129 cal, 9g sugar.

A low-sugar whole-grain flavorful and moist Banana Bread loaf that tastes just like gingerbread! Perfect for holiday breakfasts and afternoons!

I declare: Banana bread is the most forgiving formula for baking. I’m serious about the forgiving part, if you can read, you can bake banana bread. I’ve messed up quite a number of banana bread projects in my time and they all turned out great.

Like, forget baking powder? No worries, mix it in while the batter is literally sitting INSIDE THE LOAF PAN … and banana bread is like “whatevaaaa Imma still bake OK”. Thank you banana bread, thank you for being YOU!

It can be so healthy too. Because it has bananas in it, you can cut down the sugar and hey who doesn’t want some healthy fruit fibers and vitamins in their sweetener. WIN.

Banana bread, I love you.

Enough singing praises to banana bread, here is the loaf I made as a Christmas gift this year: Gingerbread Banana Bread! All I needed was a couple of tweaks to my go-to easy recipe and there it was, the festive little loaf, using just a few simple ingredients: bananas, eggs, greek yogurt, some oil, brown sugar, molasses, flour.

Except I made two small loaves for extra festive cuteness, and of course, haha, kept one for MYSELF. But the recipe can also make one full-size loaf.

Now this bread is on the low-sugar side. I love it as a breakfast option. Serve it with some greek yogurt and a little nut butter drizzle, you’re good to go. However if what you’re looking for is a dessert bread, I gotchu! Just add 1/4 cup additional coconut sugar (the flavor will be even richer!) or some drops of stevia to taste without adding any extra calories or sugar.

Print Recipe

5 from 1 vote

Gingerbread Banana Bread

A moist and flavorful Gingerbread Banana Bread recipe that is low-sugar and whole-grain. Festive and delicious!

Course: Breakfast, Snack

Servings: slices

Calories: 129kcal

Ingredients

4 large very ripe bananas (about 480 g)
2 large eggs
1/4 cup greek yogurt (I use 2% but any yogurt will work) (60 g)
1/4 cup brown sugar (I use coconut sugar) (48 g)
1/4 cup molasses (any kind) (80 g)
1 tsp vanilla extract
2 tbsp any neutral oil (I use avocado oil) (28 g)
2 cups white whole wheat, all purpose, or gf all purpose flour (240 g)
2 tsp ground cinnamon (to taste)
2 tsp ground ginger (to taste)
1/4 tsp ground cloves (to taste)
1/8 tsp ground nutmeg (to taste)
1 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt

Instructions

Preheat the oven to 350F and grease two small loaf pans (or one regular 9×5 pan).
In a large bowl (or your food processor, my method of choice) beat your eggs and blend bananas, oil, sugar, molasses, yogurt, vanilla until smooth.
In a medium bowl whisk together flour, spices, salt, baking powder and baking soda.
Fold dry into wet (or wet into dry, who cares) until just combined (do not overmix).
Pour and flatten into the loaf pan and sprinkle with cinnamon if you like!
Bake for +/- 60 minutes until a knife inserted in the middle bottom comes out clean.
Cool 15 min inside the pan then turn it out and cool completely on a wire rack, slice and enjoy!