Combine warm spices with ripe bananas to make these soft, fluffy Gingerbread Banana Muffins—perfect for holiday mornings or an easy dessert.
These muffins are full of cozy, fragrant flavour and come together quickly with simple pantry ingredients. They rise nicely, stay tender, and don’t require an electric mixer—just bowls, a whisk, and a spatula.
Ingredients Notes
The full ingredient list and measurements are in the recipe card below. These notes highlight a few key ingredients and tips.
- All-purpose flour – the base for the batter.
- Bananas – use 2 large or 3 medium very ripe bananas for best sweetness and flavour.
- Brown sugar – dark brown sugar deepens the molasses notes, but light brown works too.
- Cornstarch – helps give the muffins a tender crumb.
- Eggs – bring to room temperature before mixing for even incorporation.
- Oil – a neutral oil keeps texture moist; melted cooled butter can be substituted for a richer flavor.
- Molasses – a little molasses adds classic gingerbread depth; avoid overly strong blackstrap if you prefer a milder taste.
- Spices – cinnamon, ginger, cloves, nutmeg, and allspice create the warm gingerbread profile; use all for best results.
- Sour cream – keeps muffins soft and tender for several days.
Step by step instructions
Follow these steps to make Gingerbread Banana Muffins. Basic equipment: two 12-cup muffin tins, muffin liners, two large bowls, a spatula, and a whisk.
Step 1 – Prep. Line muffin tins with 16 liners and preheat the oven to 375°F (190°C). Mash the ripe bananas in a large bowl.
Step 2 – Whisk wet ingredients. In a second large bowl whisk together mashed bananas, oil, eggs, vanilla, sour cream, molasses, and brown sugar until well combined. Some banana lumps are fine.
Step 3 – Add dry ingredients. In another bowl combine flour, cornstarch, baking soda, baking powder, salt, and the spices (cinnamon, ginger, cloves, nutmeg, allspice). Gently fold the dry ingredients into the wet mixture using a spatula until just combined—stop when no flour streaks remain.
Step 4 – Scoop and top. Divide the batter evenly among the 16 liners; they should be almost full. For an easy topping, mix 1 tablespoon white sugar with small pinches of cinnamon, nutmeg, allspice, and cloves, then sprinkle over each muffin before baking.
Step 5 – Bake. Bake at 375°F for 15–17 minutes, or until a toothpick inserted into the center comes out clean. Cool slightly in the pan, then transfer to a wire rack.
Storage: Keep muffins covered at room temperature for a few days, or refrigerate in an airtight container for up to one week.
Expert Baking Tips
Small tips to ensure the best texture and flavour.
- Don’t overmix. Overworking the batter develops gluten and yields dense muffins. Fold until combined and stop.
- Use very ripe bananas. Brown-spotted bananas are sweeter and more flavorful—great for this recipe.
- If using frozen bananas, drain them well. Thawed bananas release extra liquid; drain and discard any excess before measuring and mashing to avoid thinning the batter.
FAQ
Can I use frozen bananas?
Yes—just make sure to strain any excess liquid after thawing, then mash before measuring.
Do I have to add bananas?
Yes. Bananas are a primary flavor and structural ingredient in this recipe.
Where did the liners come from?
Use any muffin liners you like. Festive or plain liners both work well.
Gingerbread Banana Muffins
Ania
Pin Recipe
Ingredients
For the muffins
- 1 1/4 cups bananas 3 medium or 2 large bananas
- 1 cup dark brown sugar
- 1/2 cup oil
- 3 eggs room temperature
- 1/2 cup full fat sour cream
- 1/4 cup molasses
- 1 tbsp vanilla
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 1/2 tsp baking powder
- 1 tbsp cornstarch
- 1 1/2 tsp cinnamon
- 1/2 tsp cloves
- 3/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp allspice
For the sprinkle
- 1 tbsp white sugar
- Pinch of cinnamon
- Pinch of allspice
- Pinch of cloves
- Pinch of nutmeg
Instructions
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Prep. Line two muffin tins with 16 liners and set aside. Mash bananas in a large bowl.
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Combine the dry ingredients: flour, baking soda, baking powder, cornstarch, salt, and spices. Mix with a spatula and set aside.
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In a separate bowl whisk mashed bananas, oil, eggs, vanilla, sour cream, molasses, and brown sugar until well combined.
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Gently fold the dry ingredients into the wet until just combined—do not overmix.
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Divide batter evenly among 16 liners. Sprinkle the cinnamon-sugar-spice mixture over the tops.
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Bake at 375°F for 15–17 minutes, or until a toothpick comes out clean. Let cool and store covered at room temperature for a few days or refrigerated up to one week.
Equipment
