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Gingerbread Banana Bread
PIN THIS RECIPE!Man. I am OFF right now. I haven’t slept well the past few days, my skin is breaking out and I’m a little ball of stress. This entire week I’m traveling so that isn’t helping either. At the moment, I’m in Boulder to help promote this lovely city. Then once I get home tomorrow, I hop right on a plane to go to Austin for a little couples trip. Then I have a trip to Mexico for my best friends 30th birthday. All great trips, but it’s all making me a tad stressed out. I need to practice some deep breathing ASAP.
This slow internet isn’t help my stress levels. Breathe Juli, breathe.
The month of December just flies by and it’s just a few days away. I think it’s the malls that really make it feel like such a short month since they start celebrating Christmas the day after Halloween. No joke, I saw children sitting on Santa’s lap the day after Halloween this year at my local mall. That’s just excessive. You expect a child not to cry on a creepy old man’s lap after just coming down from a sugar high? Let’s be real here.
But this year I’m hoping most of the stress is missed since we won’t be putting too much effort into gift giving. We’ve decided to save our money for a family trip instead. I also don’t want my parents spending money on me at this point. I would rather them save for retirement. Is that how you know you’ve gotten old? When you think about your parents retirement more than you own? It sure makes me feel old. Remember the good ole’ days you thought your parents would never age and you didn’t know what a credit score was? Those were the good ole’ days.
So this year we aren’t doing presents. Which is kind of a bummer because I’ve found some super cute ones for my friends who like cocktails and my friends who like coffee. Which covers literally ALL of my friends. Look how damn cute all these things are…
Maybe I can just buy A FEW gifts. I mean, my sister-in-law TOTALLY needs this wine bottle holder. Or maybe I do?? I don’t even drink that much wine. Which is why I need a holder…right? Oh lord, I need to get my sh*t together, back away from the gift ideas, and have my morning cup of coffee. And I need to go get ready for a day of snowshoeing. Yesterday it was 75 degrees and now it’s 35 degrees. What the what?!
Gingerbread Banana Bread
Ingredients
- 3 brown bananas, mashed
- 1/4 cup maple syrup
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 3 eggs
- 1/2 cup cashew butter (or other nut/seed butter)
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon powdered ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- pinch of salt
- 1–2 tablespoons organic powdered sugar, for garnish
Instructions
- Preheat oven to 350 degrees F. Grease an 8×4 loaf pan then line the middle with parchment paper. It will make it easier to remove from the pan.
- In a food processor, add all ingredients and puree until completely combined.
- Pour batter into loaf pan then place in oven to bake for 45-50 minutes until a toothpick comes out clean.
- Remove from oven, place on cooling rack and let rest for 5-10 minutes before cutting and serving.
- Once cool, top with sifted organic powdered sugar!
Notes
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You May Also Like:
Cinnamon Chocolate Swirl Banana Bread
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70 thoughts on “Gingerbread Banana Bread”
Trying it this morning! Love that I have all of these ingredients on-hand!
xo,
D
This recipe looks delicious, I can’t wait to try it!!
So hubby and I have been married almost 4 yrs (together 7yrs) and we do not exchange Christmas, Birthday or Anniversary gifts. We book travel! We both love to explore new places (Denver is on my list!) so we save our gifting monies for travel. I don’t feel like I lack anything because randomly throughout the year he might show up with a small something (a food treat he knows I like or a set of earrings he thought would match my necklace) and I randomly get him little things too. Just because, which kinda makes it feel more special than getting it for a certain, required date. Anyways, it works for us. We end up taking about half a dozen mini vacations throughout the year and I feel like travel brings us closer as a couple 🙂
Oh and of course we do buy Christmas gifts for the young nieces/nephews cause they’re kids and Santa is cool so we’re not total scrooges!! lol
My hubby and I never get gifts for each other on Christmas, birthdays, or anniversary. It’s not because we aren’t sentimental, but if I (or he) really wants something, we can buy if for ourselves, but more importantly, we would always rather save that money for a trip or experience!
This sounds like me and my husband!
i’m the exact same way!!
I just made this into muffins and they all sank in the middle but they were still super delicious and very light and fluffy!! Thanks!!
Haha me too. The loaf sank hard in the middle. I presumed I undercooked it.
This wasnt my favourite recipe of Juli’s. Thought the molasses flavour was a bit too strong.
I just made this and the taste is amazing! I made a little substitution because I only had about 2tbsp of almond butter left…I added 2 tbsp of PB2 and 1/2 cup applesauce. I obviously don’t know what I’m doing and the applesauce probably made it too moist. The loaf split a bit, but I was able to salvage….just waiting for it to cool down to put the powdered sugar on. Thanks for another great recipe! Will do the original recipe next time!
I made this last night and it is delicious. However I noticed this morning it had changed color on the inside…..dark greenish line right at the top half of the bread not all the way through….thoughts what caused that? Just found it peculiar.
Yesterday it was fine.
did you use sunflower seed butter? that occurs with sunflower seed butter and baking soda
Oh my gosh the first time I baked with sunbutter and this happened I was so horrified/confused. It’s a harmless chemical reaction though and shouldn’t affect the taste!
Mine did the same and I was freaking out thinking it went bad overnight. Glad to know that it’s safe to eat LOL
I made this last night too. It is sooo tasty. Gingerbread is the new Pumpkin Spice ! Thank you for this recipe Juli.
toooooootes!! so glad you liked it!
Bonjour.
Is the powdered sugar for the toppong at the end or should I include it in all the ingredients that go into the food processor?
Thank you.
M
nope, just a garnish
This looks so good, thanks so much for sharing! Is this and all recipes on your website considered Paleo? I hear different things when it comes to treat type recipes. Thanks for your help, love your blog!
it really depends how strict you want to be with paleo. if you want to be extra strict and true paleo, then sugar is a no-no. i use more pure ingredients in my recipes such as maple sugar/syrup instead of refined white sugar. if your goal is to lose weight through paleo, then i would stay away from sweets and sugar all together. if your goal is to simply eat better, make better choices and maintain your current weight, moderation is these types of treats is a great option (and what i do!)
Any thoughts on subbing for molasses? I don’t have any and can’t get to the store. Thanks!
the molasses is kind of what makes it gingerbread haha
I volunteer at a Stroke Center and some of the patients make marvelous ceramics and other sweet things to fundraise. I also used to volunteer at a transitional employment program and they have lovely gifts made by people. Highly recommend gifts that have great organizations behind them.
Just tried this recipe and it is super tasty!! Love the simple ingredients and the fact you can just throw it in a blender. It completely sank in the middle though. Any thoughts on what I did wrong?
not sure, a couple people have run into that issue but i haven’t experienced that myself. so i may make it again to recheck all the ingredients. sorry for any frustration!
I didn’t have regular molasses, but substituted with a bit of blackstrap molasses I did have on hand. Perhaps it was a bit less “gingerbread-y” but was still delish! I needed to use up 3 brown bananas and this was a perfect solution! I topped with homemade whipped cream and pumpkin butter and it was great. 🙂
Gorgeous holiday recipe! Thanks, Juli!
Really excited about this recipe, made it last night and it’s good but not great. I had the same issue with too moist in middle. Will try to leave in another couple minutes next time. But it didn’t taste enough gingerbread to me…. being from Scandinavia, I am all about the gingerbread but this had no flavor at all to me. I’ll try double the ginger/nutmeg/cloves/cinnamon spices next time to see if that helps.
This banana bread looks perfect! I love gingerbread in anything. Would this work with flax eggs instead of eggs?
i’ve never used flax eggs in a recipe so i have no clue!
Delicious! Just made it! Thanks! I added extra cinnamon and vanilla because I like it and also only had two small, fresh eggs so added added 1/4 c. egg white + a splash (to make up for small eggs). Oh! And I had a small chunk of fresh ginger so grated that and put in. So good! Now to stay of it and not eat it all this afternoon. Thanks!
yummmmm!! the fresh ginger sounds amazing!
Juli,
I doubled this recipe, but it fell in the middle.. I too am in Denver so the altitude should not be an issue. I also used a hand mixer rather than my food processor. Suggestions?
it could have to do with doubling the recipe. i didn’t run into that issue with my own
Hi Juli, this rocks. Didn’t change a thing. Next time may add walnuts. Thanks, and just in time for the holidays!
awesome!! so glad you liked it, judy!
I’m making this right now. I’m glad it says cashew butter instead of almond. I don’t do well with almonds so I always skip those recipes.
you can always use cashew butter instead of almond butter in my recipes
I’m curious how do you measure your coconut four? Do you dip the measuring cup in and then sweep the top off? Or do you spoon it into the measuring cup and then sweep the top? I ask because I always have trouble with paleo baked goods but I rock the traditional gluten based recipes. 🙂 Thanks for all the great content you put out!
i spoon and sweep
Currently baking in the oven! Thanks for yet another fantastic recipe!!
i hope it tastes delicious!!
The recipe calls for 3 banana’s. How big? Can these 3 banana’s be placed into cup size like how many cups of mashed banana’s do you need. Banana’s can be purchased small, medium and large size. My standard regular recipe for just banana bread calls for one cup of mashed banana’s.
medium!
Made this today & it is delicious!!! Any idea on the nutritional stats? I used cashew butter.
no clue, but you can use a nutritional calculator online to figure out those details!
This recipe is so delicious! I just popped in my families second loaf for the week!
awesome!! so glad you loved it enough to make it again!
Dude! Delicious! Brought it to a holiday party in St Pete, FL. It was a hit despite falling some in the middle. Not an expert baker at all. IDK if it needed more time or more flour or less humidity or mile high altitude or what. Either way flavor was awesome! Will do this again- so simple.
Re: falling banana bread found this … https://www.livestrong.com/article/553396-how-to-keep-my-banana-bread-top-from-sinking/
Thanks for sharing! This definitely explains the issues I had! Fortunately, the loaf still tastes delicious. Thanks for another fantastic recipe, Juli!
OMGGG! Made this last night. Loved that I had all the ingredients.
SO GOOD! Making another one today for we have guests this weekend that will love it!
I just made this — it is delicious!
I did not use a loaf pan, instead I used a 9″ round cake pan.
No dropping in the middle.
Thank you for this and all your recipes!!
so glad you liked it, kim!
Made this yesterday and it turned out wonderfully after I made three changes. I normally don’t make changes to a recipe and then rate it because that kind of defeats the purpose ???? but after reading all the comments previously about the loaf not turning out, I didn’t want to use all the ingredients and effort and not be able to enjoy it ????
Anyway, after these few tweaks it was SUPERB! Try it!
1.) Used 2 M/L size bananas instead of 3 M size bananas
2.) Mixed the wet and dry ingredients SEPERATELY before gently mixing them together.
3.) Lowered the oven temp slightly and cooked then 15 min longer
Hopefully that works for others as well!
❤️
Can i substitute the coconut flour for all purpose? Thanks!
no clue
I made this last night and saw a similar issue with it falling in the middle but when I cut it into slices it showed it didn’t fall that much. It looks more sunken when it’s a whole loaf, and it definitely didn’t stay risen like right when I took it out of the oven, but it’s not a huge issue. Mine doesn’t look exactly like the photos, the flavors and moistness are all there though! I’ll be making this again for my family for a Christmas treat 🙂
Looks yummy! Would almond flour work instead of coconut flour?
no
Made this today and while it did fall a little in the middle, it tastes amazing! I absolutely love it! I was going to cook it at a lower temp for 15 mins longer but forgot. It’s very moist but not too much! Def gonna make again and again! Thank you!
Tried the recipe today… not sure where I went wrong. I cooked it for 50 minutes and it fell in the middle and was soggy on the inside even though the toothpick came out clean. The Gingerbread flavor was missing… I mostly tasted the nut butter and maple syrup. I should probably try the recipe again…
This is so good!
Can it be frozen to eat later?
i haven’t tried freezing it myself so i can’t say!
This was AMAZING! I did not experience the fallout in the middle as others have. I cooked it for exactly 45 minutes (my oven gets very hot). This was perfectly cooked and the flavors were spot on! Came together super quick and was a huge hit. I added a touch extra coconut flour and some Enjoy Life chocolate chips. Will be making this again.
awesome!! so glad you didn’t have that issue. so strange that some people have had that issue and some haven’t! so glad you loved it!
just made this and was super yummy! another awesome recipe and came out great!
so glad you liked it, emily!
I made this with a less firm almond butter and cream of tartar (didn’t have baking powder) and it turned out awesome! Next time I’ll add the pecan topping that’s in your coffee cake banana bread – also a great recipe!
Fabulous! Great flavour and texture. I’ve been collecting mini muffin bakes at thrift store so I did a batch of 6 mini loaves and 7 mini muffins. Cooked for 19 mins and they were perfect. I also added chopped pecans. I’m saving batter to try for fresh mini muffins tomorrow.
glad you liked it, joanne!
Has anyone reported success using flax eggs with this recipe?? Love it!