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This is an overhead vertical image of a slice of gingerbread banana bread with a bite taken out of it. The slice sits on a white piece of parchment paper and is sprinkled with mini gingerbread men sprinkles. Recipe
GF Gluten-Free DF Dairy-Free VG Vegetarian

Fluffy & Moist Gingerbread Banana Bread

Gingerbread Banana Bread is moist, and fluffy with rich molasses and warm gingerbread spices. My recipe uses almond flour to make it gluten free!

Recipe by:
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 6 reviews
Prep: 10 minCook: 35 minTotal: 45 min
Servings: 1 loaf 1x

Ingredients

  • 2 ripe, spotty bananas (about 1 cup mashed)
  • 3 eggs
  • 1/4 cup black strap molasses
  • 3 tablespoons agave nectar
  • 2 cups super-fine blanched almond flour (How to Make Almond Flour)
  • 1 tablespoon baking powder
  • 1.5 teaspoon ground cinnamon
  • 1.5 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Instructions

  1. Preheat oven to 350F.
  2. Mash the bananas in a medium bowl and then add the eggs, molasses and agave nectar. Whisk to combine.
    This is an overhead horizontal image of a white bowl on a white and tan terrazzo counter. In the bowl is a mixture of wet ingredients like mashed bananas, eggs, molasses and agave nectar.
  3. Add the almond flour, baking powder, spices and salt.
    This is an overhead horizontal image of a white bowl on a white and tan terrazzo counter. In the bowl is a mixture of wet ingredients topped with almond flour, some spices, baking powder, and salt. A silver whisk with a black handle is in the bowl with the handle leaning against the side of the bowl and pointing to the bottom left corner of the image.
  4. Whisk again until combined.
    This is an overhead horizontal image of a white bowl on a white and tan terrazzo counter. In the bowl is a mixture of wet, raw batter. A silver whisk with a black handle is in the bowl with the handle leaning against the side of the bowl and pointing to the bottom right corner of the image.
  5. Line an 8 inch loaf pan with parchment paper and transfer the batter to the pan.
    This is an overhead horizontal image of a silver bread pan on a white and tan terrazzo counter. In the pan is a brown raw batter.
  6. Bake for 40 – 45 minutes, until a toothpick comes out clean.

  7. Allow the bread to cool in the pan before loosening the edges with a butter knife and pulling up on the parchment paper to remove the loaf from the pan. Sprinkle with extra cinnamon, turbinado sugar and/or sprinkles if desired!
    This is an overhead horizontal image of a gingerbread loaf on a white piece of parchment paper. The loaf is topped with turbinado sugar and mini gingerbread men sprinkles.
  8. Cut into 10 slices and enjoy!
    This is an overhead horizontal image of a slice of gingerbread banana bread with a bite taken out of it. The slice sits on a white piece of parchment paper and is sprinkled with mini gingerbread men sprinkles.

Nutrition Info:

  • Serving Size: 1 slice
  • Calories: 116
  • Sugar: 11.4g
  • Sodium: 149mg
  • Fat: 4.1g
  • Saturated Fat: 0.7g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1.5g
  • Protein: 3.2g
  • Cholesterol: 46mg
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