This recipe blends two favourites: the natural sweetness and moist texture of classic banana bread with the warm spices—cinnamon, cloves, nutmeg and ginger—found in gingerbread.
I made a simple cashew-based vanilla icing to make the loaf feel extra festive. The icing is optional—the bread is already moist and full of flavour—but it adds a creamy, indulgent finish if you want to dress it up.
I used very ripe bananas for this loaf—almost overripe—which contributed plenty of sweetness. If your bananas are exceptionally ripe you can reduce the sweetener to a teaspoon; if they are less ripe, increase honey or maple syrup to taste (up to about 2 tablespoons).
I enjoy a slice for breakfast or as an afternoon treat with tea. Fresh ginger gives a bright, peppery note; if you don’t have fresh ginger, ground ginger works well as a substitute—adjust the amount to your taste.
The crumb is tender and the spice blend complements the banana without overpowering it. Optional toppings like banana slices or chopped walnuts add texture and visual appeal.
Other recipes to try when you have ripe bananas:
- Banana Bread Mug Cake
- Banana Bread Breakfast Cookies
- Extra Banana Banana Pancakes
- The Best Banana Bread
- Upside Down Caramelized Banana Bread
- Almond Butter Banana Bread with a Jam Swirl
If you make this recipe, leave a comment to share how it went or tag @everylastbite_ on Instagram—I’d love to see your photos!
Ginger Spiced Banana Bread
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Ingredients
- 3 bananas
- 2 eggs
- 3 tbsp coconut oil
- 2 tbsp honey or maple syrup (adjust to ripeness of bananas)
- 1 tsp vanilla extract
- 2 1/2 cups almond flour
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 3/4 tsp cloves
- 1/4 tsp nutmeg
- 1 1/2 tbsp fresh ginger (or ground ginger)
Icing (optional)
- 1/2 cup cashews, soaked in hot water for 30 minutes
- 1 1/2 tbsp coconut cream
- 1 1/2 tbsp coconut oil
- 1 tsp vanilla extract
- 2 tbsp honey
- 1/4 tsp apple cider vinegar
Instructions
- Preheat oven to 175°C (350°F). Grease a 4 x 8 inch loaf pan or line with parchment paper.
- In a mixing bowl, combine bananas, eggs, coconut oil, honey and vanilla. Mash and mix until smooth.
- Add almond flour, baking soda and spices, then stir until evenly combined.
- Pour batter into the prepared loaf tin and bake for about 50 minutes, or until a toothpick inserted comes out clean. If the top browns too quickly, cover loosely with foil.
- While the loaf bakes, make the icing: blend the soaked cashews with coconut cream, coconut oil, vanilla, honey and apple cider vinegar until completely smooth. Chill in the fridge to firm up.
- Allow the bread to cool before spreading the icing. Top with banana slices or chopped walnuts if desired.
