Gingerbread Banana Bread
User Reviews
5
Gingerbread Banana Bread
Description
This Gingerbread Banana Bread recipe starts with mashed bananas blended with sugar, maple syrup, oil, almond milk, vinegar, molasses, and vanilla extract, giving it moistness and depth. The dry mix includes all-purpose and almond flours, baking powder, baking soda, salt, and a blend of gingerbread spices combined with candied ginger for bursts of warmth and sweetness. The batter is thick, resembling a stiff muffin mix, poured into a lined loaf pan and topped optionally with brown sugar and cinnamon for a sweet crust. Baking at moderate heat ensures even cooking and a tender crumb.
The resulting banana bread has a spicy aroma highlighting ginger and cinnamon, balanced by natural sweetness from banana and molasses. Optional toppings and mix-ins like pecans or dried dates add texture and richness. This bread is suitable for a snack or breakfast, offering seasonal flavors that complement the banana base.
Storage is flexible; it can sit at room temperature for a day or refrigerated for up to a week. Adjustments for oil-free or gluten-free versions are noted, allowing ingredient substitutions without losing texture. Adding extra flour can stabilize the batter if needed, ensuring a consistent bake.
Ingredients
Wet Ingredients:
- 1 cup banana about 2 medium bananas, mashed
- 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 neutral cooking oil omit to make oil free, generic cooking oil
- 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 candied ginger optional, chopped
Optional add ins
- walnut chopped or pecans
- dates other dried fruits, chopped
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
- Store the loaf at room temperature for one day or refrigerate up to seven days to maintain freshness.
- For an oil-free version, omit the oil and reduce flour slightly to maintain batter thickness.
- A gluten-free substitute mix includes oat flour, almond flour, potato starch, and xanthan gum, adjusted to achieve the proper batter consistency.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
