Name: Gingerbread Latte Banana Bread (Vegan Gluten-Free)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1
Cuisine: British
Ingredients: 120ml plant-based milk + 1 tbsp apple cider vinegar; 2 large ripe bananas, 200g mashed; 100g golden granulated sugar; 1 tbsp molasses; 60g thick dairy-free yoghurt; 3 tbsp light olive oil; 1 tsp vanilla extract; 1 tbsp ground flaxseed or chia seeds; 250g plain or GF plain flour; 2 ½ tsp baking powder; Spices: 1 tsp cinnamon, 1 tsp ginger, ½ tsp nutmeg; 50g gingerbread cookies, crushed; 80g vegan butter, softened; 240g icing sugar; 1 tbsp instant coffee powder; 1-2 tbsp plant-based milk; ½ tsp vanilla extract; Gingerbread cookies

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This Gingerbread Latte Banana Bread is moist, tender and fluffy packed with gingerbread cookies and topped with a delicious gingerbread latte buttercream. It’s perfect for the holidays and is vegan, egg-free and easily gluten-free.

Say hello to December’s banana bread and this delicious festive and moreish gingerbread latte creation. With notes of coffee through in the frosting and the warmly spiced gingerbread loaf and lots of cookies, this tastes like your favourite seasonal coffee in cake form. It’s easy to make in a few steps with plant-based and mainly whole-food ingredients and is great for parties and gatherings at this time of year.

Sliced open Gingerbread Latte Banana Bread — Gingerbread Latte Banana Bread

Why will I love this banana bread?

This banana bread is amazing:

Moist, fluffy, tender and spongey
Packed with gingerbread flavour and real gingerbread pieces
Spread with a coffee latte frosting
Delicious to serve throughout December (and all year)
Great to make for parties and gatherings
Made in one bowl
Naturally plant-based, egg-free and dairy-free
Easily gluten-free and nut-free
Quick to prepare in a few steps
Will keep for 3-5 days
Ideal for making ahead of time
Uses up ripe leftover bananas
Naturally sweetened
Full of more wholesome ingredients
Delicious spread with a yoghurt frosting too

If you already love the sound of this cake, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

A gingerbread banana bread loaf — Gingerbread Latte Banana Bread

Frosted Gingerbread Latte Banana Bread — Gingerbread Latte Banana Bread

What ingredients do I need?

You can see the ingredients with weights in the recipe card and see my favourite and recommended products in the “shop the recipe” section.

For the banana bread:

Plant-based milk and apple cider vinegar: any dairy-free milk is great like oat, almond, soya or coconut (from the carton) and mix it with vinegar or lemon juice to make a homemade buttermilk.
Ripe banana: the riper the better as they are softer and sweeter.
Golden granulated sugar: to keep this sweet and delicious. You can also use coconut sugar.
Molasses: for the gingerbread flavour.
Thick dairy-free yoghurt: the thicker and creamier, the better. I like Cocos Organic natural or vanilla yoghurt here.
Light olive oil: for moisture. You can use other neutral flavoured oils, too.
Vanilla extract: for flavouring.
Ground flaxseed: or use chia seeds to bind the egg-free batter.
Plain or GF plain flour: to keep the loaf moist and fluffy. To make this gluten-free, use your preferred GF flour blend with xanthan gum (or add ½ tsp of your own).
Spices: cinnamon, ginger and nutmeg are perfect for this festive bake.
Salt: for flavour.
Gingerbread cookies: either use shop-bought like the Organix food ones (amazing wholegrain ingredients) or make your own. See my favourite recipe here.

A loaf of Gingerbread Latte Banana Bread — Gingerbread Latte Banana Bread

A slice of Gingerbread Latte Banana Bread on a board — Gingerbread Latte Banana Bread

And to make the buttercream:

Vegan butter: this is the block-style butter and allow it to soften at room temperature before beating for the best texture.
Icing sugar: for sweetness.
Instant coffee powder: this adds the latte element to the cake and is delicious. You can use instant powdered coffee, or decaf coffee or use a mushroom or herb based alterative. I like the Mud Water or Dirtea coffee alterative blends.
Plant-based milk: as above.
Vanilla extract: to flavour.

You can also use one of my protein yoghurt frostings for something a little bit lighter, too.

Is this gluten-free and nut-free?

This is easily gluten-free, as long as you use gluten-free flour (add ½ tsp xanthan gum if your blend does not contain it) and check your gingerbread cookies. This is also nut-free, as long as your cookies, yoghurt and milk do not contain nuts.

A few slices of Gingerbread Latte Banana Bread — Gingerbread Latte Banana Bread

A half eaten slice of Gingerbread Latte Banana Bread — Gingerbread Latte Banana Bread

How do I make this?

This cake is ready to go in a few steps:

Combine and milk and vinegar: and allow to curdle for 5 minutes.
Mash the banana until smooth: and measure it out.
Whisk together the wet ingredients: until combined.
Sift in the dry ingredients: and whisk again.
Fold in the gingerbread cookies: and pour into the loaf tin.
Bake for 50 minutes: or until well-risen, an inserted skewer comes out clean and it’s baked through.
Allow to cool fully: firstly in the tin and then on a wire rack.
Beat together all the frosting ingredients: until light and fluffy.
Spread the frosting over the cake: and decorate with cookies.

How long will it last?

This cake will keep for 3-5 days in the fridge in a sealed container. You can also freeze the unfrosted loaf, wrapped well, and allow to defrost before decorating.

A slice of Gingerbread Latte Banana Bread on a plate — Gingerbread Banana Bread

What other recipes can I try?

For more banana bread recipes and seasonal bakes: