I posted a delicious Gingerbread Banana Bread recipe on my Instagram. Social media has switched over to a very strong video focus, so I’ve been slacking on photos for the blog. I post more recipes on Instagram and TikTok these days. I do suggest you follow me there if you’re able! Here is a quick photo and recipe for all my blog followers too 🙂
Gingerbread Banana Bread
-1 cup Tigernut flour or almond flour
-1/2 cup cassava flour*
-1/2 cup tapioca or arrowroot starch*
-3 tbs. coconut flour or 1/4 cup 1:1 gluten free flour*
-1 tsp. baking soda
-1 tsp. baking powder
-1/4 tsp. salt
-1.5 tsp cinnamon
-1 tsp ground ginger
-1 tsp nutmeg
-1/2 tsp ground cloves
-3 large or 4 small very ripe bananas (black spots!)
-1/4 cup molasses
-1/4 cup olive or melted coconut oil
-1/4 cup maple syrup
-1 tsp. vanilla
*You can sub all of these flours for 3/4 cup 1:1 gluten free flour (like @bobsredmill )
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 overtake! This bread dries out quickly and easily.
Let cool in the pan for 10 minutes before transferring to a wire rack to finish cooling. LET COOL COMPLETELY BEFORE CUTTING! This is key