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Grain-free Gingerbread Banana Bread (Paleo, GF) | Perchance to Cook, www.perchancetocook.com
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5 from 3 votes

Gingerbread Banana Bread (Paleo, Gluten-free)

A light and fluffy banana bread seasoned with molasses, ginger, cloves, cinnamon, and nutmeg
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 8
Author: Dominique

Ingredients

Instructions

  • 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.

Notes

  • 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.

Nutrition

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