Gingerbread Banana Bread
This gingerbread chocolate chip banana bread is the perfect easy festive bake, packed with warm spices, sweet chocolate chips, and ripe bananas. It’s incredibly moist and stays delicious for days - ideal for holiday breakfasts or cozy desserts.
Jump to recipeHow to Store
Keep in an airtight container, or wrapped in some foil. It should stay moist for about 3-5 days!
If you’re looking for another dish, be sure to try out these recipes:
Gingerbread Banana Bread
Ingredients
- 3 bananas, peeled
- 85g vegetable or sunflower oil
- 2 eggs
- 2 tbsp yoghurt
- 1 tsp vanilla extract
- 90g caster sugar
- 90g soft dark brown sugar
- 185g plain flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp flaky salt
- 100g dark chocolate chips or chopped chocolate
Method
- Preheat the oven to 160c fan. Line a 2lb loaf tin with baking paper.
- In a large bowl, add the peeled bananas and mash with a fork.
- Add the oil, eggs, yoghurt, vanilla extract, caster sugar, and dark brown sugar. Whisk until evenly combined.
- Add the plain flour, baking soda, flaky salt, ground ginger, and ground cinnamon. Stir until evenly combined.
- Pour half of the mixture into the tin and sprinkle over half of the chocolate chips.
- Add the remaining batter, then top with the rest of the chocolate chips.
- Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean.
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