sure it's the right size. And make sure you aren't using a dark loaf pan, which can bake too quickly and burn.

Nutrition