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gingerbread banana bread

Gingerbread banana bread

All the familiar flavors of banana bread spiced up with ginger, cinnamon, cloves, and all-spice. This gingerbread banana bread is sure to bring warm and cozy vibes to your kitchen.
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr
Course Breakfast, Dessert
Cuisine American
Servings 1 loaf


  • 2 medium mixing bowls
  • Hand or stand mixer
  • 9 x 5 in. baking tin



  • 3 medium bananas (350g)1
  • 3/4 cup (150g) brown sugar
  • 1 1/2 tsp vanilla extract
  • 2 eggs
  • 1 cup (100g) sourdough starter at 100% hydration (or sub 1/2 cup milk and 1/2 cup all purpose flour, mixed together)
  • 2 cups (250g) all purpose flour
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp all spice
  • 1/4 tsp ground cloves
  • 1/2 cup (125g) neutral flavored oil
  • 1/4 cup (60g) milk


  • 4 oz chopped semisweet chocolate or chocolate chips
  • 1/2 cup (60g) chopped nuts (I like pecans or walnuts)
  • 1 tsp all purpose flour


  • Preheat oven to 360°F and grease a 9 x 5 inch baking tin.
  • In a medium mixing bowl, whisk together the all purpose flour, baking soda, salt, cinnamon, ginger, all spice, and cloves. Set aside.
  • In a small bowl, mix together the chopped chocolate, nuts, and 1 tsp of flour. Make sure that the chocolate and nuts are lightly coated with flour. This prevents them from sinking to the bottom of the batter.
  • Using a hand mixer or a stand mixer fitted with a paddle attachment, cream together the bananas and brown sugar in a medium bowl, until the bananas have broken apart. Small chunks of banana are okay.
  • Mix in the vanilla extract on slow speed. Beat in the eggs one at a time on slow speed until well incorporated.
  • Add the sourdough starter (or mix of milk and flour) and beat on slow speed until incorporated.
  • Add the dry ingredients, mixing on low speed until just incorporated. Be careful not to over-mix, as this can cause your bread to be tough. While the mixer is running, slowly pour in the milk and oil. The mixture will look a little chunky at first, but will smooth out after a minute or two.
  • Fold in the chocolate and nuts. Pour the batter into the greased tin and bake for 60 - 65 minutes until a toothpick pressed into the center comes out clean, with no batter. Melted chocolate on the toothpick is okay.
  • Remove from oven and let cool for 10 - 15 minutes.


  1. If you have jumbo-sized bananas, consider using only 2 bananas. Otherwise, the bake time may be longer. When you weigh all of your bananas together, they should weigh between 350 - 375g.
Keyword banana, bread, gingerbread