Gluten-Free Gingerbread Banana Bread (Vegan, Allergy-Free)

loaf of gingerbread banana bread with end slices cut

5 from 2 reviews

Combining soft and moist banana bread with perfectly spiced gingerbread for the ultimate baked treat! This Gluten-Free Gingerbread Banana Bread is vegan and allergy-free. Loaded with naturally sweet ripe bananas, warm gingerbread spices, and an essential dose of molasses! This easy quick bread recipe is perfect for holiday gifting or eaten as a delicious breakfast, snack, or dessert!




  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, combine all the dry ingredients, flour, baking powder, baking soda, salt, and gingerbread spices.
  3. In a small bowl, vigorously mix together the mashed banana, oil, molasses, brown sugar, and vanilla extract.
  4. Add the wet banana mixture to the whisked flours and mix together to combine. Your batter should be thick, sticky, and smooth besides a few banana lumps (don't over mix).
  5. Line an 8x4 loaf pan with parchment paper or grease the pan very well with oil. Pour the batter into the prepared loaf pan evenly, and smooth out the top.
  6. Bake the loaf in the oven for 40-50 minutes, just until a toothpick or metal tester comes out mostly clean.
  7. Remove the quick bread from the oven and let it cool slightly in the pan before gently lifting the loaf out of the pan and placing it on a wire rack to cool completely before slicing.


  • You can use unsweetened applesauce in place of the oil if you'd like to make this loaf oil-free.
  • Adjust the gingerbread spices to taste or you a premade mix. I didn't measure these to anything exact.
  • If using a 9x5 loaf pan, reduce the cooking time by 5-10 minutes.
  • Store leftover banana bread at room temperature in a closed container for 4 days. Store it longer when placed in the fridge for about 7-10 days, wrapped loosely with a paper towel in a closed container or plastic bag.
  • Freeze the quick bread by first slicing the loaf, wrapping, and freezing each slice individually or together tightly with foil, and then placed in a plastic freezer bag. Defrost in the fridge overnight. Best if used within 4-5 months.


Keywords: banana bread, gingerbread, banana gingerbread, gingerbread banana bread, ginger banana bread