Gluten-Free Ginger Spice Banana Bread

4.75 from 8 votes

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.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: Banana Bread, Gingerbread

Servings:

Calories: 227kcal

Author: Alina Eisenhauer

Ingredients

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

Instructions

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.

Notes

*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.

Nutrition