Gingerbread Banana Bread Quick Spiced Banana Loaf

This gingerbread banana bread turns overripe bananas into a fast, cozy loaf with warm holiday spice and none of the fuss. It uses oat flour and simple swaps to keep the texture moist while cutting refined sugar. If you are short on time, the mix-and-bake approach gets you into the oven in minutes. For other easy bread ideas check out this miracle no knead bread method that pairs well with a slice of quick banana loaf.

Why This Recipe Works

This recipe balances moisture from mashed bananas, Greek yogurt, and applesauce so the loaf stays tender without added oils. Oat flour keeps things gluten friendly and gives a slightly nutty crumb that contrasts nicely with the warm spices. Baking soda provides lift while the sugar substitute browns the crust without overpowering the spice blend. The one bowl approach minimizes cleanup and speeds up prep, which is ideal for busy mornings or last minute guests. If you want to switch flour types or try a different sweetener, the base ratios are forgiving. For another no-fuss baking idea try this miracle no knead bread to expand your quick baking rotation.

Flavor and Texture

Expect a fragrant loaf where cinnamon and allspice lead and ginger gives a mild kick. The crumb is soft and slightly dense thanks to oats and yogurt, making it excellent toasted or just as-is. Applesauce keeps the texture light while reducing the need for added fat. The top crisps slightly from the sugar substitute blend if you choose to sprinkle it before baking. Overall, this loaf eats like a holiday treat that’s still everyday friendly.

Ingredients

• 1¾ cup oat flour
• ½ cup plain, nonfat Greek yogurt
• ½ cup unsweetened applesauce
• 3 bananas
• 2 eggs
• 1 tsp vanilla extract
• ¾ cup granular Swerve
• ½ tsp salt
• 1 tsp baking soda
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 tsp all spice
• 1/2 tsp ground ginger
• mixture of cinnamon, brown Swerve, and granular Swerve

Step by Step Instructions

1. Preheat oven to 325°F and line a 9×5 inch loaf pan with parchment paper.
2. In a medium bowl, mix together the mashed banana, Greek yogurt, applesauce, swerve, vanilla extract, and eggs until fully incorporated.
3. Add in the oat flour, salt, baking soda, spices, and mix until just combined. Don’t over mix!
4. Pour into loaf pan. Top with additional cinnamon, nutmeg and brown sugar swerve substitute if desired.
5. Bake for 55-60 minutes, or until top is browned and a toothpick comes out clean. Allow to cool completely before slicing. Store in the refrigerator for up to 6 days for ultimate freshness, or in a cool, dry place for up to 4 days.

Quick Tips and Shortcuts

Mash bananas right in the mixing bowl to save dishes and speed prep. Measure oat flour by spooning into the cup and leveling for consistent results. If you are short on Greek yogurt, swap with an equal amount of low fat buttermilk or more applesauce, adjusting baking time slightly. Use ripe or overripe bananas for best natural sweetness and moisture. To save time in the morning, slice the cooled loaf the night before and toast slices as needed.

Storage and Meal Prep

Cool the loaf completely before wrapping to avoid sogginess in storage. Refrigerate wrapped or in an airtight container for up to six days for maximum freshness. For short term counter storage, keep in a cool, dry place and consume within four days. Slice and freeze individual pieces for grab-and-go breakfasts; thaw or toast straight from frozen.

Short Closing Note

This gingerbread banana bread is a fast way to bring seasonal flavor to a weekday or holiday table. It’s flexible, forgiving, and a reliable crowd pleaser when you need a quick baked good.

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