Moist and fluffy gingerbread flavoured banana bread with vanilla glaze. If you have molasses leftover from the holiday’s, you’ll want to bake a loaf of this banana bread to enjoy throughout the week!
It’s amazing how leavened and chewy the banana bread is. When my father and sister tried a slice for the first time, they both asked me how many eggs I used. They were quite surprised to learn that it’s 100% egg and dairy free!
Ingredients
The wet ingredients include:
- Bananas (preferably ripe)
- Brown sugar
- Molasses
- Non dairy milk, such as almond milk
- Vegetable oil
- Vanilla extract
The dry ingredients include:
- All purpose flour
- Baking soda and salt
- Gingerbread spices (cinnamon, ginger, nutmeg and cloves)
The ingredients for the vanilla glaze includes icing sugar (aka confectioners sugar), water or non dairy milk and vanilla extract.
Steps
Start by mashing the bananas in a large bowl using a potato masher, fork or thick rolling pin. The bananas don’t have to be mashed perfectly. A couple of small banana chunks will only add taste and texture to the final bread.
Once the bananas are mashed, add the rest of the wet ingredients to the bowl and whisk everything together until fully incorporated.
Place a sieve over the bowl of wet ingredients and sift in the flour, baking soda, salt and spices.
Mix the dry ingredients and wet ingredients together using a rubber spatula or a wooden spoon. Mix until there are no traces of flour, and be careful to not over mix batter. We want to maintain as much air as possible in the batter, so that the bread comes out fluffy and moist.
Pour the batter into a 9×5 oiled and floured loaf pan and use a rubber spatula to smooth out the batter. Lightly cover the loaf pan with aluminum foil and bake for 45mins. Remove the foil and bake for another 15-20mins to cook/ brown the top of the loaf.
The vanilla glaze is easy to make! All you have to do is whisk all the ingredients together in a bowl using a whisk or a small spoon. Add the water or plant milk gradually while whisking so that you reach the desired consistency. The moisture in the air often plays a part in determining how much liquid to add to the icing sugar.
Once the ginger banana bread is completely cooled, drizzle on the vanilla glaze. The glaze may drip down the loaf, so you might want to place a tray or plastic wrap under the loaf for easier cleaning.
FAQ
Yes you can! You’ll need to add an extra splash of non dairy milk (about 2-4 tbsp) in step 2.
You can omit the vanilla glaze, which is made with icing sugar.
Absolutely! Go ahead and fold in 1/2 cup of chopped nuts, dried fruit or even chocolate chips in step 4.
Coating the pan with oil and dusting on flour makes it easier to remove the bread from the loaf once baked.
If you have any questions regarding this recipe, feel free to comment below, email me or shoot me a dm on Instagram! I’d be more than happy to help. 🙂
Check out my other vegan dessert recipes:
- Caramel-Apple Banana Bread
- Carrot Sheet Cake with Spiced Cream Cheese Frosting
- Pumpkin Biscoff Scones
- Chocolate Oreo Cake
Vegan Ginger Banana Bread
Ingredients
- 4 medium bananas, preferably ripe
- ¼ cup brown sugar, packed
- ¼ cup molasses
- ¼ cup vegetable oil
- ¼ cup non dairy milk
- 2 tsp vanilla extract
- 2 cup all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
Vanilla glaze
- 1 cup icing sugar, packed
- 1½-2 tbsp water or non dairy milk
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350ºF. Brush a 9×5 loaf pan with vegetable oil and dust with flour.
- In a large bowl, mash the banana. Add the brown sugar, molasses, non dairy milk, vegetable oil and vanilla. Whisk everything together.4 medium bananas, ¼ cup brown sugar, ¼ cup molasses, ¼ cup vegetable oil, ¼ cup non dairy milk, 2 tsp vanilla extract
- Place a sieve over the bowl and sift in the flour, baking soda, salt and spices.2 cup all purpose flour, 1 tsp baking soda, ½ tsp salt, ½ tsp ground ginger, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, ⅛ tsp ground cloves
- Mix the wet and dry ingredients together using a spatula or a wooden spoon until there are no traces of flour. Do not over mix.
- Pour the batter into the oiled and floured loaf pan. Use a spatula to spread the batter evenly in the pan.
- Loosely cover the loaf pan with aluminum foil and bake for 45mins. Remove the foil and bake for another 15-20mins. Stick a toothpick in the middle of the loaf, and if it comes out with wet batter, baking for another 5mins.
- To make the glaze, whisk all the ingredients together. Start with 1 tbsp of water, and gradually add ½ tbsp of water at a time until the desired consistency is reached.1 cup icing sugar, 1½-2 tbsp water or non dairy milk, ½ tsp vanilla extract
- Transfer the baked loaf onto a cooling rack to cool completely before drizzling on the glaze. Allow the glaze to harden before storing.
Notes
- To store the banana bread, you can seal it in a zip lock bag or a bread container and store in the refrigerator for up to 5 days.
- Reheat a slice of banana bread in the microwave for 15-20s, or toast in a toaster oven for 3mins.
