Gingerbread Banana Bread (Paleo, Gluten-free)
A light and fluffy banana bread seasoned with molasses, ginger, cloves, cinnamon, and nutmeg
Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 8
Preheat oven to 350 degrees (F). Grease a loaf tin and line with parchment paper. ( I used a 4" x 8.5" medium loaf pan)
Mix the mashed bananas with the melted coconut oil, and blackstrap molasses until mixed and the mixture has thickened. Then add the maple syrup and egg and mix until smooth.
Add the baking soda, ground ginger, cinnamon, ground nutmeg, ground cloves, and salt to the mixture and mix. Then add the almond flour and tapioca flour and mix well.
Pour the batter into the loaf tin and then bake for 55- 60 minutes. Remove from the pan and then cool on rack.
- Instead of coconut oil, you can use olive oil.
- Instead of maple syrup, you can use honey.
- Instead of tapioca flour, you can use arrowroot powder.
Calories: 250kcal | Carbohydrates: 29g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 296mg | Potassium: 292mg | Fiber: 3g | Sugar: 18g | Vitamin A: 53IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg