Gingerbread Banana Bread
This delicious and healthy gingerbread banana bread has a holiday favorite twist on the classic. It is super easy to make and is gluten free, dairy free and low in sugar.
Equipment
- 8 inch Loaf Pan
- Mixing Bowl
Ingredients
- 1 1/4 cup oat flour
- 3/4 cup almond flour
- 1 cup mashed banana about 2-3 bananas
- 2 eggs
- 3 tbsp molasses
- 3 tbsp coconut sugar
- 1/4 cup coconut oil melted
- 1 tsp vanilla
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp allspice
- 2 tsp baking powder
- 1/2 tsp baking soda
Glaze
- 1/4 cup plain or vanilla yogurt dairy free if applicable
- 3 tbsp almond milk or until desired consistency
- splash vanilla
- 2 tsp coconut sugar
- sprinkles optional
Instructions
- Preheat oven to 350 degrees Fahrenheit
- In a large bowl, mashed bananas until smooth or a little clumpy (preference)
- Add eggs, molasses, coconut sugar, coconut oil and vanilla into the bowl with the bananas. Whisk until well combined
- In a separate bowl, mix together oat flour, almond flour, baking powder, baking soda, ground ginger, cinnamon, ground nutmeg and allspice until thoroughly mixed. Make sure you do not have any clumps in the dry mix.
- Add wet ingredients into the bowl with the dry ingredients and gently mix with a spatula
- Line a loaf pan with parchment paper or grease with a neutral oil
- Pour gingerbread banana bread batter into the loaf pan and bake at 350 degrees Fahrenheit for 35-40 minutes or until a toothpick comes out clean.
- In the meantime, whisk together yogurt, coconut sugar, vanilla and almond milk to make the glaze
- Once the gingerbread banana bread is done, let cool for at least 10 minutes before adding the glaze
- Optional add sprinkles on top!
Nutrition
Serving: 1slice | Calories: 195kcal | Carbohydrates: 23.3g | Protein: 3.9g | Fat: 10.8g
Did you make this recipe?Leave a rate and review below. And be sure to tag @naturallybeingnat on Instagram!
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