Description
This Thanksgiving Gingerbread Banana Bread combines the warmth of traditional gingerbread spices with the moist sweetness of ripe bananas, creating a festive and flavorful loaf perfect for holiday celebrations. Topped with a sweet glaze and festive sprinkles, this bread is a delightful treat to enjoy with family and friends.
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 allspice
For the Pan Coating
- 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 degrees F (175 degrees C). Spray a 9×5 inch loaf pan with nonstick baking spray and evenly sprinkle the cinnamon sugar into the pan. Tap the pan to make sure the cinnamon sugar coats the entire surface, which helps create a flavorful crust.
- Mix Wet Ingredients: In a large bowl, beat the softened butter and brown sugar until creamy and smooth. Add in the vanilla extract, eggs, mashed bananas, sour cream, and molasses, then beat the mixture again until all ingredients are fully incorporated and the batter is smooth.
- Add Dry Ingredients: In a separate bowl, combine the all purpose flour, baking soda, salt, cinnamon, ground ginger, nutmeg, and ground allspice. Gradually stir this dry mixture into the wet ingredients until just combined, being careful not to overmix to maintain a tender texture.
- Fill the Pan and Bake: Spoon the batter evenly into the prepared loaf pan. Bake in the preheated oven for 65 to 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 to room temperature before glazing.
- Prepare the Glaze and Decorate: In a small bowl, stir together powdered sugar and milk until smooth to create a glaze. Pour and spread the glaze evenly over the top of the cooled bread. If desired, sprinkle holiday sprinkles on top immediately for a festive touch.
Notes
- Use ripe bananas for best sweetness and moisture.
- Do not overmix the batter to keep the bread tender.
- Allow the bread to cool completely before glazing to prevent glaze from melting excessively.
- You can substitute sour cream with Greek yogurt for a lighter option.
- For a dairy-free version, use a suitable butter substitute and plant-based yogurt.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (approximately 1/12 of the loaf)
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
