This ginger banana bread recipe is perfect for the festive season! Made in one bowl, it's tender on the outside, moist on the inside and dusted with delicious spices!
Preheat the oven to 180C/350F. Line a loaf pan with parchment paper and set aside.
In a large mixing bowl, combine your dry ingredients and mix well. Add the rest of your ingredients and mix until fully incorporated.
Transfer your ginger banana bread batter into the lined pan. Sprinkle extra gingerbread spice on top. Bake for 40-45 minutes, or until a skewer comes out clean from the center.
Allow banana bread to cool in the pan completely, before slicing into pieces.
Notes
TO STORE. Leftovers should be stored in the fridge, in a sealed container. It will keep fresh for at least 5 days. TO FREEZE. Wrap individual slices of banana bread in parchment paper and place it in a ziplock bag. Frozen banana bread will keep fresh for at least 6 months.