Description
This Thanksgiving Gingerbread Banana Bread combines the warm spices of gingerbread with moist banana bread for a festive and flavorful treat. Perfectly spiced with cinnamon, ginger, nutmeg, and allspice, this quick bread is topped with a sweet glaze and holiday sprinkles, making it an ideal holiday snack or dessert.
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
- 1 Tablespoon cinnamon sugar
For the Glaze
- 1 cup powdered sugar
- 5 teaspoons milk
- holiday sprinkles
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Spray a 9×5 inch loaf pan with nonstick baking spray, then sprinkle it evenly with the tablespoon of cinnamon sugar. Tap the pan gently to coat the entire interior surface with the sugar mixture.
- Mix Butter and Sugar: In a large bowl, beat the softened butter and dark brown sugar together until the mixture is creamy and smooth. This ensures a light texture for the bread.
- Add Wet Ingredients: To the butter and sugar mixture, add vanilla extract, eggs, mashed bananas, sour cream, and molasses. Beat thoroughly until everything is well combined.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ground ginger, nutmeg, and allspice. Gradually stir these dry ingredients into the wet mixture until just combined, being careful not to overmix to keep the bread tender.
- Transfer to Pan and Bake: Spoon the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 65 to 70 minutes or until a long skewer or toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert the loaf onto a wire rack or plate to cool completely.
- Prepare and Apply Glaze: While the bread cools, stir together the powdered sugar and milk in a small bowl until smooth. Pour and spread the glaze evenly over the top of the cooled bread. Sprinkle holiday sprinkles on top if desired for a festive finish.
Notes
- For best results, use very ripe bananas for maximum sweetness and moisture.
- Do not overmix the batter as it can make the bread dense.
- The glaze can be adjusted to your desired consistency by adding more milk or powdered sugar.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- This bread can be wrapped and frozen for up to 1 month. Thaw at room temperature before glazing.
Nutrition
- Serving Size: 1 slice (1/12th of loaf)
- Calories: 280
- Sugar: 20g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
