Gingerbread Banana Bread
A moist and flavorful Gingerbread Banana Bread recipe that is low-sugar and whole-grain. Festive and delicious!
Servings: 16 slices
Calories: 129kcal
Ingredients
- 4 large very ripe bananas (about 480 g)
- 2 large eggs
- 1/4 cup greek yogurt (I use 2% but any yogurt will work) (60 g)
- 1/4 cup brown sugar (I use coconut sugar) (48 g)
- 1/4 cup molasses (any kind) (80 g)
- 1 tsp vanilla extract
- 2 tbsp any neutral oil (I use avocado oil) (28 g)
- 2 cups white whole wheat, all purpose, or gf all purpose flour (240 g)
- 2 tsp ground cinnamon (to taste)
- 2 tsp ground ginger (to taste)
- 1/4 tsp ground cloves (to taste)
- 1/8 tsp ground nutmeg (to taste)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
Instructions
- Preheat the oven to 350F and grease two small loaf pans (or one regular 9x5 pan).
- In a large bowl (or your food processor, my method of choice) beat your eggs and blend bananas, oil, sugar, molasses, yogurt, vanilla until smooth.
- In a medium bowl whisk together flour, spices, salt, baking powder and baking soda.
- Fold dry into wet (or wet into dry, who cares) until just combined (do not overmix).
- Pour and flatten into the loaf pan and sprinkle with cinnamon if you like!
- Bake for +/- 60 minutes until a knife inserted in the middle bottom comes out clean.
- Cool 15 min inside the pan then turn it out and cool completely on a wire rack, slice and enjoy!
Notes
I keep my slices refrigerated for max freshness. You can freeze leftovers for a couple of months.
Nutrition
Calories: 129kcal