Gingerbread Banana Bread, Paleo, Gluten-free
This gingerbread banana bread is a satisfying gluten-free almond flour banana bread made with molasses and holiday spices.
If you are wanting a paleo gingerbread loaf in your life, look no further. This gingerbread banana bread is a light and fluffy bread seasoned with molasses, ginger, cloves, cinnamon, and nutmeg. It smells AMAZING as it cooks and it tastes just as good, all while being Paleo, Gluten-free, Grain-free, and Dairy-free.
Check out our Gluten-free Lemon Banana Bread, Espresso Banana Bread with Chocolate Chips, or Paleo Banana Bread for other gluten-free banana bread recipes.
What makes this recipe work
- The combo of ginger, cinnamon, cloves, nutmeg, and molasses is incredibly satisfying and festive. Try our gingerbread cake with cream cheese frosting if you love those flavors.
- It’s a mixture of banana bread and gingerbread.
- This recipe is naturally Gluten-free, dairy-free, grain-free, and Paleo.
- It tastes great with melted chocolate on top.
- Everything is made in one bowl.
Recipe ingredients
- Bananas– make sure they are ripe for our favorite banana flavor.
- Coconut oil– this is used to replace butter.
- Blackstrap molasses– this gives this banana bread the gingerbread flavor.
- Maple syrup– make sure to use pure maple syrup.
- Egg– these help bind the batter together.
- Baking Soda– this makes the banana bread rise.
- Ground ginger, ground cinnamon, ground cloves– these spices add the gingerbread spice to the banana bread.
- Almond flour– this is used as a flour base.
- Tapioca flour– this helps give good texture to the bread.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- 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.
Step by step instructions
Step 1: Mix the bananas, coconut oil, and blackstrap molasses in a bowl. Add the maple syrup and egg and mix again.
Step 2: Add the baking soda, ground ginger, cinnamon, ground nutmeg, ground cloves, and salt to the bowl and mix.
Step 3: Then add the almond flour and tapioca flour and mix.
Step 4: Pour into a loaf tin and bake.
Recipe FAQs
How do you store this bread?Cover with aluminum foil and leave on the counter for 3-5 days.
What are good add-ins?You can add nuts, chocolate chips or candied ginger to the batter before baking.
How do you serve this banana bread?You can serve it plain or with almond butter / nut butter on top. You can add butter on top as well.
Prep 10 minutesCook 1 hourTotal 1 hour 10 minutesMakes 8
Ingredients
- 1 cup mashed bananas, ( this was from 2 very ripe bananas for us)
- 3 Tbs coconut oil,, melted
- ¼ cup blackstrap molasses
- ¼ cup maple syrup
- 1 large egg
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1 ¼ cup almond flour
- ¼ cup tapioca flour
Method
- Preheat oven to 350 degrees (F). Grease a loaf tin and line with parchment paper. ( we 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.
