Gluten Free Gingerbread Banana Bread (Paleo Option, Nut Free, Dairy Free, Low Sugar)

Something I love about banana bread is that it's so versatile. You can basically flavor it however you like and there are so many versions out there. I have a delicious classic No-Sugar Added Banana Bread and a Fudgy Chocolate Banana Bread already. Once December hits, I'm all about the gingerbread flavors, so I had to create a gingerbread flavored banana bread.

This Gingerbread Banana Bread is easy to make. All you have to do is mash up the bananas, blend with the rest of the wet ingredients, add in the dry ingredients, and bake! We add in the perfect blend of winter spices and a generous amount of molasses for the ultimate gingerbread flavors, while still allowing the banana to sneak through.

This delicious banana bread is completely gluten and dairy free, but can also be made completely paleo. I provide substitutions and options based on your preferred dietary preferences. This recipe is also naturally sweetened with the flours used, bananas, and molasses. We only add a couple of tablespoons of maple syrup to pull all the sweetness together, keeping this banana bread lower in sugar.

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Gingerbread Banana Bread

This Gingerbread Banana Bread is the perfect winter treat! It's cozy, delicious, and allergy free. This recipe can be made gluten free or completely paleo.

Course Dessert

Cuisine American

Keyword allergy friendly, healthy, winter flavors

Cook Time 45 minutes minutes

Servings 8 servings

Author Victoria Faling

Ingredients

• 1 cup tigernut flour or almond flour
• 1 cup 1:1 gluten free flour *see notes for paleo option
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon nutmeg
• ¼ teaspoon ground cloves
• 3 medium-sized ripe bananas black spots!
• ¼ cup molasses
• ¼ cup olive or melted coconut oil
• 2 tablespoon maple syrup
• 2 eggs
• 1 teaspoon vanilla

Instructions

• Preheat oven to 350F.
• Sift all dry ingredients together in a smaller bowl, whisk to combine.
• Mash the bananas with a fork in a large bowl then add the remaining wet ingredients and blend with an electric mixer until well combined.
• Slowly add dry to wet as you beat with an electric mixer until all ingredients are just combined (don’t over mix). You may need to scrape down the sides of a bowl with a spatula to make sure all ingredients are combined.
• Let batter sit as you line a loaf pan with parchment paper. Scoop/pour batter into the pan and even out the top.
• Bake for 45-50 minutes until a toothpick just comes out clean. Do not over bake!
• Let cool in the pan for 10 minutes before transferring to a wire rack to finish cooling. Let cool before cutting! This is key and even better if you can wait overnight.
• Store sliced bread in the fridge for up to a week. Freeze any leftover slices.

Notes

*For a paleo version, use ½ cup cassava flour + ½ cup tapioca or arrowroot starch + 2 tbs. coconut flour