Whole Wheat Banana Bread with Crystallized Ginger

Hello Sunday!

Don’t throw out your bananas when they start to turn brown and are over-ripe. Their soft texture and high sugar content make them perfect for this banana bread. This bread is made with whole wheat flour, loads of bananas, and spiked with warm, spicy, crystallized ginger.

There are so many ways to turn a banana bread into something wonderful. My delicious loaf is made with ripe banana chunks, whole wheat flour, brown sugar for added sweetness, crystallized ginger for a twist of warmth, and sour cream for extra moistness. This recipe requires just one bowl and comes together in about 10 minutes. The hardest part is waiting an hour for it to bake! You’ll be patiently waiting for a warm slice as the delicious aromas fill your home.

I’ve kept this banana bread recipe pretty simple. Bananas pairs well with a laundry list of ingredients from rich chocolate to coconut and to blueberries to peanut butter. Thanks to its versatility, banana bread is perfect for breakfast, dessert, or as an afternoon snack.

So if you’re craving something warm, sweet and super easy, try my whole wheat banana bread with crystallized ginger.

Once the skin starts to develop freckles and a little too soft for snacking, it’s banana bread time!


2 cups banana, mashed or chunks, about 4 to 5 medium bananas

1/2 cup oil

1/2 cup sour cream

1 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup all purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 1/2 teaspoons cinnamon

1/2 teaspoon cardamon

1 teaspoon ground ginger

1/2 cup walnuts, toasted, chopped

1/3 cup crystallized ginger, chopped or 2 teaspoons freshly grated ginger or see options below


1 tablespoon sugar

1/4 teaspoon cinnamon

Endless possibilities

Options: 1/2 cup chopped walnuts, toasted if desired * Can substitute up to 1 cup of dried pineapple, chocolate or butterscotch chips, pumpkin seeds, or anything mix-ins of your choice

Preheat your oven to 350 degrees. Lightly grease a 9″ x 5″ loaf pan.

In a large bowl, stir together the bananas, oil, sour cream, sugar, vanilla, and eggs. Using the end of a whisk, dinner fork, or a potato masher to mash them together. Leave the bananas as chunky or as smooth as you prefer. If you prefer an entirely smooth banana bread, mash the bananas until no more lumps remain.

Combine the bananas, oil, sour cream, brown sugar, vanilla, and eggs.
Leave the bananas chunky or smooth.
I love to stir in cardamon along with cinnamon as a delicious addition.

In a separate bowl, mix the flours, baking soda, baking powder, salt, spices, and nuts. Gently fold in the flour mixture, scraping the bottom and sides of the bowl and mix until the ingredients are just barely combined and no more dry flour is visible.

Cinnamon sugar sprinkled on top gives a nice caramelized dark crunch.

Pour the batter into the prepared pan. Mix together the sugar and cinnamon, and sprinkle over the batter. Rest in the loaf pan for 10 minutes before placing in the oven – this helps start the reaction between the baking powder and soda for a higher rise for the bread.

Bake the bread for about 60-75 minutes, until the bread feels set on the top, and a toothpick inserted into the center comes out clean.

Set the loaf, still in the pan, on a cooling rack. Let it cool for 10 minutes – this helps the loaf solidify and makes it easier to remove from pan. Cool another 10 minutes before slicing.

I firmly believe that banana bread is something you should be able to make anytime and anywhere!

Thanks for stopping by.

Bake some LOVE!

Inspired by King Arthur Flour


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