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!





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