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This Vegan Gingerbread Banana Bread recipe combines softand moist Banana bread with Spiced gingerbread for the ultimate holiday treat.
If you like gingerbread and bananas, you will love this vegan gingerbread banana bread! This banana bread recipe is perfect for the holidays and like any banana bread recipe, it is ideal for using up those brown bananas at the bottom of my freezer!
If you are like me and have a treasure trove of frozen bananas or overripe bananas, this easy loaf cake recipe is for you.
Make one big gingerbread banana loaf for yourself, and a couple more for gifting!
I love this delicious loaf cake just slightly warm from the oven with a dollop of vegan butter – but I like it equally well a day or so later when it has had a chance to sit for a while. The flavors are out of this world and get ever more pronounced with time.
That gingerbread spice, the banana and that touch of malty molasses. DELISH! Especially around Christmastime, I try to add molasses to as many recipes as I can. I used classic thick and dark cooking molasses, which is what you use in regular gingerbread for that magnificent warming molasses flavor. If you want a lighter flavor, use fancy molasses. It will make the loaf sweeter and lighter.
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I like that this banana bread is super flavorful but not overly sweet, and it wakes you right up in the morning with its bold gingerbread spices and the round molasses flavor! An added bonus: little bursts of candied ginger, that we add to the batter.
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5 from 23 votes
Gingerbread Banana Bread
This Vegan Gingerbread Banana Bread recipe combines soft and moist gingerbread with spiced banana bread for the ultimate holiday treat.
Prep Time15 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: vegan banana bread, vegan gingerbread loaf
Servings: 12
Calories: 170kcal
Author: Vegan Richa
Ingredients
Wet Ingredients:
- 1 cup (225 g) mashed bananas about 2 medium bananas
- ⅓ cup (66.67 g) sugar such as coconut sugar, light brown sugar (¼ cup for less sweet or if the bananas are very ripe )
- ¼ cup (59.15 ml) maple syrup
- 1 tsp vanilla extract
- 2 tbsp oil omit to make oil free
- ⅓ cup (78.86 ml) almond milk
- 1 tsp vinegar
- 1 tbsp molasses
Dry Ingredients:
- 1 ¾ cup (166.67 g) flour (I use 1 ¼ all purpose, and ½ cup of whole wheat or spelt)
- ¼ cup (28 g) almond flour
- 1.5 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1.5 -2 tsp gingerbread spice or a mix of 1 tsp cinnamon, 1 tsp ginger , ⅛ tsp each ground cloves, nutmeg, allspice
- 2 tbsp chopped candied ginger optional
Optional add ins
- Chopped walnuts/pecans
- Chopped Dates other dried fruits
Instructions
Preheat the oven to 365 degrees F (185 C), and line a 9x5 or 8.5x4.5 inch loaf pan with parchment.
In a bowl mix all the wet ingredients till well combined.
In another bowl, mix the flours ,the baking powder, baking soda, salt, and spices until well combined, then mix in the candied ginger.
Add 1 ¾ cup of the dried mixture to the wet mixture, and mix in. Add the rest of the dry flour mix 1 tbsp at a time until it is a stiff muffin batter. If it is not stiff enough, add another 1 or two tbsp of flour
Transfer the batter to the lined loaf pan, and even it out with a spatula. Sprinkle the top with 1 tbsp of brown sugar, and ½ tsp of cinnamon. This is optional, but I like the crust it gives the banana bread. You can also add some candied ginger on top, or some pecans tossed in maple syrup for a candied pecan top
Bake for 55 minutes. Check with a toothpick from the center of the loaf, if it comes out clean, then remove from the oven else bake for another 5-10. cool the loaf for 10 minutes before taking out of the pan. Then cool completely before slicing.
Notes
This loaf can be stored on the counter for the day, and can be stored in the fridge for up to 7 days.
Oilfree: omit the oil. You’ll need a tbsp or so less flour.
Glutenfree: mix1 cup of oat flour, ¾ cup almond flour,¼ cup potato starch and ½ tsp xanthan gum. Start with 1 ¾ cup flour and add more 1-2 tbsp at a time to make a thick batter.
Nutrition
Nutrition Facts
Gingerbread Banana Bread
Amount Per Serving
Calories 170Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 135mg6%
Potassium 189mg5%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 15g17%
Protein 3g6%
Vitamin A 12IU0%
Vitamin C 2mg2%
Calcium 56mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
For this recipe, I kept the ingredients really simple and easy.
Ingredients:
- All-purpose flour + almond flour mixed with baking powder and baking soda for the dry mix
- I added some warm, cozy, gingerbread spices to the mix, – so ginger, cardamom, cinnamon, nutmeg, cloves and allspice, and some molasses for rich depth of flavor,
- candied ginger adds some nice chewy bits
- I used 2 whole bananas – make sure they are ripe but no complete mush yet
- For sweetness, I like using brown sugar or coconut sugar and add some maple syrup – we want warm caramel notes
- almond milk and vinegar create a vegan “buttermilk” which makes this banana bread super light and fluffy
- I do add some oil but you can leave it out for oil-free
- A hint of vanilla – always a good idea around the holidays
Tips:
- Make sure to bake this until a cake tester or toothpick inserted comes out clean.
- To make this refined sugar-free,use coconut sugar.
- Want to make this loafoil-free?You can omit the oil and add a tbsp of unsweetened shredded coconut instead.
- This loaf makes a great gift, and leftover slices can also be frozen for a rainy day when you need something sweet.
- Great options for add-ins would be: chopped walnuts/pecans or chopped Dates, other dried fruits
How to make Vegan Gingerbread Banana Bread:
Prep: Pre heat the oven to 365 degrees f or 185 degrees Celsius, and line a 9×5 inch loaf pan with parchment.
In a bowl mix all the wet ingredients till well combined.
In another bowl, mix the flours,the baking powder, baking soda, salt, and spices until well combined, then mix in the candied ginger.
Add 1 ¾ cup of the dried mixture to the wet mixture, and mix in. Add the rest of the dry flour mix 1 tbsp at a time until it is a stiff muffin batter. If it is not stiff enough, add another 1 or two tbsp of flour.
Transfer the batter to the lined loaf pan, and even it out with a spatula. Sprinkle the top with 1 tbsp of brown sugar, and ½ tsp of cinnamon. This is optional, but I like the crust it gives the banana bread.
You can also add some candied ginger on top, or some pecans tossed in maple syrup for a candied pecan top. Bake for 55 minutes. Check with a toothpick from the center of the loaf to check if it comes out clean. cool the loaf for 10 minutes before taking out of the pan. Then cool completely before slicing.
HOW TO STORE VEGAN BANANA BREAD:
This loaf can be stored on the counter for the day and can be stored in the fridge for up to 7 days. Single slices can be frozen.
Sharing is caring!
More Vegan Breakfast Recipes
- Lemon Blueberry Scones (oil-free. gluten-free option)
- Spinach and Cheese Savory Scones (30 minutes, gf option)
- Gluten-Free Lemon Blueberry Pancakes (grain-free, vegan, 1 bowl)
- Rava Idli Waffles or Pancakes (Savory semolina waffles)
⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐
Reader Interactions
Comments
Pam
This is an awesome recipe! I made the gluten free (GF) version. My store did not have potato starch, so I used 1/4 cup of Trader Joe’s GF flour in place of the potato starch and omitted the xanthan gum, since the TJ flour already had some in it. I baked the batter in mini-bundt cake pan (6 cakes per recipe batch) for 30 min. Rose nicely and turned out perfectly moist, fluffy and tender, with a lovely gingery zing! I drizzled lemon glaze on the top of the cool cakes. These are gifts for my neighbors (but I also made an extra batch for us). We love these! 🤎 Seasons greetings, Richa!See Also8 Easy Leftover Bread Recipes You Can Make With Just A Single LoafGarlic Parmesan Sourdough Bread RecipeGluten-free Chocolate Loaf Cake Recipe (dairy-free option)Savory Keto Bread RecipeReply
Vegan Richa Support
Yay!! Glad it worked. Happy Holidays!!
Reply
Flora Stringfellow
Well, here’s another great recipe from you. When I am looking for a recipe, I go to your site first. Made this today and the smell in the house was amazing and the taste is so good. Nice and fluffy. I made the gluten free version and added walnuts and raisins.
Thank you so much for all the great recipes.
I will be making this one again.
Ps, I also made the spice mix that you gave instructions for.Reply
Vegan Richa Support
Thank you so much for sharing!
Reply
penelope berger
Make double the quantity…u won’t regret it!
I have literally made this almost every week since I first tried it. My only limitation is waiting for the bananas to ripen!
The most delicious banana bread I have ever had by a long way & always impresses my friends & family. One vegan girlfriend said it was literally the best thing she has ever eaten lol.I always do the top crust with the cinnamon & sugar & some chopped ginger & highly recommend it.
It’s really good!Reply
Vegan Richa Support
thank you so much for this awesome review! so glad you enjoy.
Reply
Corrie
Loved this bread….it is reminiscent of the Gingerbread biscuits (German) that one has at Christmas time, and of Dutch breakfast bread (ontbijtkoek), that I grew up with.Reply
Vegan Richa Support
awesome! 🙂
Reply
Tamal
I made this recipe today (gluten free version) and it turned out amazing. I am not usually a fan of banana bread, but I have already polished off three generous slices. I used the entire gluten free flour mix to get the right consistency of the batter. I used coconut sugar in the recipe and also on the top, and added chopped walnuts in the bread and the walnut, maple syrup topping. This made a delicious, slightly crunchy crust like the recipe says.Reply
Vegan Richa Support
Love it!
Reply
Roz
Delicious! One of the best banana bread out there, and I bake a lot of banana bread! Added some chopped orange peel as well as crystallised ginger, yum!
The gingerspice and molasses take this to another level!Reply
Richa
Yay!!
Reply
Linda
Sooo good. Made as muffins for holiday gift giving. I will make this all year long. Do not skip the topping 😋Reply
Vegan Richa Support
Thank you!
Reply
Stacey
Yes! This is absolutely amazing!! The candied ginger mixed with all the spices made this a gingerbread treat. My son loves gingerbread but was skeptical of the banana, but it blends beautifully together. I omitted nutmeg by choice and oil because I forgot it , but it turned out perfect. Vegan Richa, I love every single recipe you share. Truly amazing, thank you💗Reply
Vegan Richa Support
Thanks so much for the kind comment, Stacey!
Reply
Verna
In the list of dry ingredients, there is no mention of cardamom. However, in the instructions, cardamom is included along with the other spices.
How much cardamom should I use, please?
Reply
Richa
I think it should be cinnamon
Reply
Donna Andre
I made this today and it is delicious! I couldn’t find candied ginger so I did omit it but the recipe is moist and has lots of flavour. Thank you!Reply
Vegan Richa Support
I’m so glad you enjoy!
Reply
Linda
I made this today as muffins and mini muffins for holiday gifting 🤤 do not skip the step for the crumble topping! Thank you Richa… Your recipes are always ⭐⭐⭐⭐⭐Vegan Richa Support
Thank you!
Reply
Brigitte
Hi baked this bread this morning , I used only 1/4 cup palm sugar and it was perfectly sweet enough for me has I don’t care for overly sweet bread . My oven is convection and it’s not hot I baked it for 35 minutes but I could have baked it for 3 minutes less . It’s very tasty but just a tad dry . Next time I will bake it for 32 minutes . It’s weird you bake yours for 55 minutes . I just wanted to mention this for other viewers . Thanks .Reply
Richa
Awesome! Probably the pan? My banana breads always take 45-55 mins. Did you change anything in the recipe? If you used a flatter pan or an 8 by 8 inch, that bakes in 35 mins . Loaf pan baked longer. Over baking might dry it.
Reply
Louise
Amazing recipe and so easy. Would have to be the best banana cake that I’ve made. I added a few dates and put a crumble mix on top. Just delicious. Thanks for the recipe
Reply
Vegan Richa Support
sounds scrumptious
Reply
Laura
This was really delicious. The only thing I did differently was to add at least twice the amount of the gingerbread spice mix to the batter. I wanted to make sure the banana flavor wouldn’t overpower the spices. It turned out great-I plan on making this regularly during the holiday season from now on.Reply
Vegan Richa Support
great to hear Laura
Reply
Heather Knox
I made this morning after receiving your newsletter with it featured yesterday. It’s VERY delicious. I added chocolate chips and topped it with pecans/maple syrup. I will be making this one again for sure!Reply
Richa
Yay!
Reply
Alyssa
Seems we always have a few overripe bananas waiting to be used. This recipe is a fantastic, not overly banana-y treat. I threw in about a tablespoon of fresh ginger paste with the wet ingredients as I didn’t have candied and increased the spices, too. Thanks for this one!Reply
Richa
Yay
Reply
Katherine Carroll
Do you use blackstrap or “grandma” lighter molasses?
And to make as mini muffins, how long would you bake them? I’m making them as part of my “appetizers and chocolate fondue dessert” NYE party tonight.
Thank you!Reply
Vegan Richa Support
I used classic thick and dark cooking molasses, which is what you use in regular gingerbread for that magnificent warming molasses flavor. If you want a lighter flavor, use fancy molasses. It will make the loaf sweeter and lighter. Mini muffins will likely take about 10 minutes. Enjoy!
Megan F.
Made a double batch of this last night as directed, including mixing in some spelt flour and candied pecans on top. The recommended cook time was perfect. Delicious accompaniment to my coffee this morning, will definitely make again 😊Reply
Vegan Richa Support
yum! nice breakfast
Reply
LB
is there a good sub for the almond flour in this or would you advise against substituting it? thanks!
Reply
Richa
Just omit the almond flour
Reply
Jenny
One of those recipes that seems like it would be impossible for it to turn out but it was great! I didn’t use ginger pieces and it retained its banana flavor. I love how it was a little crispy on the outside. Whole family loves it!Reply
Vegan Richa Support
what a miracle! great to hear
Reply
Leslie
Is that white vinegar or apple cider vinegar?
Reply
Richa
Either will work
Reply
Maggie
Has anyone tried making this as muffins?
Reply
Liz
Yes. They all stuck to the wrappers and I only was able to salvage the tops.
Reply
Richa
This happens with old wrappers and also since this batter isn’t loaded with oil or fat. If you grease the wrappers before adding the batter they release much more easily. For already stuck wrappers, soak the muffin in warm water, just the bottom part upto the wrapper height for a minute. Then the wrapper release easily
Reply
Richa
Yes just bake 25 mins
Reply
MN
I made this today and it is so good! Thank you for the recipe.Reply
Vegan Richa Support
awesome, thank YOU
Reply
Priya
Hi Richa
Can you pls advise what to substitute for maple syrup. Can we add more coconut sugar?
Reply
Vegan Richa Support
yes or brown and increase to 1/2 cup
Reply
Dee
This looks absolutely delicious! Love the festive spin on a classic treat. Excited to try it 🙂
Reply
Vegan Richa Support
let me know how it turns out
Reply
Gail Garrison
This is delicious! I made it without the oil, added chopped dates, candied ginger and pecans. I will make this again soon, saving bananas to over-ripen now! Thank you for your great recipes.Reply
Richa
Yay
Reply
Dana
I made this today and it turned out really well. I added some broken walnuts and diced dates. I didn’t do the sugar and cinnamon on the top as from past experience I find it does burn before the cake is cooked in my fan forced oven. Thanks.Reply
Vegan Richa Support
Thank you Dana! You could always add it after it comes out of the oven
Reply
Betty McEnaney
I enjoyed this a lot. I did omit the oil and didn’t see the note about substituting. It was fine without. Thanks for this.Reply
Richa
Awesome!! Thanks!
Reply
Mark
Recipe says: 1/2 tsp (1.5 tsp) salt
Not sure which is right… hopefully it comes out good either way! In the middle of making this now. 🙂Reply
Richa
It’s 1/2 tsp. Updated!
Reply
Mark
Thanks for the quick reply! This is super tasty and came out great!Reply
Elizabeth
Could I add applesauce instead of oil?
Reply
Richa
Just omit the oil. Don’t add applesauce because there’s already enough moisture from the banana
Reply
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