This recipe is based off of my easy, foolproof banana bread recipe and is just as moist and delicious but with an extra kick of spice. If banana bread and gingerbread had a baby, this would be it. The recipe is written here with gluten-free flour, but it works equally as well with the exact same amount of all-purpose flour. If you are using gluten-free flour, I strongly recommend that you use one of the three following flours or one of my copycat recipes, because they are what I have used to test all of my recipes. Any recipe on my site will work with these flours in place of all purpose flour.
Gluten-Free Ginger Spice Banana Bread
If banana bread and gingerbread had a baby, this would be it. The recipe is written here with gluten-free flour, but it works equally as well with the exact same amount of all-purpose flour.
- 195 grams 1:1 gluten-free flour blend (Cup4Cup, Bob's 1:1 or KA Measure)
- 1 teaspoon baking soda
- 1 teaspoon ginger, ground
- ½ teaspoon cloves, ground
- ¼ teaspoon nutmeg, ground
- ½ teaspoon salt
- 336 grams ripe bananas (about 3 ripe banans)
- 200 grams granulated sugar (or raw coconut sugar)*
- 1 large egg
- 56 grams oil (avocado, canola or melted coconut oil)
- 1 teaspoon vanilla
Preheat the oven to 350 degrees.
In a medium bowl, whisk together the flour, baking soda, ginger, cloves, nutmeg and salt.
Put the bananas and sugar in another large bowl. Mash with a potato masher or a fork until there are no pieces bigger than the size of a pea. Add the egg, mixing well to incorporate. Stir in the oil and vanilla, mixing well.
Stir in the flour mixture, a third at a time, until thoroughly combined.
Set batter aside to rest for 30 minutes.
Spray an 8½x4½-inch loaf pan with nonstick spray, and fill with the batter. Metal or disposable paper pans work best.
Bake for about an hour or until a toothpick or cake tester comes out clean. I usually check on them and turn the pans after the first 30 minutes.
Internal temperature for quick breads should be at least 190 degrees.
*If you want to lower the amount of refined sugar in this recipe, use very ripe bananas and replace the sugar with ¾ of raw coconut sugar. The bread will have a slightly richer, molasses-like hint to it.