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 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 because they are what I have tested all of my recipes with. Any recipe on my site will work with these flours in place of all purpose flour:
Cup4Cup Flour Bob’s Red Mill 1:1 Flour King Arthur Measure for Measure
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 works equally as well with the exact same amount of all purpose flour.
Ingredients
- 3 ripe bananas
- 1 cup granulated sugar or raw coconut sugar
- 1 lg egg
- ¼ cup oil avocado oil, canola or melted coconut
- 1 tsp vanilla extract
- 1 ½ cups gluten free flour Cup4Cup, Bob's 1:1 or KA Measure
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground ginger
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
Instructions
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Preheat the oven to 350 degrees F.
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In a medium bowl, whisk together the flour, baking soda, spices and salt.
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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.
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Stir in the flour mixture, a third at a time, until just combined. Do not over mix.
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Spray 1 8 ½ -by-4 ½ -inch loaf pans and divide batter evenly between them. Bake for about 1 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.
Recipe Notes
If you want to lower the amount of refined sugar in this recipe use very ripe bananas and replace the sugar with 3/4 of raw coconut sugar. The bread will have a slightly richer, molasses like hint to it.