Pan de plátano y jengibre

Esta Pan de plátano y jengibre is a soft, moist, and super flavorsome sweet loaf, perfect for a Christmas breakfast. Its crumb has all the flavors of gingerbread cookies with the softness of banana bread.

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I have an unrelenting love for banana breads of all kinds, from my Pan de plátano y pistacho a mi Pan de calabaza y plátano, I live for transforming the classic recipe into delicious variations for all occasions and all seasons.

So, naturally, when the fall season is in full swing and Christmas is just around the corner, I knew I had to combine my favorite Galletas de jengibre con harina de almendras flavors with the simple and healthy banana bread. And believe me, it’s quite a thing!

Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Pan de plátano y jengibre

This Gingerbread Banana Bread is a soft, moist, and super flavorsome sweet loaf, perfect for a Christmas breakfast. Its crumb has all the flavors of gingerbread cookies with the softness of banana bread.

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 50 minutos minutos

Tiempo Total: 1 horas. hr

Curso: Desayuno, Snack

Tipo de cocina: American

Porciones: 12 rebanadas

Calorías: 169.3 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

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Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 1 ½ taza de Plátano machacado - Notas 1
• ▢ ¾ taza de Azucar morena
• ▢ ⅓ taza de Aceite de oliva de sabor suave - Notas 2
• ▢ ¼ taza de Unsulphured Molasses - Notas 3
• ▢ 1 cucharadita de Extracto de vainilla
• ▢ ½ cucharadita de Salt
• ▢ 1 ½ taza de Harina para todo uso - Notas 4
• ▢ 2 cucharaditas de Levadura en polvo
• ▢ ½ cucharadita de Bicarbonato de sodio

Gingerbread Spices

• ▢ 2 ½ cucharaditas de Canela
• ▢ 2 cucharaditas de Jengibre
• ▢ ½ cucharadita de Pimienta de Jamaica - Notas 5
• ▢ ½ cucharadita de Nuez moscada

Instrucciones para la impresión en alta definición

• Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper and pan with oil spray or coconut oil. Set aside.
• In a large mixing bowl, mash the ripe bananas with a fork or the paddle attachment of your stand mixer. Mash until almost no lumps show. It must be very runny for an ultra-moist texture. Measure 1 cup + 1/2 cup of mashed bananas – if extra, freeze for later.
• Whisk in light olive oil, molasse, vanilla extract, brown sugar, salt, and gingerbread spices: ginger, cinnamon, and allspice. Whisk until smooth and well combined.
• Fold in all-purpose flour, baking powder, baking soda, and stir with a rubber spatula until a smooth consistent banana bread batter forms.
• Transfiera la masa al molde para pan preparado.
• Bake the bread on the center rack of the oven at 350°F (180°C) until a pick inserted in the center of the loaf comes out clean – about 55 to 65 minutes. You can add a piece of foil on top of the pan after 30 minutes to prevent the banana bread from browning too fast.
• Let the bread cool down on a wire rack for 2 hours before slicing or decorating.

Notas

notas 1: Equivalent to 3 large ripe bananas. Pick some with black spots on the skin for perfect sweetness.

notas 2: You can also use any oil with a light taste, like almond oil, light avocado oil, or light olive oil. Watch out if using coconut oil, when melted and in contact with cold fruit puree, it forms lumps. 

notas 3: Molasses adds moisture and the typical flavor you expect from anything gingerbread. If you really can’t find molasses, swap it for maple syrup. The bread will be lighter in color.

Nota 4: You can use the same amount of white spelt or whole wheat flour. For a gluten-free version, use my Guía de conversión a una dieta sin gluten.

Nota 5: You can substitute it for ground cloves or more cinnamon.

Decoration Idea: Make one batch of my glaseado de vainilla vegano and spread it on top of the cooled banana bread. Add a homemade gingerbread man on top using either my almond flour gingerbread recipe for a gluten-free option or my vegan gingerbread recipe

Almacenamiento: Store at room temperature for up to 3 days or up to 5 days in the fridge in a sealed container. It can be frozen and thawed the day before at room temperature.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

Equipos

Molde para pan de 9 cm x 5 cm

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Nutrición

Servicio: 1rebanada | Calorías: 169.3kcal | Carbohidratos: 27.9g | Proteína: 1.9g | Grasa: 6.3g | Grasa saturada: 5.1g | Grasa poli-insaturada: 0.2g | Grasa monosaturada: 0.4g | Sodio: 216.4mg | Potasio: 131.7mg | Fibra: 1.3g | Azúcar: 12.4g | Vitamina A: 19IU | Vitamina C: 2.5mg | Calcio: 54mg | Hierro: 1mg | Magnesio: 12.3mg | Fósforo 38.3mg | Zinc: 0.2mg

Ingredientes y sustituciones

This recipe is inspired by my classic banana bread, but to give it gingerbread flavors, I use soft brown sugar, molasses, and all the classic gingerbread spices.

• Platanos machacados – Ripe bananas (with black spots) bring all the sweetness and moisture you need for the bread. If you have extra, freeze the mash for future bakes. If you use unripe bananas, the bread won’t taste as well and might not be sweet enough.
• Azucar morena – Soft brown sugar enhances the rich flavor and color of the bread. It also brings some moisture. You can use coconut sugar as an unrefined alternative.
• Aceite de oliva ligero – Olive oil adds moisture without overpowering the flavors. Other options include light avocado oil or almond oil.
• Unsulphured Molasses – This is essential for the gingerbread taste. If unavailable, substitute them with maple syrup, but note the bread will be lighter in color and won’t taste as gingerbready.
• Harina para todo uso – Swap with whole wheat or white spelt flour for a heartier texture. For a gluten-free version, use my Guía de conversión a una dieta sin gluten.
• Gingerbread Spices: Cinnamon, Ginger, Allspice, Nutmeg – These spices bring warmth and depth to the loaf, all you expect from gingerbread. If needed, substitute allspice with ground cloves or more cinnamon for a similar flavor.
• Levadura en polvo y bicarbonato de sodio – Ensure your baking soda and powder are fresh to achieve a perfect rise.

How to Make Gingerbread Banana Bread

This recipe is super simple to whip up. Here are pictures of the key steps.

Mash the ripe bananas in a large mixing bowl.

Add the soft brown sugar, molasses, and spices.

Stir the batter with a whisk until it’s just combined.

Add the all-purpose flour to the gingerbread banana bread batter.

Combine it until it forms a sticky batter.

Vierta la masa en un molde para pan forrado con papel de horno.

Bake the bread at 350°F (180°C) for 55 to 65 minutes.

Choose your favorite frosting recipe below and decorate the gingerbread banana bread.

Decoración

I love decorating this cake to make it even more Christmassy. There’s so many options you can use to make it super fancy.

• Glaseado de vainilla vegano – This vanilla frosting is a classic frosting made with just 4 ingredients, and it pairs perfectly with the gingerbread flavors.
• Glaseado de chocolate vegano – For a chocolate version of my vanilla frosting!
• Glaseado vegano de crema de coco con 3 ingredientes – This frosting is even simpler than my classic vanilla frosting as it’s made with just 3 ingredients.
• Ganache vegano – This is ganache adds a soft a chocolatey layer on the bread.
• Glaseado de anacardos – This healthier frosting is made without cashews for a delicious twist.
• Glaseado real vegano – My royal icing is a great option for a slightly thicker decoration.

Once you have frosted the bread, I recommend baking a few of my gingerbread cookies to either decorate the top or crumble on top.

• Galletas de jengibre con harina de almendras
• Galletas de jengibre veganas

Consejos de repostería de Carine

While all you need is in the recipe card below, here are a few more tips to make this recipe perfect every single time.

• Utilice plátanos maduros – The riper, the better! Bananas with black spots have more natural sweetness and ensure a moist loaf.
• Evite mezclar demasiado la masa – Fold the dry ingredients gently to prevent overdeveloping the gluten, which could make the bread dense.
• Evita que se doren demasiado – Place a piece of foil over the bread after 30 minutes of baking to avoid excessive browning on top.
• Dejar enfriar completamente antes de cortar. – Let the loaf cool on a wire rack for at least 2 hours. This ensures it firms up, making it easier to slice.

Más recetas de pan de plátano

Pan de plátano y pistacho

Pan de plátano y almendras

Pan vegano de calabaza y plátano

Pan de plátano vegano con chispas de chocolate