Dessert

Gingerbread Banana Bread Recipe

ByIsabella Vance December 4, 2025December 4, 2025

Introduction

This Gingerbread Banana Bread is a cozy twist on classic banana bread, infused with warm spices like cinnamon, nutmeg, and ginger. It’s naturally sweetened and moist, making it a perfect treat for breakfast or an afternoon snack.

A loaf of sliced banana bread is shown on a wooden board with a white marbled texture beneath it. The bread has three visible slices cut from the loaf, revealing a moist, soft inside with a light brown color and small air holes. The top crust is darker brown and sprinkled with a crumbly, golden brown streusel topping mixed with coarse sugar grains that sparkle. In the background is a white jar with faint pink letters. The photo taken with an iphone --ar 4:5 --v 7

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 allspice
½ tsp ground ginger
Mixture of cinnamon, brown Swerve, and granular Swerve for topping (optional)

Instructions

Step 1: Preheat your oven to 325°F and line a 9×5 inch loaf pan with parchment paper.
Step 2: In a medium bowl, mash the bananas and mix in Greek yogurt, applesauce, granular Swerve, vanilla extract, and eggs until fully combined.
Step 3: Add oat flour, salt, baking soda, cinnamon, nutmeg, allspice, and ground ginger to the wet mixture. Stir gently until just combined—avoid overmixing to keep the bread tender.
Step 4: Pour the batter into the prepared loaf pan. If desired, sprinkle a mixture of cinnamon, brown Swerve, and granular Swerve on top for added sweetness and spice.
Step 5: Bake for 55 to 60 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean.
Step 6: Let the bread cool completely in the pan before slicing.

Tips & Variations

Use very ripe bananas for the best natural sweetness and moisture.
Substitute oat flour with whole wheat flour if preferred, but expect a denser loaf.
Add chopped nuts or dark chocolate chips for texture and extra flavor.
For a vegan version, replace eggs with flax eggs and use a plant-based yogurt.

Storage

Store your gingerbread banana bread covered in the refrigerator for up to 6 days to keep it fresh and moist. For shorter storage, you can keep it at room temperature in a cool, dry place for up to 4 days. Warm slices gently before serving for a soft texture.

How to Serve

A loaf of banana bread sliced into five thick pieces sits on a wooden board over a white marbled surface. The bread has a golden-brown crust with a crumbly topping of light brown sugar and coarse white sugar sprinkled unevenly across the top. Inside, the bread is moist with a textured, speckled light tan color, showing bits of banana and a soft crumb. In the blurred background, there is a white jar with pink text. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of Swerve?

Yes, you can substitute granular Swerve with regular granulated sugar in equal amounts, though this will increase the overall sugar content.

Is oat flour gluten-free?

Oat flour is naturally gluten-free, but if you have gluten sensitivity, make sure to use certified gluten-free oat flour to avoid cross-contamination.