Feastical

Your New Favorite Holiday Tradition is Here

Hey friends, Beau here! Is there anything better than the smell of something baking on a crisp winter morning? That warm, spicy aroma that wraps around your kitchen like a favorite wool blanket… it’s pure magic. For the longest time, my go-to for that feeling was classic banana bread. It’s a hero, no doubt. But a few years back, I found myself staring at a bunch of bananas that had seen better days and a pantry full of holiday spices, and I had a thought: What if we mashed them up? Literally.

What if we took everything we love about cozy, comforting banana bread and gave it a full-blown holiday makeover? The result was nothing short of spectacular, and it’s the recipe I’m so darn excited to share with you today: my Healthy Gingerbread Banana Bread with a Festive Streusel Twist.

This isn’t just any banana bread. This is the love child of a cozy breakfast and a festive dessert. It’s soft, incredibly moist, and gently spiced with all the warm, comforting flavors of gingerbread. We’re keeping it light and guilt-free by using oat flour, naturally sweetening it with ripe bananas and a zero-calorie sweetener, and packing in protein with Greek yogurt. And the crowning glory? A crunchy, sugar-free streusel topping that adds a little textural party to every single bite. So, preheat those ovens and grab your favorite mixing bowl—we’re about to make your kitchen the happiest place in the house.

The Day I Spilled the Spices (& Created a Classic)

I have to confess, this recipe was born from a happy little accident. It was my first holiday season running Feastical, and I was filming a video for a traditional gingerbread cake. Let’s just say my “measured chef” persona took a backseat to my “overexcited holiday spirit” persona. I reached for the jar of allspice, my hand slipped, and whoosh—about twice what the recipe called for went tumbling into the bowl. To make matters worse, I realized I was almost out of molasses! Panic set in for a second, but then I saw them: three sad, overripe bananas on the counter, begging for a purpose.

In a “nothing to lose” moment, I mashed those bananas right into the spiced-up batter, swapped in some applesauce and Swerve, and crossed my fingers. What emerged from the oven was a revelation. The bananas mellowed the intense spice into something warm and familiar, while adding an incredible moisture that gingerbread can sometimes lack. That “mistake” became an instant family favorite and a Feastical staple. It just goes to show, some of the best creations come from a little chaos and a willingness to play with your food.

Gathering Your Cozy Ingredients

Here’s the dream team of ingredients that’s going to create this masterpiece. The beauty of this recipe is its flexibility—I’ve included my favorite swaps and chef insights so you can make it your own.

• 3 ½ cups oat flour: This is our wholesome base! I love using instant oat powder (just blitzed-up rolled oats in a food processor) because it creates an incredibly fluffy and tender crumb. Chef Insight: If you need a swap, all-purpose or whole wheat flour work too, but the texture will be a bit denser.
• 1 cup plain nonfat Greek yogurt: This is our secret weapon for moisture and a protein boost! It adds a lovely tang that balances the sweetness. No Greek yogurt? Sour cream is a fantastic stand-in.
• 1 cup unsweetened applesauce: Our natural fat-replacer and sweetener. It keeps the bread unbelievably moist without a drop of oil. Pro Tip: If you only have sweetened applesauce, just reduce the Swerve a little.
• 6 medium bananas, mashed: The riper, the better! Those black-speckled bananas are sugar bombs of natural sweetness and flavor. This is the heart of our banana bread.
• 4 large eggs: The binding agents that give our bread structure and a beautiful rise.
• 2 tsp vanilla extract: The flavor enhancer that makes everything taste more, well, like everything! Always use pure vanilla if you can.
• 1 ½ cups granular Swerve: My go-to zero-calorie sweetener for a guilt-free treat. It measures cup-for-cup like sugar. You can use monk fruit, erythritol, or even regular sugar if you prefer.
• 1 tsp salt & 2 tsp baking soda: The essential team for flavor balance and leavening. Don’t skip the salt—it makes the spices pop!
• The Spice Squadron (2 tsp cinnamon, ½ tsp nutmeg, 2 tsp allspice, 1 tsp ginger): This is where the gingerbread magic happens! The allspice is the star here, giving it that deep, complex warmth. Feel free to add a pinch of cloves for extra holiday spirit.

Let’s Get Baking: The Step-by-Step Guide

Ready to create some magic? This process is as easy as it gets. I’ll walk you through each step with my favorite kitchen hacks to ensure banana bread perfection.

1. Preheat and Prep: First things first, get that oven going to 350°F (175°C). This gives it time to reach a perfectly even temperature. Now, take your two 9×5-inch loaf pans and give them a light coating of non-stick spray. For an absolute foolproof release, I like to line them with parchment paper slings—just cut a strip that fits the length and hangs over the two long sides. Chef Hack: This makes lifting the warm loaves out a total breeze!
2. Mix the Wet Team: Grab your largest mixing bowl. Peel those super-ripe bananas and mash them well with a fork. You want them relatively smooth, but a few small lumps are totally fine—they add character! To the bananas, add the Greek yogurt, applesauce, eggs, and vanilla extract. Now, whisk it all together with gusto until it’s one beautifully smooth, cohesive mixture. See how the yogurt makes it creamy already?
3. Bring in the Dry Crew: Time to unite the teams! To the same bowl, add the oat flour, granular Swerve, salt, baking soda, and all those glorious spices (cinnamon, nutmeg, allspice, and ginger). Here’s the most important tip I can give you: DO NOT OVERMIX! Use a spatula and gently fold the dry ingredients into the wet until they are *just* combined. A few streaks of flour are okay. Overmixing is the enemy of fluffy banana bread—it develops the gluten and can make it tough.
4. Pour, Divide, and Top: Your batter is ready! It should be thick and spoonable. Divide it evenly between your two prepared loaf pans. Now for the festive fun: mix up a little of your extra granular Swerve and cinnamon in a small bowl and sprinkle it generously over the top of each loaf. This creates that irresistible, crunchy streusel-like crust as it bakes.
5. Bake to Perfection: Carefully place your loaves in the preheated oven. Now, set a timer for 50 minutes and resist the urge to open the oven door! Peeking lets the heat escape and can cause uneven baking. At the 50-minute mark, do the toothpick test: stick a toothpick or a thin knife into the center of a loaf. If it comes out clean or with a few moist crumbs, it’s done. If not, give it another 5-10 minutes. Total bake time is usually 50-60 minutes.
6. The All-Important Cool Down: Once they’re golden brown and perfect, pull them out and let them cool in the pans for about 10 minutes. This allows the structure to set. Then, using the parchment slings or a knife to loosen the edges, transfer the loaves to a wire rack to cool completely. I know it’s hard to wait, but slicing into warm banana bread can make it gummy. Trust me, the patience is worth it!

How to Serve This Slice of Heaven

Okay, the loaves are cooled, and your house smells incredible. Now, how do we make this moment even better?

For a simple, everyday treat, a thick slice all on its own is pure bliss. It’s moist and flavorful enough to not need a thing. But if you’re feeling fancy, let’s elevate it.

For a decadent dessert, warm a slice gently in the microwave for 15 seconds and top it with a dollop of freshly whipped cream or a drizzle of sugar-free caramel sauce. The contrast of the warm, spiced bread and the cool, creamy topping is next-level.

For the ultimate holiday breakfast or brunch, serve a slice alongside a hot cup of coffee or a chai tea latte. The flavors are a match made in heaven. And if you really want to impress your guests, toast a slice lightly in a buttered skillet until the edges are crispy. It’s a game-changer.

Make It Your Own: Delicious Recipe Variations

This recipe is a fantastic canvas for your creativity. Here are a few of my favorite ways to mix it up:

• The Nutty Professor: Fold in ½ cup of chopped walnuts or pecans into the batter right before pouring. The nutty crunch against the soft, spiced bread is a textural dream.
• Chocolate Chip Celebration: Who says gingerbread and chocolate can’t be friends? Add ½ cup of sugar-free dark chocolate chips for a decadent twist that will make this a kid (and adult!) favorite.
• Gluten-Free & Already Awesome: Good news! Since we’re using certified gluten-free oat flour, this recipe is naturally gluten-free. Just double-check your labels to be safe.
• Dairy-Free Delight: Easy! Simply swap the Greek yogurt for an equal amount of your favorite plain, unsweetened dairy-free yogurt. Almond or coconut yogurt work beautifully.
• Cranberry Orange Spark: For a bright, tart burst, fold in the zest of one orange and ½ cup of fresh or frozen cranberries. The citrus and berry flavors sing with the gingerbread spices.

Beau’s Kitchen Notes & Stories

This recipe has been on quite a journey since that first spice-spilling incident. I’ve made it for holiday potlucks, as gifts for new neighbors, and as a comforting treat on snowy Sundays. One time, I was so eager to get it in the oven that I forgot the sweetener entirely! We ended up calling it “Spiced Banana Tea Bread” and serving it with a very generous slather of sweetened butter. It was still delicious, but it taught me to always do a quick ingredient checklist before I pour.

The streusel topping was a later addition, inspired by my mom’s famous coffee cake. It adds that little something extra that makes it feel truly special. This bread also freezes like a dream. I often bake both loaves, let one cool completely, then wrap it tightly in plastic wrap and foil and freeze it for up to 3 months. Future you will be so grateful on a busy morning!

Your Questions, Answered!

I’ve gotten a lot of questions about this recipe over the years. Here are the most common ones to help you bake with confidence.

Q: My banana bread is dense and gummy. What happened?
A: The most common culprit is overmixing! Remember, fold the batter until *just* combined. The second culprit could be under-baking. Make sure that toothpick comes out clean. Also, using oat flour can make it denser than traditional flour, but it shouldn’t be gummy.

Q: Can I use regular all-purpose flour instead of oat flour?
A: You can! Use the same amount by volume (3 ½ cups). The texture will be a bit more cake-like and less dense. No need to change any other part of the recipe.

Q: Why did my streusel topping sink into the batter?
A: This usually means the batter was a bit too wet or the oven wasn’t hot enough. Make sure your bananas are medium-sized, not enormous, and that your oven is fully preheated. You can also try adding a tiny bit of oat flour to your streusel mix to help it stay on top.

Q: Can I make this into muffins?
A: Absolutely! This recipe is perfect for muffins. Line a muffin tin with papers, fill them ⅔ full, and bake at the same temperature for 20-25 minutes. You’ll get about 24 gorgeous muffins.

Gingerbread Banana Bread with a Festive Streusel Twist

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

Warm, spiced, and irresistibly moist, this Healthy Gingerbread Banana Bread is perfect for holiday mornings, cozy breakfasts, or guilt-free snacking. Made with oat flour, Greek yogurt, and natural sweeteners, it’s wholesome yet festive, topped with a crunchy, sugar-free streusel.

---

Ingredients

Scale 1x2x3x

For the Banana Bread:

• 3 ½ cups oat flour (or all-purpose/whole wheat)

• 1 cup plain nonfat Greek yogurt (or dairy-free yogurt)

• 1 cup unsweetened applesauce

• 6 medium ripe bananas, mashed

• 4 large eggs

• 2 tsp vanilla extract

• 1 ½ cups granular Swerve (or monk fruit, erythritol, or sugar)

• 1 tsp salt

• 2 tsp baking soda

• 2 tsp cinnamon

• ½ tsp nutmeg

• 2 tsp allspice

• 1 tsp ground ginger

For the Streusel Topping:

• 2 tbsp granular Swerve

• 1 tsp cinnamon

Optional Add-ins:

• ½ cup chopped walnuts or pecans

• ½ cup sugar-free chocolate chips

• Zest of 1 orange and ½ cup cranberries

---

Instructions

• Preheat Oven & Prep Pans:
  Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans and line with parchment paper slings for easy removal.

• Mix Wet Ingredients:
  In a large bowl, mash bananas. Add Greek yogurt, applesauce, eggs, and vanilla. Whisk until smooth.

• Add Dry Ingredients:
  Gently fold in oat flour, Swerve, salt, baking soda, and spices. Fold until just combined—overmixing can make bread dense.

• Optional Add-ins:
  Fold in nuts, chocolate chips, or cranberries/orange zest if desired.

• Pour Batter & Add Topping:
  Divide batter evenly between the loaf pans. Mix Swerve and cinnamon for the streusel topping and sprinkle over the batter.

• Bake:
  Bake 50–60 minutes, checking with a toothpick at 50 minutes—it should come out clean or with a few crumbs.

• Cool:
  Let loaves cool in the pans 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

• Perfect Texture: Fold batter gently—overmixing develops gluten and can make it tough.

• Muffin Version: Fill muffin tins ⅔ full, bake 20–25 minutes at same temperature. Makes ~24 muffins.

• Dairy-Free: Swap Greek yogurt for unsweetened almond or coconut yogurt.

• Extra Festive: Add a pinch of cloves or cardamom to enhance holiday flavor.

• Freezing: Wrap cooled loaves in plastic wrap and foil, freeze up to 3 months.

Nutrition

• Calories: 120Cal Per slice
• Fat: 2g
• Carbohydrates: 20g
• Protein: 4g

Nutritional Information (Because Knowledge is Power!)

One of the things I love most about this recipe is that you can enjoy a generous slice completely guilt-free. Here’s a breakdown of what you’re getting in one slice (based on 24 slices per recipe, without optional add-ins):

• Calories: ~120
• Protein: 4g (Thanks, Greek yogurt and eggs!)
• Fat: 2g
• Carbohydrates: 20g
• Fiber: 2g (Hello, oat flour!)
• Sugar: 4g (All naturally occurring from the bananas and applesauce)
• Sodium: 190mg

This bread is a fantastic source of sustained energy, making it a perfect breakfast or pre-workout snack. The fiber from the oats and the protein from the yogurt and eggs help keep you full and satisfied, while the natural sugars give you a clean energy boost without the crash.

Final Thoughts from My Kitchen to Yours

Well, friends, there you have it—my heart and soul in a loaf pan. This Gingerbread Banana Bread is more than just a recipe to me; it’s a reminder that the best moments often come from a little improvisation and a lot of love. It’s the recipe I turn to when I want my home to feel like a holiday hug, and I hope it becomes that for you, too.

It’s simple enough for a beginner baker but special enough to serve to company. It’s healthy enough for breakfast but indulgent enough for dessert. It’s the ultimate all-rounder. So, whether you’re baking it for a festive gathering, as a gift for someone you love, or just for yourself on a quiet afternoon, I hope it brings you as much joy as it has brought me.

Now, I’d love to hear from you! Did you add chocolate chips? Try the cranberry twist? Tag me on social @Feastical with your creations. Happy baking, and until next time, may your kitchen be warm and your banana bread be perfectly spiced!

– Beau