Gingerbread Banana Bread

Ingredients

Wet Ingredients:

• 1 cup mashed bananas, about 2 medium bananas
• 1/3 cup sugar, such as coconut sugar, light brown sugar (1/4 cup for less sweet or if the bananas are very ripe)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 2 tbsp oil, omit to make oil free
• 1/3 cup almond milk
• 1 tsp vinegar
• 1 tbsp molasses

Dry Ingredients:

• 1 3/4 cup flour, (I use 1 1/4 all purpose, and 1/2 cup of whole wheat or spelt)
• 1/4 cup almond flour
• 1.5 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1.5 -2 tsp gingerbread spice, or a mix of 1 tsp cinnamon, 1 tsp ginger, 1/8 tsp each ground cloves, nutmeg, allspice
• 2 tbsp chopped candied ginger, optional

Optional add ins

• Chopped walnuts/pecans
• Chopped Dates, other dried fruits

Steps

1. Heat the oven to 365 degrees F (185 C). Line a 9×5 or 8.5×4.5 inch loaf pan with parchment.
2. Combine all the wet ingredients thoroughly in a bowl.
3. In another bowl, combine the flours, baking powder, baking soda, salt, and spices thoroughly, then mix in candied ginger.
4. Mix 1 3/4 cup of the dry mixture into the wet ingredients. Add the remaining dry flour mix 1 tbsp at a time until it forms a stiff muffin batter. If still not stiff enough, add another 1 or two tbsp flour.
5. Put the batter in the lined loaf pan and level with a spatula. Optionally sprinkle with 1 tbsp brown sugar and 1/2 tsp cinnamon for a crust on the bread. Candied ginger may also be added on top, or pecans tossed in maple syrup for a candied pecan topping.
6. Bake for 55 minutes. Test the loaf center with a toothpick: remove from the oven if it comes out clean; otherwise bake for another 5-10. Cool in the pan for 10 minutes before removing, then cool completely before slicing.