Gluten-Free Gingerbread Banana Bread (Vegan, Allergy-Free)
Combining soft and moist banana bread with perfectly spiced gingerbread for the ultimate baked treat! This Gluten-Free Gingerbread Banana Bread is vegan and allergy-free. Loaded with naturally sweet ripe bananas, warm gingerbread spices, and an essential dose of molasses! This easy quick bread recipe is perfect for holiday gifting or eaten as a delicious breakfast, snack, or dessert!
- Prep Time: 5 Minutes
- Cook Time: 40 Minutes
- Total Time: 45 minutes
- Yield: 1 8x4 Loaf 1x
- Category: Breakfast, Dessert, Snack
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 2 Cups Gluten-Free All-Purpose Flour
- 2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/4 Tsp Salt
- 2 Tsp Ground Ginger
- 1 1/2 Tsp Cinnamon
- 1/2 Tsp Ground Cloves
- 1/2 Tsp Ground Nutmeg
- 1/4 Tsp Ground Allspice
- 3 Ripe Bananas (1 1/2 Cups mashed)
- 1/3 Cup Neutral Flavor Oil
- 1/4 Cup Blackstrap Molasses
- 1/4 Cup Dark Brown Sugar Sweetener (or preferred dark or light brown sugar)
- 1 Tsp Pure Madagascar Bourbon Vanilla Extract
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine all the dry ingredients, flour, baking powder, baking soda, salt, and gingerbread spices.
- In a small bowl, vigorously mix together the mashed banana, oil, molasses, brown sugar, and vanilla extract.
- Add the wet banana mixture to the whisked flours and mix together to combine. Your batter should be thick, sticky, and smooth besides a few banana lumps (don't over mix).
- Line an 8x4 loaf pan with parchment paper or grease the pan very well with oil. Pour the batter into the prepared loaf pan evenly, and smooth out the top.
- Bake the loaf in the oven for 40-50 minutes, just until a toothpick or metal tester comes out mostly clean.
- Remove the quick bread from the oven and let it cool slightly in the pan before gently lifting the loaf out of the pan and placing it on a wire rack to cool completely before slicing.
Notes
- You can use unsweetened applesauce in place of the oil if you'd like to make this loaf oil-free.
- Adjust the gingerbread spices to taste or you a premade mix. I didn't measure these to anything exact.
- If using a 9x5 loaf pan, reduce the cooking time by 5-10 minutes.
- Store leftover banana bread at room temperature in a closed container for 4 days. Store it longer when placed in the fridge for about 7-10 days, wrapped loosely with a paper towel in a closed container or plastic bag.
- Freeze the quick bread by first slicing the loaf, wrapping, and freezing each slice individually or together tightly with foil, and then placed in a plastic freezer bag. Defrost in the fridge overnight. Best if used within 4-5 months.
Nutrition
- Serving Size: 1/8 Loaf
Keywords: banana bread, gingerbread, banana gingerbread, gingerbread banana bread, ginger banana bread
