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    Home » Breakfast Recipes

    Vegan Gingerbread Banana Bread

    Published: Dec 27, 2020 by Richa 53 Comments

    Jump to Recipe   Print Recipe

    This Vegan Gingerbread Banana Bread recipe combines soft and moist Banana bread with Spiced gingerbread for the ultimate holiday treat.

    two stacked slices of vegan gingerbread banana bread slathered with butter

    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!

    a hand reaching for a buttered slice of vegan gingerbread banana bread

    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.

    a slice of vegan gingerbread banana bread being buttered

    MORE VEGAN BREAKFAST BAKES FROM THE BLOG

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    • Pumpkin Cream Cheese Muffins

    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.

    Print Recipe
    5 from 19 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 mins
    Cook Time55 mins
    Total Time1 hr 10 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
    • 1/3 cup (66.67 g) sugar such as coconut sugar, light brown sugar (1/4 cup for less sweet or if the bananas are very ripe )
    • 1/4 cup (59.15 ml) maple syrup
    • 1 tsp vanilla extract
    • 2 tbsp oil omit to make oil free
    • 1/3 cup (78.86 ml) almond milk
    • 1 tsp vinegar
    • 1 tbsp molasses

    Dry Ingredients:

    • 1 3/4 cup (166.67 g) flour (I use 1 1/4 all purpose, and 1/2 cup of whole wheat or spelt)
    • 1/4 cup (28 g) almond flour
    • 1.5 tsp baking powder
    • 1/4 tsp baking soda
    • 1/2 tsp salt
    • 1.5 -2 tsp gingerbread spice or a mix of 1 tsp cinnamon, 1 tsp ginger , 1/8 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 3/4 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 1/2 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: mix 1 cup of oat flour, 3/4 cup almond flour,1/4 cup potato starch and 1/2 tsp xanthan gum. Start with 1 3/4 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 170 Calories 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.

    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

    overhead shot of ingredients needed for making vegan gingerbread banana bread

    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 loaf oil-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:

    wet ingredients for vegan gingerbread banana bread being mixed in a bowl

    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.

    batter for vegan gingerbread banana bread being stirred together

    In another bowl, mix the flours,the baking powder, baking soda, salt, and spices until well combined, then mix in the candied ginger.

    flour being added to wet batter ingredients

    Add 1 3/4 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.

    vegan gingerbread banana bread batter in a white bowl

    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 1/2 tsp of cinnamon. This is optional, but I like the crust it gives the banana bread.

    Sliced vegan gingerbread banana bread on a wood board

    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.

    a slice of buttered banana gingerbread on a white plate

     

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    ⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

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    1. Tamal

      February 12, 2023 at 5:49 pm

      5 stars
      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

        February 13, 2023 at 8:07 pm

        Love it!

        Reply
    2. Roz

      January 02, 2023 at 5:23 pm

      5 stars
      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

        January 02, 2023 at 8:10 pm

        Yay!!

        Reply
    3. Linda

      January 01, 2023 at 11:27 pm

      5 stars
      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

        January 02, 2023 at 10:34 pm

        Thank you!

        Reply
    4. Stacey

      December 31, 2022 at 2:15 pm

      5 stars
      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

        January 02, 2023 at 10:19 pm

        Thanks so much for the kind comment, Stacey!

        Reply
    5. Donna Andre

      December 15, 2022 at 2:25 pm

      5 stars
      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

        December 16, 2022 at 2:25 pm

        I’m so glad you enjoy!

        Reply
    6. Linda

      December 10, 2022 at 9:56 pm

      5 stars
      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 ⭐⭐⭐⭐⭐

      Reply
      • Vegan Richa Support

        December 12, 2022 at 3:41 pm

        Thank you!

        Reply
    7. Brigitte

      April 05, 2022 at 12:01 pm

      5 stars
      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

        April 05, 2022 at 12:05 pm

        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
    8. Louise

      January 04, 2022 at 11:52 pm

      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

        January 06, 2022 at 5:33 pm

        sounds scrumptious

        Reply
    9. Laura

      December 29, 2021 at 11:07 am

      5 stars
      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

        December 30, 2021 at 11:18 am

        great to hear Laura

        Reply
    10. Heather Knox

      December 27, 2021 at 8:57 am

      5 stars
      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

        December 27, 2021 at 8:45 pm

        Yay!

        Reply
      • Alyssa

        December 31, 2021 at 10:38 am

        5 stars
        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

          December 31, 2021 at 11:03 am

          Yay

          Reply
          • Katherine Carroll

            December 31, 2022 at 7:38 am

            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

              January 02, 2023 at 9:50 pm

              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!

    11. Megan F.

      December 05, 2021 at 8:52 am

      5 stars
      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

        December 08, 2021 at 1:31 pm

        yum! nice breakfast

        Reply
    12. LB

      November 19, 2021 at 8:06 pm

      is there a good sub for the almond flour in this or would you advise against substituting it? thanks!

      Reply
      • Richa

        November 20, 2021 at 3:45 am

        Just omit the almond flour

        Reply
    13. Jenny

      November 06, 2021 at 5:50 pm

      5 stars
      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

        November 08, 2021 at 11:16 am

        what a miracle! great to hear

        Reply
    14. Leslie

      November 01, 2021 at 8:51 am

      Is that white vinegar or apple cider vinegar?

      Reply
      • Richa

        November 01, 2021 at 10:15 am

        Either will work

        Reply
    15. Maggie

      August 01, 2021 at 12:11 pm

      Has anyone tried making this as muffins?

      Reply
      • Liz

        September 26, 2021 at 11:56 am

        Yes. They all stuck to the wrappers and I only was able to salvage the tops.

        Reply
        • Richa

          September 26, 2021 at 12:20 pm

          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

        September 26, 2021 at 12:21 pm

        Yes just bake 25 mins

        Reply
    16. MN

      January 31, 2021 at 5:29 pm

      5 stars
      I made this today and it is so good! Thank you for the recipe.

      Reply
      • Vegan Richa Support

        February 02, 2021 at 7:57 am

        awesome, thank YOU

        Reply
    17. Priya

      January 15, 2021 at 10:33 pm

      Hi Richa

      Can you pls advise what to substitute for maple syrup. Can we add more coconut sugar?

      Reply
      • Vegan Richa Support

        January 18, 2021 at 5:38 pm

        yes or brown and increase to 1/2 cup

        Reply
    18. Dee

      December 30, 2020 at 11:26 am

      This looks absolutely delicious! Love the festive spin on a classic treat. Excited to try it 🙂

      Reply
      • Vegan Richa Support

        December 31, 2020 at 10:27 am

        let me know how it turns out

        Reply
    19. Gail Garrison

      December 29, 2020 at 7:35 am

      5 stars
      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

        December 29, 2020 at 3:29 pm

        Yay

        Reply
    20. Dana

      December 28, 2020 at 1:25 am

      5 stars
      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

        December 30, 2020 at 1:51 pm

        Thank you Dana! You could always add it after it comes out of the oven

        Reply
    21. Betty McEnaney

      December 27, 2020 at 3:10 pm

      5 stars
      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

        December 27, 2020 at 4:33 pm

        Awesome!! Thanks!

        Reply
    22. Mark

      December 27, 2020 at 1:59 pm

      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

        December 27, 2020 at 2:08 pm

        It’s 1/2 tsp. Updated!

        Reply
        • Mark

          December 27, 2020 at 7:29 pm

          5 stars
          Thanks for the quick reply! This is super tasty and came out great!

          Reply
    23. Elizabeth

      December 27, 2020 at 8:47 am

      Could I add applesauce instead of oil?

      Reply
      • Richa

        December 27, 2020 at 10:42 am

        Just omit the oil. Don’t add applesauce because there’s already enough moisture from the banana

        Reply

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