Thick and moist with rich flavor, this banana gingerbread is full of warming spices, bananas, and molasses. Serve it fresh or toasted, spread with butter.
Melt the butter and set it aside. In a large bowl, mash the bananas well, then stir in the melted butter. Add in the sugar, vanilla, egg, and molasses and mix until combined.
In a separate bowl, whisk together the flour, spices, salt, baking powder, and baking soda until no clumps remain. Add the dry ingredients to the wet ingredients and fold them together until combined.
Pour over boiled water and stir it together carefully until combined into a pourable cake batter.
Pour the batter into a lined loaf tin and bake in a preheated oven for approximately 50 minutes until cooked through.
The banana gingerbread stays fresh at room temperature for up to 3 days. It can also be frozen for up to three months. Swipe up for the recipe or for more sweet treats!