Putting a holiday a twist on the classic with this incredible gingerbread banana bread! This loaf is super moist, full of flavor and the perfect breakfast, snack or dessert. The recipe is gluten free, dairy free and low in sugar. Be sure to read through for substitutions!

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I have talked about the rare occurence of bananas being left for baking in my house in several posts. So this week we went to the grocery store prepared by buying TWO bunches of bananas. I mean, how could a house of four possibly go through two bunches of bananas by the end of the week? Surprisingly… we were very close but I managed to mustard out enough super overripe bananas to remake this glorious gingerbread banana bread.

I am a firm believer the gingerbread is the king of Christmas flavors. Between the mix of spices and sweet molasses, the combination cannot be beat. I am a huge fan of incorporating this flavor mix in any form in the month of December. If you can name it, I have gingerbread-ified it! Oats, banana bread, cookies, energy balls, and so much more.

BONUS: Benefits of Blackstrap Molasses

Did you know that blackstrap molasses actually packs a good punch of nutrients? Blackstrap molasses provides calcium, magnesium, iron, vitamin B6 and selenium, which typical cane sugar does not. Even better, in just one tablespoon of this molasses you get 6 percent of your daily value of calcium, 10 perfect of your daily value of magnesium, 20 percent of your daily value of iron, and about 300 mg of potassium (depending on the brand).

SO… what will you need to make the gingerbread banana bread?

Oat Flour
Almond Flour
Banana
Eggs
Coconut Oil
Blackstrap Molasses
Coconut Sugar
Vanilla
Four spices or gingerbread spice mix
Baking Powder
Baking Soda
Basic yogurt glaze ingredients (see below)

Yogurt Glaze:

This has been one of my favorite glazes to make in the past few years. It requires only four ingredients and is extremely easy to make. You need yogurt, milk, coconut sugar and vanilla! I love using yogurt because it already has a thicker consistency but is not thick or overly sweet like a frosting. One main thing to point out in the recipe is the amount of milk you will need. Since every yogurt has a different consistency, I suggest adding one tablespoon at a time until the desired thickness. When I use greek yogurt, I tend to need 4 tablespoons but when I was a coconut based yogurt such as Culina Yogurt , I tend to only need 3 tablespoons.

Additionally, it is best to add the glaze to the loaf when ready to serve. You will notice that when you pour the glaze on, it will be more opaque and resemble a solid white color. As time goes on, the glaze will start to absorb into the loaf, making the glaze more transparent as it melts into the banana bread.

Can I make any substitutions or add more ingredients?

Oat Flour: you can substitute all purpose or gluten free all purpose flour. To make oat flour, you can simply make your own by blending up oats in a high speed blender until it turns into a flour-like consistency
Almond Flour: I personally cannot recommend an equal substitute to almond flour, as it is a denser flour compared to oat or all-purpose because of the almond’s fat content. If you do want to test with another flour, you will most likely need to increase the coconut oil amount so if you do try it, please let me know in the comments!
Coconut Oil: butter, ghee or olive oil should work as well!
Coconut Sugar: brown or white sugar can easily be replaced
Egg: I have not tested this with a flax-egg but I would imagine you would be able to!

Need more banana recipes? Check these out!

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Ready to bake this holiday favorite?!