Banana Gingerbread

December 15, 2017

Since jumping on the Paleo/

AIP band

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!

 

Banana Gingerbread

  • 3 Ripe bananas, mashed

  • ½ Cup shortening, softened (I use Nutiva)

  • ½ Cup blackstrap molasses

  • ¾ Cup coconut flour

  • 1 tsp. Cinnamon

  • 2 tsp. Ginger

  • ½ tsp. Nutmeg

  • 1 tsp. Baking soda

  • Pinch of salt

  • 3 eggs

 

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!

 

 

 

 

Please reload

Recent Posts

January 13, 2019

November 8, 2018

August 21, 2018

August 9, 2018

Please reload

©2017 BY THE HEALING TABLE.