Gingerbread Banana Oatmeal Bread

If you want to french toast this, I support that.

gingerbread banana bread |

I did it here.  And it ’twas delicious. 

This bread is like if a sweet banana bread, a whole wheat bread, a bowl of oatmeal, and a gingerbread cookie were to have a baby.  It’s mildly sweet and not as soft as a banana bread, which makes it absolutely perfect for french toast! We win!

Also we win because Adele is on the Today show and I WANNA WATCH and then end up feeling slightly depressed and moody.  Worth it.

gingerbread banana bread |

Let’s talk about my life.  Then you can talk about your life and this will be like therapy.

But my life…my usual recipe making process goes – 1) make recipe 2) write down recipe in one of my many notebooks 3) try the recipe and think oh this is gross OR oh this is delicious 4) if the latter thought occurs then in a couple days I want to tell you about the dish 5) I go to write the recipe down and realize I can’t find the notebook I wrote the recipe in 6) spend 10+ minutes searching for the notebook 7) find the notebook stuffed in between the couch cushions/under a car seat/in the dishwasher 8) think gahh I need better organization skills.

It’s a struggle being me.

gingerbread banana bread |

Moving on.

This bread, like all things, is legit with a smear of peanut butter and nutella. 

Oh AND if you are the type who gives DIY gifts, you could totally whip up a couple loaves of this bread to wrap up and give out.  I want to be the type who gives gorgeous DIY gifts…but I seem to never quite have it all together enough to go the DIY gift route.  And I’m like do people even want my DIY gifts?!

So your choice is to DIY gift this OR keep the loaf for yourself.  Either way things are looking good. 

gingerbread banana bread |

Gingerbread Banana Oatmeal Bread

Yield: 1 loaf

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour and 5 minutes


dry ingredients
2 cups flour (I used a 50:50 mix of all-purpose and white whole wheat)
1/2 cup oats
1/2 cup brown sugar, packed
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon

wet ingredients
1 cup ripe bananas, mashed (~3 small bananas or 2 large)
2 eggs
1/4 cup butter or coconut oil, melted
2 tablespoons molasses
1 teaspoon vanilla


Preheat oven to 375ºF.  In a bowl, combine all dry ingredients.  In a separate bowl, combine all wet ingredients.  Pour wet ingredients into dry and combine until a batter forms.  Scoop batter into a greased loaf pan.  Bake for 45-50 minutes, or until a toothpick comes out clean.  Allow to cool 30 minutes in the loaf pan before removing it.

gingerbread banana bread |



  1. YASSSS to this amazing flavor combo!!!  Defs gonna french toast this!!

  2. I would totally be grateful if you gave me this as a DIY gift. :)

  3. Um…I want your diy gifts. Also, question– do you think one could sub even a quarter cup ( or more?) of the two cups of flour for coconut flour?

  4. I love DIY gifts! They are perfect for people who are short on money like me :)

  5. Yum! I’ve got some crystallized ginger kicking around that I bet would be just perfect chopped up and tossed in here. I’m making this for sure!

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  7. I recently found your website and I think I have honestly looked at it multiple times a day since then. I walk away hungry after seeing all the pictures/recipes and inspired to make something delightful. I’m currently on maternity leave and when my husband comes home from work he immediately asks if I found something new and lovely to make. LOL
    Can you substitute gluten flour in this recipe?

    • Hi Nicole! Thanks for stopping by! I hope you keep finding lovely food to make you you, baby and husband;) AND you can absolutely substitute a different flour in! Are you thinking of using a gluten free flour blend? That should work great.

  8. Just baked two loaves of this recipe – had a lot of forgotten, ripe bananas after the long weekend – and they turned out great! I can’t wait to share them with my co-workers tomorrow morning. Thanks for sharing : )

  9. Looks so yummy! Do you think it would be possible to mix all the ingredients in the evening, put it in the fridge overnight and bake the bread in the morning? :-) 

  10. This is not that great of a recipe, sorry. I’ve made it twice and each time it came out either too chewy or a bit dry. It also doesn’t have any ginger flavor. The predominant flavor is a bready one with undertones of banana. I prefer the banana bread recipe from Smitten Kitchen … I think it’s called Jacked Banana Bread or something.

  11. Just wondering what type or oats? Large flake or quick oats? I know they absorb moisture differently so it makes a difference. Thanks!!

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