ito Tinapay na Gingerbread na Saging 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.
I have an unrelenting love for banana breads of all kinds, from my Tinapay na Saging na may Pistachio sa aking Tinapay na Saging na Kalabasa, 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 Mga Cookie na may Gingerbread na may Harina ng Almond flavors with the simple and healthy banana bread. And believe me, it’s quite a thing!
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Tinapay na Gingerbread na Saging
Ingredients
- 1 ½ tasa Minasang Saging - Tandaan 1
- ¾ tasa Malambot na Kayumanggi na Asukal
- ⅓ tasa Banayad na Lasa ng Langis ng Oliba - Tandaan 2
- ¼ tasa Unsulphured Molasses - Tandaan 3
- 1 kutsarita Vanilla Extract
- ½ kutsarita Asin
- 1 ½ tasa Flour ng Lahat-Lyong - Tandaan 4
- 2 kutsarita Paghurno Powder
- ½ kutsarita Baking soda
tagubilin
- Painitin ang oven sa 350°F (180°C). Lagyan ng parchment paper ang isang 9-pulgada x 5-pulgadang loaf pan. Pahiran nang bahagya ng mantika ang papel at ang pan gamit ang oil spray o coconut oil. Itabi.
- 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.
- Ilipat ang batter sa inihandang loaf pan.
- 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.
Mga Tala
kagamitan
Pagkain
Ingredients at Substitutions
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.
- Mashed Saging – 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.
- Malambot na Kayumanggi na Asukal – 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.
- Banayad na Langis ng Oliba – 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.
- Flour ng Lahat-Lyong – Swap with whole wheat or white spelt flour for a heartier texture. For a gluten-free version, use my gabay sa pagpapalit na walang 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.
- Baking Powder at Baking Soda – 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.
Ibuhos ang batter sa isang loaf pan na may linya na parchment paper.
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.
Medalya
I love decorating this cake to make it even more Christmassy. There’s so many options you can use to make it super fancy.
- Vegan Vanilla Frosting – This vanilla frosting is a classic frosting made with just 4 ingredients, and it pairs perfectly with the gingerbread flavors.
- Vegan na Tsokolate na Frosting – For a chocolate version of my vanilla frosting!
- 3-Sangkap na Vegan Coconut Cream Frosting – This frosting is even simpler than my classic vanilla frosting as it’s made with just 3 ingredients.
- Vegan Ganache – This is ganache adds a soft a chocolatey layer on the bread.
- Frosting ng Kasoy – This healthier frosting is made without cashews for a delicious twist.
- Vegan Royal Icing – 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.
Mga Tip sa Pagbe-bake ni 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.
- Gumamit ng Hinog na Saging – The riper, the better! Bananas with black spots have more natural sweetness and ensure a moist loaf.
- Iwasang Overmixing ang Batter – Fold the dry ingredients gently to prevent overdeveloping the gluten, which could make the bread dense.
- Pigilan ang Labis na Pagkakulay-kayumanggi – Place a piece of foil over the bread after 30 minutes of baking to avoid excessive browning on top.
- Palamigin nang lubusan bago hiwain – Let the loaf cool on a wire rack for at least 2 hours. This ensures it firms up, making it easier to slice.
Made it today and was a huge hit. Made it gluten free. Will definitely make this again.
I am so glad it worked out GF too! thanks for sharing your lovely feedback. Carine.
Gluten Free!?!
There’s a gluten-free option in the notes, if that’s your question 🙂
It’s delicious. Thank you for all amazing recipes that you share.
This is amazing! I made muffins, instead of bread and they turned out amazing. I didn’t have molasses, so I used honey and for soft brown sugar I used Muscovado dark sugar. They are soooo delicious. Thank you for your amazing recipes. Hugs
I’m glad you liked it, and happy to hear they work fine as muffins!!
Perfect for Christmas, I love it!