Banana bread meets gingerbread in these easy little mini-loaves! So grab those bananas and bake up a batch with this delicious recipe for mini banana gingerbreads.
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Why we love this recipe ❤️
So, we’ve all got ’em from time to time. Bananas that were once a bright and cheery yellow that are now a droopy, speckled brownish.
I usually automatically turn to my tried and true recipe for banana muffins, but every once in a while I throw caution to the wind, banana-wise, and I try something different. In this case, baby banana gingerbreads dusted with a little powdered sugar.
This recipe makes three adorable little loaves that are just the perfect blend of sweet and spicy. Have a cup of mint tea (or red wine hot chocolate!) on the side and you have the perfect sweet snack!
What is gingerbread? 🧐
Gingerbread is a gently sweet and softly spicy baked good…sometimes in the form of gingerbread cake, but also as gingerbread cookies, gingerbread muffins, gingerbread pancakes and so on.
Gingerbread is flavored mainly with (you guessed it!) ginger and other spices like cinnamon, cloves, and nutmeg. It is usually sweetened with molasses, honey, or sugar. And in this case, bananas!
Ingredients you need 🍌
Ingredient notes and substitutions 📝
- Ginger: Look for this dried and powdered version of ginger in the spice section of your supermarket.
- Bananas: You need them to be pretty ripe so that you can smoosh them easily. They don’t have to be totally smooth…a few banana lumps are just fine.
- Molasses: Look for this rich dark sweet liquid in the baking aisle. We recommend either light or dark molasses. Blackstrap molasses is a little too intense for this recipe.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe 👩🏻🍳
STEP 1: Preheat oven to 375.
STEP 2: Grease three mini loaf pans (5x3x2) with cooking spray.
STEP 3: Combine flour, sugar, ginger, baking powder, baking soda and cinnamon in a large mixing bowl.
STEP 4: Mix in banana, butter and molasses until well blended, about two minutes on medium speed. Stir in eggs until well combined.
STEP 5: Divide batter among loaf pans and bake for 40 minutes or until a toothpick comes out clean.
STEP 6: Cool in the pans for about 15 minutes, then continue cooling on wire racks.
When completely cool, gently spoon powdered sugar into a wire mesh strainer, and shake the strainer over the loaves to garnish.
Recipe FAQs 🧐
Molasses is a thick, dark, sweet syrup that is made from sugarcane or sugar beet juice. Look for it in the baking aisle – you want either light or dark molasses. Blackstrap molasses is the darkest and most intense variety, but it’s a little too strong for this recipe.
It can! As with all cakes, it is best the first day, but it will be fine for several days. We recommend shaking on the sugar right before you serve it up.
Pop your question in the Comments section under the recipe card and I will answer pronto!
Equipment we used for this recipe 🥣
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Mini loaf pans: These cute baby pans are just right for this recipe.
- Cooling Rack: This rack is perfect for letting these loave cool off.
- Fine Mesh Strainer: This strainer is the one we reach for when we need teeny tiny holes! Or if we just need to drain something.
- KitchenAid Mixer: This champion mixer is one of the few appliances that is allowed to stay out on our counter 24/7!
- Measuring Spoons: These handy magnetic spoons are not on a ring, so you can just pick the one you need.
Other banana recipes we love! 🥰
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe card.
Mini Banana Gingerbreads
Banana bread meets gingerbread in these easy little mini-loaves! So grab those bananas and bake up a batch with this delicious holiday recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3 mini loaves 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/4 cups flour
- 1/2 cup sugar
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 3 medium very ripe bananas, mashed
- 1/2 cup butter, softened
- 1/2 cup molasses
- 3 eggs
- Powdered sugar for garnish
Instructions
- Preheat oven to 375, and grease three mini loaf pans (5x3x2).
- Combine flour, sugar, ginger, baking powder, baking soda and cinnamon in a large mixing bowl.
- Mix in banana, butter and molasses until well blended, about 2 minutes on medium speed.
- Stir in eggs until well combined.
- Divide batter among loaf pans and bake for 30 minutes or until a toothpick comes out clean.
- Cool in the pans for about 15 minutes, then continue cooling on wire racks.
- When completely cool, gently spoon powdered sugar into a wire mesh strainer, and shake the strainer over the loaves to garnish.
Notes
-
- Ginger: Look for this dried and powdered version of ginger in the spice section of your supermarket.
-
- Bananas: You need them to be pretty ripe so that you can smoosh them easily. They don’t have to be totally smooth…a few banana lumps are just fine.
-
- Molasses: Look for this rich dark sweet liquid in the baking aisle. We recommend either light or dark molasses. Blackstrap molasses is a little too intense for this recipe.
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