Gingerbread Banana Bread
This Vegan Gingerbread Banana Bread recipe combines soft and moist gingerbread with spiced banana bread for the ultimate holiday treat.
Servings: 12
Ingredients
Wet Ingredients:
- 1 cup mashed bananas about 2 medium bananas
- 1/3 cup sugar such as coconut sugar, light brown sugar (1/4 cup for less sweet or if the bananas are very ripe )
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp oil omit to make oil free
- 1/3 cup almond milk
- 1 tsp vinegar
- 1 tbsp molasses
Dry Ingredients:
- 1 3/4 cup flour (I use 1 1/4 all purpose, and 1/2 cup of whole wheat or spelt)
- 1/4 cup almond flour
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1.5 -2 tsp gingerbread spice or a mix of 1 tsp cinnamon, 1 tsp ginger , 1/8 tsp each ground cloves, nutmeg, allspice
- 2 tbsp chopped candied ginger optional
Optional add ins
- Chopped walnuts/pecans
- Chopped Dates other dried fruits
Instructions
- Preheat the oven to 365 degrees F (185 C), and line a 9x5 or 8.5x4.5 inch loaf pan with parchment.
- In a bowl mix all the wet ingredients till well combined.
- In another bowl, mix the flours ,the baking powder, baking soda, salt, and spices until well combined, then mix in the candied ginger.
- Add 1 3/4 cup of the dried mixture to the wet mixture, and mix in. Add the rest of the dry flour mix 1 tbsp at a time until it is a stiff muffin batter. If it is not stiff enough, add another 1 or two tbsp of flour
- Transfer the batter to the lined loaf pan, and even it out with a spatula. Sprinkle the top with 1 tbsp of brown sugar, and 1/2 tsp of cinnamon. This is optional, but I like the crust it gives the banana bread. You can also add some candied ginger on top, or some pecans tossed in maple syrup for a candied pecan top
- Bake for 55 minutes. Check with a toothpick from the center of the loaf, if it comes out clean, then remove from the oven else bake for another 5-10. cool the loaf for 10 minutes before taking out of the pan. Then cool completely before slicing.
Video
Notes
This loaf can be stored on the counter for the day, and can be stored in the fridge for up to 7 days.
Oilfree: omit the oil. You’ll need a tbsp or so less flour.
Glutenfree: mix 1 cup of oat flour, 3/4 cup almond flour,1/4 cup potato starch and 1/2 tsp xanthan gum. Start with 1 3/4 cup flour and add more 1-2 tbsp at a time to make a thick batter. (This gf mix is to substitute the all purpose flour only. So you need the other added almond flour)
Nutrition
Calories: 170kcal | Carbohydrates: 32g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 135mg | Potassium: 189mg | Fiber: 1g | Sugar: 15g | Vitamin A: 12IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg