Gingerbread Banana Bread
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5.0
84 reviews
Excellent
Gingerbread Banana Bread
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This Vegan Gingerbread Banana Bread recipe combines soft and moist gingerbread with spiced banana bread for the ultimate holiday treat.
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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.
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 Information
Show Details
Calories
170kcal
(9%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Sodium
135mg
(6%)
Potassium
189mg
(5%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
12IU
(0%)
Vitamin C
2mg
(2%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 135mg | 6% |
| Potassium | 189mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 12IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
84 reviews
Excellent
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