Gingersnap Banana Bread

5 from 2 votes

Gingersnap Banana Bread is a spiced banana bread recipe topped with crushed gingersnap cookies! The flavors meld into perfection in this incredible banana quick bread.

Prep Time10

Cook Time1 20

Course: bread

Cuisine: American

Keyword: Gingersnap Banana Bread

Servings:

Calories: 315kcal

Author: Jessica & Nellie

Ingredients

2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup light brown sugar, packed
2 large eggs
2 cups mashed bananas (about 3 large bananas)
1/3 cup sour cream
1 tsp vanilla extract
1 1/2 cups crushed gingersnaps *See note

Instructions

Preheat the oven to 350°F. Spray a 9x5 loaf pan with baking spray and set aside.
In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt, set aside.
In the body of a stand mixer, or with a hand mixer and a large bowl, cream together the butter and brown sugar until well combined with the paddle attachment. Scrape down the sides as needed.
Add in the eggs one at a time and mix well.
Add in the mashed bananas, sour cream, and vanilla, mix until well combined, scrape down the sides as needed.
Add half of the flour mixture and stir it in on low speed. Add the remaining flour and mix until well incorporated, scrape down the sides.
Pour half of the batter into the loaf pan. Sprinkle half of the gingersnaps on top.
Add the remaining batter, and top with the remaining gingersnaps, gently pressing them into the batter.
Bake for 70-80 minutes, until a toothpick inserted into the center, comes out clean. When the banana bread has baked for 30 minutes, add a foil tent on top to reduce browning.

Notes

*For the recipe, use the harder cracker style gingersnaps. If you use the soft style then the texture of the bread will be slightly different.

Nutrition