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Gingerbread Banana Bread

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Gingerbread Banana Bread – Soft and moist gingerbread combines with sweet homemade banana bread for the ultimate holiday baked good.

Gingerbread Banana Bread - a super healthy breakfast recipe for the holidays / EASY to make + leftovers can be frozen for later http://chocolatecoveredkatie.com/ @choccoveredkt

Maple Syrup And Agave – Are They Better For You Than Sugar?

Pretty much on a weekly basis, readers ask me what I think of agave, maple syrup, and other alternatives to white sugar. Are they healthier? Are they good for you? Should you replace white sugar with maple syrup when making a recipe?

While these sweeteners might be a little less unhealthy than table sugar, that doesn’t mean they are good for you. Sugar is still sugar, and it’s a good idea to cut back no matter what type of sugar you are using, whether it’s maple syrup, agave, honey, coconut sugar, brown sugar, or white table sugar. I keep this in mind when developing recipes, and most or all of the recipes on my site that call for any type of sugar will have significantly less sugar than traditional versions of the same recipes.

(Side Note: Here is a link to all of my recipes that can be made sugar-free.)

Gingerbread Banana Bread - a super healthy breakfast recipe for the holidays / EASY to make + leftovers can be frozen for later http://chocolatecoveredkatie.com/ @choccoveredkt

There is, however, one exception: blackstrap molasses.

Blackstrap molasses is by far my favorite sweetener, not just for its gingerbread flavor but also because it offers an incredible number of health benefits packed into one tiny tablespoon, including copper, manganese, magnesium, potassium, and 20% of the RDA for both calcium and iron.

If you’re new to molasses, be sure to try my recipe for Black Magic Peanut Butter.

vegan gingerbread

Especially around Christmastime, I try to add molasses to as many recipes as I can.

And since I’ve already done regular gingerbread (3 Secret Ingredient Gingerbread Recipe), making banana bread seemed like the logical next step. If you like gingerbread and bananas, you will love this vegan gingerbread banana bread!

Gingerbread Banana Bread - a healthy and delicious breakfast recipe for the holidays: 1 1/2 cup mashed banana, 2 tsp cinnamon, 1/2 tsp cloves, 1/4 cup... http://chocolatecoveredkatie.com/2015/12/07/gingerbread-banana-bread/ @choccoveredkt

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Gingerbread Banana Bread

Adapted from Flourless Banana Bread

Print This Recipe 4.75/5
4.75/516

Ingredients

  • 1 3/4 cups mashed banana (420g)
  • 1 1/2 tsp pure vanilla extract
  • 1/3 cup milk of choice OR oil
  • 1/4 cup pure maple syrup, agave, or honey
  • 1/4 cup molasses – blackstrap or regular
  • 1 1/2 tbsp vinegar 
  • 1 tsp baking soda
  • 2 1/2 tsp cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 3/4 tsp each: baking powder and salt
  • 2 cups spelt, white, or bob’s gf flour (260g)
  • optional pinch stevia or 3 tbsp sugar (for more of a dessert bread)
  • optional 1/2 cup raisins or crushed walnuts
Total Time: 45m
Yield: 10-12 slices

Instructions

Grease a 9×5 loaf pan very well, going up the sides. (Or line the pan with parchment.) Preheat oven to 350 F. Whisk the first 6 ingredients together in a bowl, then set aside. In a large bowl, stir remaining ingredients together very well. Pour wet over dry, stir just until evenly mixed, and smooth into the loaf pan. Bake on the center rack for 33 minutes – then do not open the oven even to peek, but turn off the heat. Let sit in the closed oven for 10 additional minutes. Remove and let cool completely before going around the sides with a knife and inverting onto a plate or cutting from the pan. Store leftover slices in the fridge for 2-3 days or freeze for up to a month.

View Nutrition Facts

More Healthy Recipes With Molasses:

peanut butter gingerbread cookies

Peanut Butter Chocolate Chunk Cookies

 

homemade butterfingers

Homemade Healthy Butterfingers

Rate this recipe

Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. Jessica says:

    Hi Katie, I’d love to make this (sounds delicious!!) but I’m a little concerned about the baking time. My oven tends to run cold, I think, because I almost always bake things about 5 minutes longer than the recommended time. Is there a reason why you shouldn’t open the oven to test the bread at the 33-minute mark? Or in my case, would you recommend just baking the bread for 38 minutes and then turning the oven off? Thanks!

    1. I think it would be much better to risk undercooking than overcooking, so I’d probably recommend doing 35 or 36 minutes and then turning the oven off for ten. Then if it’s still undercooked, you can always turn the oven back on and bake longer.

      1. Jessica says:

        Thanks! 🙂

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  2. Amy says:

    Ooo, I make banana bread every year to gives as treats to our friends/family. I am going to try this recipe and if I like it, do this instead!

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    1. Amy says:

      P.S. I use the leftover old bananas that I have smashed and then frozen throughout the year. They are super sweet and yummy!

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  3. Medeja says:

    Oh I would like it for breakfast so much.. gingerbread is one of my favorite things!

  4. The combo of gingerbread and banana bread sounds amazing 🙂 Need to try this!

    Dani | http://www.styledvariety.com

  5. Love this!! Winter is my favorite time of year because of all the gingerbread <3 Gingerbread banana bread?? Hell yeah!

  6. karen says:

    hi! can i sub whole wheat or white whole wheat flour for the ones you suggested? will i need to add more liquid if i do? thanks!

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    1. I can’t recommend anything I haven’t tried, but you are always free to experiment! In general, baked goods with whole wheat flour tend to be more dense, but some people don’t mind that. As a personal preference, it’s not my favorite flour to bake with. I prefer spelt (also whole-grain).

  7. Farah says:

    just pulled this out of the oven! My home smelled so good with this in the oven. I followed your directions exactly, even turning off the oven & letting it sit- that was hard for me to do because I’ve never done that before- I was scared of the results, but it was PERFECT!
    I used a bundt pan, added 1/4C raisins, used whole wheat pastry flour & Greek yogurt instead of milk because I ran out.
    I’ll definitely be making this again!
    Oh! I loved that I got to use at least 4 black bananas. I actually weighted it out a tad bit more, just to finish a banana 🙂

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  8. Christy says:

    My nine yr old and I made this tonight and it was a big success! My two little boys, daughter, and I really enjoyed it, thank you. I love that it is gluten free as well!

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  9. Lucie says:

    Thanks so much for shedding some light on the sweetener debate! It’s really frustrating sometimes, trying to find the best possible solution. I agree that even if maple syrup and agave have x times more of some minerals, it’s still a teeny tiny amount compared to molasses or fruit. I love how healthy and low sugar all of your recipes are! You’ve been my greatest dessert inspiration 🙂 I personally prefer erythritol and stevia at the moment and I’ve been neglecting molasses, which I love so much. Thanks for reminding me how amazing it is!

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  10. Marsha says:

    I’ve always stayed clear of molasses, because I really didn’t know how to use it right. But you’ve convinced me! I’m going to have to grab some and try this recipe!

  11. Katie says:

    I will definitely be making the gluten-free version, but any chance you have a paleo version?

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    1. Unfortunately I do not… you can use oat flour if you want it to be “flourless” but I haven’t tried it with a paleo flour such as almond or coconut and am thinking it would probably need something to bind. But maybe the banana would be enough of a binder. If you do try one of these flours, definitely let me know how it goes!

  12. Nina says:

    Just enjoyed this for breakfast. Delicious. I love the addition of the black strap molasses. So good.

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  13. Danielle says:

    Can you use apple cider vinegar or is it white vinegar?

  14. Jen says:

    Anyone in altitude states? And have baked this? I am horrible at converting.

    1. I unfortunately have little baking experience in high altitudes, but if I see anyone reporting back I will definitely reply with more information here!

  15. Alys says:

    Hi Katie! This looks awesome, and will be great for a carbo load treat for me and my friends this Friday. We’re running our first 50k! Haha I’m wondering if I can sub “pumpkin pie spice” instead of all the individual spices? How much would you recommend? I’m not too picky, but I’m far too cheap and lazy to go buy and grind cloves and nutmeg. I do have ground ginger and cinnamon, so I’m sort of on track. 🙂

    1. I’ve not tried so I really can’t say for sure; but when I add spices to recipes, I will add a little and then taste the batter. This one will be hard to mess up, so maybe start with replacing the cloves and nutmeg with 1/2 tsp of the pumpkin spice. Then go from there.

  16. Kirsti says:

    Hi Katie,
    What a recipe! It looks SO good and is such a nice healthy treat for this time of year. I have a quick question though, if I halve this recipe, would I have to change the cooking time? (It’s only me and my boyfriend so less is more 😉

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    1. If you experiment, definitely be sure to report back! And yes, if I were doing the experiment I would definitely use a smaller pan and shorter baking time. Good luck!

  17. Anika Hunt says:

    I can’t wait to try this for myself – it looks so delicious!

    Anika | anikamay.co.uk

  18. Priyanshi says:

    Your pictures are so pretty and appetizing that I feel hungry now. I have prepared gingerbread many times with pleasant results. I am surely trying out your recipe this coming weekend.

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    1. Anonymous says:

      Just wondering, why do you include a star rating in your comment when you haven’t made it yet?

  19. Hi Katie,
    I agree with you when you say that we should avoid to use sweeteners, but I don’t agree with you when you say that honey and maple syrup are as bad as agave syrup.
    Agave syrup is the worst sweetens ever, even worst than white sugar because of its very high concentration of fructose (70-90% in agave syrup compared to 50% in white sugar). Honey contains around 40% of fructose and maple syrup around 30-35%, which is way different from the 70-90% of agave syrup!!!
    Sugars are bad because of their concentration of fructose, which needs to be converted in glucose by the liver and then stored as fat if we consume too much sugar. This process puts stress on the liver, the most important organ of our body.

    I know your recipe is basically “sugar free” because 1/4 cup is absolutely nothing and well tolerated by out body, but I hope you will correct your post by eliminating agave syrup between the choices.

    Thanks a lot,
    Emanuela

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    1. Jan says:

      Seconding this! After all the things I’ve read about agave and experienced first hand, I’m still shocked to see it included in ‘healthy’ recipes. Each to their own, but please Katie, do more research on agave yourself and see if you still feel like recommending it as a healthy alternative.

    2. Jessica says:

      She actually never said anything about maple syrup being as bad as agave. What she said was that both should not be seen as healthy sweeteners and should be limited. There is research that both supports and refutes your claim that agave is the worst sweetener, so I think Katie’s message that ALL sugars should be limited is the right message to send.

  20. Christina says:

    This is So delicious! Only changes I made were to use 1.5 cups whole wheat flour + 1/2 cup oats, and I made 12 muffins instead of a loaf (350° for 17 minutes). I’m in love with this recipe!!

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