Ginger Spiced Banana Bread | Fork Knife Swoon

Bananas aren’t “seasonal” anywhere I’ve ever lived, yet I still firmly associate banana recipes – particularly banana breads and muffins – with early fall. Maybe it’s simply that as the days begin to cool, the baking season around here begins, and bananas pair so wonderfully with traditional fall spices: cinnamon, nutmeg and cloves.

This time, the baking was inspired by my Honey, who was desperately in need of some spoiling after missing out on countless home-cooked meals while traveling for work so often during the last month. A little early-morning treat was in order, and a sweet, dense banana bread was just the ticket. I decided to mix up my go-to recipe by adding some spicy, fresh ginger and a touch of aromatic cardamom, which I think deepens the already comforting flavors.

Ginger Spiced Banana Bread | Fork Knife Swoon

Now a quick note on the cardamom; it’s pretty expensive (I think the last jar of it I bought was around $14 dollars). That being said, you only need a pinch, and I think it adds a really nice element to the bread, but if it’s not a spice that you use regularly or already have on hand, please don’t feel obligated to go out and buy it just for this recipe; its omission will not be a deal-breaker.

Ginger Spiced Banana Bread | Fork Knife Swoon
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Ginger Spiced Banana Bread | Fork Knife Swoon

Ginger Spiced Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 10 reviews
  • Author: Fork Knife Swoon
  • Prep Time: 20 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 20 mins
  • Yield: 2 Loaves 1x



67 (about 31/2 cups) very ripe bananas, mashed

1/2 cup Greek yogurt

1/2 cup fat-free milk

1 tbsp fresh ginger, finely minced

2 tsp pure vanilla extract

1/2 cup (1 stick) unsalted butter, softened.

4 egg whites

2 cups sugar

4 cups all-purpose flour

2 tsp baking soda

2 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1/2 tsp sea salt

1/4 tsp cardamom*


Preheat the oven to 350 degrees. Prepare two 4-inch-by-8-1/2-inch loaf pans; grease the bottom and sides of each pan with butter and dust lightly with flour. Set aside.

In a mixing bowl, use the back of a large fork to mash together the bananas, Greek yogurt, milk and ginger. The mixture should be well-mixed with small chunks of banana remaining. Add to a stand-up mixer. With the mixer running on low speed, add the vanilla, butter, egg whites and sugar, until well-combined.

Sift together the flour, baking soda, cinnamon, cloves, nutmeg, salt, and cardamom, if using. Add the dry ingredients to the mixer, a half cup at a time until just mixed. Be careful not to overbeat. Pour the batter into the prepared loaf pans.

Bake for 1 hour, until the tops are golden brown and a cake-tester inserted into the middle of each loaf comes out clean. Remove the pans from the oven and let cool on a baking rack for 10-15 mins. Run a knife around the edge of the pans, and gently flip over to remove the loaves. Let cool completely on a baking rack. Slice and serve.

The bread can be stored for up to a week, if refrigerated and wrapped in aluminum foil or plastic wrap. It will continue to get more moist over time.