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.
Servings 8 servings
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