Since jumping on the Paleo/
wagon, I've had to cut a lot of foods out of my diet, including sugar, bread and dairy. It was difficult at first learning what I could eat and tolerate but I've learned coconut flour is awesome and works well in most baking. I've never been a big baker but when cooler weather comes, I love baking banana bread or cookies for my kids. I decided to take my favorite banana bread recipe and tweak it to fit my dietary needs and added the "gingerbread" for a little extra sweetness. The shortening is in place of butter to make it dairy-free. I prefer Nutiva band which is made from Red Palm and Coconut Oil and is non-hydrogenated. This bread is wonderful around the holidays and you can make it in mini-loaves to give as gifts. It's also the perfect sidekick to a cup of butter coffee for an afternoon snack. I hope you enjoy it as much as I do!
Preheat oven to 350°. Line 9x5 loaf tin with parchment paper or use 2 small loaf tins.
Combine mashed bananas, shortening and molasses in a bowl and use a mixer to combine thoroughly. Add in flour, cinnamon, ginger, nutmeg, baking soda and salt and continue mixing until combined. Add in eggs and blend a few more seconds until batter is fluffy.
Pour the mixture into the prepared pan(s). Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before removing from pan. Slice and serve…enjoy!