Gingerbread Banana Bread

• Produce

  • 1 3/4 cups Banana
  • 2 tsp Ginger, ground

• Condiments

  • 1/4 cup Maple syrup, pure
  • 1/4 cup Molasses - blackstrap, regular

• Baking & Spices

  • 1 tsp Baking soda
  • 2 1/2 tsp Cinnamon
  • 1/2 tsp Cloves, ground
  • 1/8 tsp Nutmeg, ground
  • 1 Optional pinch stevia or 3 tbsp sugar
  • 1 1/2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/3 cup Milk of choice or oil
  • 1 1/2 tbsp Vinegar

• Other

  • optional 1/2 cup raisins or crushed walnuts
  • 2 cups Spelt, white, or bob’s gf flour (260g

Found on chocolatecoveredkatie.com

Description

Directions

• 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