Description
This Thanksgiving Gingerbread Banana Bread combines the warm spices of gingerbread with the natural sweetness of ripe bananas, creating a moist and flavorful loaf perfect for holiday breakfasts or dessert. Topped with a sweet glaze and festive sprinkles, this bread is easy to make and sure to delight friends and family.
Ingredients
Scale
For the Bread
- ½ cup unsalted butter, softened
- 1 cup packed dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup mashed bananas (2-3 medium)
- ¼ cup sour cream
- ¼ cup molasses
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon ground all spice
For the Pan
- 1 Tablespoon cinnamon sugar
For the Glaze
- 1 cup powdered sugar
- 5 teaspoons milk
- Holiday sprinkles (optional)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with nonstick baking spray and sprinkle it evenly with the cinnamon sugar. Tap the pan gently to coat the entire surface with the cinnamon sugar, which will add a sweet, crunchy crust to the bread.
- Mix Wet Ingredients: In a large mixing bowl, beat the softened butter and packed dark brown sugar until creamy and light in texture. Add the vanilla extract, eggs, mashed bananas, sour cream, and molasses to the bowl. Continue beating the mixture until all the wet ingredients are fully incorporated and smooth.
- Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ground ginger, nutmeg, and ground allspice. Stir the dry ingredients gently into the wet mixture just until combined, being careful not to overmix to keep the bread tender.
- Transfer to Pan: Spoon the batter evenly into the prepared loaf pan, smoothing the top with a spatula to ensure an even bake.
- Bake: Place the loaf pan in the preheated oven and bake for 65-70 minutes, or until a long skewer or toothpick inserted into the center of the bread comes out mostly clean with only a few moist crumbs attached.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, carefully flip the bread out onto a wire rack or plate to cool completely, which prevents sogginess and helps it set properly.
- Prepare the Glaze: In a small bowl, stir together the powdered sugar and milk until smooth to create a pourable glaze. Pour and spread the glaze evenly over the top of the cooled bread.
- Decorate: While the glaze is still wet, sprinkle holiday sprinkles over the top for a festive touch. Allow the glaze to set before slicing and serving.
Notes
- For best results, use very ripe bananas to bring out natural sweetness and moisture.
- Do not overmix the batter to avoid dense bread; stir until ingredients are just combined.
- You can substitute sour cream with Greek yogurt if preferred.
- The glaze can be adjusted in consistency by adding more milk for a thinner glaze or more powdered sugar for thicker topping.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
Nutrition
- Serving Size: 1 slice (approximately 1/12 of loaf)
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
