There’s something about December that makes everyone crave warm, nostalgic flavors — and nothing captures that feeling better than gingerbread. This vegan gingerbread banana bread is the perfect blend of classic holiday spices and the comforting sweetness of banana bread. It bakes into a soft, moist loaf with a deep molasses flavor, a rich ginger aroma, and a beautifully tender crumb. Every slice tastes like holiday cheer in bread form.

Search trends always spike in winter for terms like gingerbread loaf, banana bread holiday, and easy Christmas baking, and this recipe checks all the boxes. It’s simple to make, totally dairy-free, and uses pantry staples, yet it tastes incredibly festive. Whether you’re baking for a cozy night in, prepping holiday brunch, or wrapping up homemade gifts, this loaf is a guaranteed crowd-pleaser.

The mix of ripe bananas and gingerbread spices is what makes this recipe so special. The bananas keep everything moist, while the cinnamon, ginger, nutmeg, and molasses bring deep seasonal warmth. It’s flavorful enough to serve plain, but also amazing with a swipe of vegan butter or a dusting of powdered sugar.

This loaf fits every December moment — morning coffee, late-night desserts, holiday potlucks, neighbor gifts, or your December baking lineup. It’s reliable, cozy, deeply spiced, and uses ingredients you probably already have at home. Simply mix, bake, and enjoy the smell of pure holiday magic filling the kitchen.

WHY YOU’LL LOVE THIS RECIPE

• Soft, fluffy, and perfectly spiced
• Banana bread + gingerbread = the best winter combo
• Uses simple pantry ingredients
• Dairy-free, egg-free, fully vegan
• Absolutely delicious for breakfast or dessert
• Festive enough for Christmas morning

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Vegan Gingerbread Banana Bread

Cooking Method: Baking Courses: Dessert

Difficulty: Beginner Prep Time 10 mins Cook Time 55 mins Total Time 1 hr 5 mins

Best Season: Winter

Description

This ultra-soft vegan gingerbread banana bread blends cozy banana sweetness with warm holiday spices. Moist, festive, and perfect for gifting, snacking, or enjoying with a hot drink on a winter morning.

Ingredients

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Scale

1/2x 1x 2x 3x

Dry

• 1¾ cups cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tbsp ground ginger
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp cloves (optional)

Wet

• 3 ripe bananas, mashed
• ½ cup brown sugar
• ¼ cup molasses
• ¼ cup melted coconut oil
• ½ cup plant milk
• 1 tsp vanilla extract

Instructions

Step 1 — Prepare the bananas

1. Mash ripe bananas in a large bowl until mostly smooth.
   

Step 2 — Mix the wet ingredients

1. Add brown sugar, molasses, melted coconut oil, plant milk, and vanilla. Whisk until smooth.
   

Step 3 — Combine dry ingredients

1. In another bowl, whisk flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
   

Step 4 — Mix wet and dry

1. Pour the dry mixture into the wet mixture and fold until just combined.
   

Step 5 — Pour into loaf pan

1. Transfer batter into a parchment-lined loaf pan.
   

Step 6 — Bake

1. Bake at 350°F for 50–55 minutes or until a toothpick comes out clean.
   

Step 7 — Cool & Serve

1. Cool completely, then slice and enjoy.
   

Note

VARIATIONS

• Add chocolate chips for a sweeter loaf
• Add chopped walnuts or pecans
• Add orange zest for a citrus twist

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STORAGE

• Keeps 3–4 days at room temp
• Refrigerate up to 1 week
• Freeze slices up to 2 months