Bread, Breakfast
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Gingerbread Banana Bread

A moist and absolutely delicious Gingerbread Banana Bread. I found the recipe on Ida Wargs blog but didn’t have time to make it before Christmas. I just knew I had to try it as soon as  I stumbled upon the recipe. It was better than I expected! I love the moist texture and spicy flavour and the fact that you don’t really know if you should describe it as a bread or as a cake. I prefer to call it a bread, and have it for breakfast or as a snack.

I must say that the bread is oh so perfect on these cold days. After a brisk walk outside, plenty of fresh air and rosy cheeks (yes finally!) it tastes even better. Spread  plentiful of soft goat cheese and chia blueberry jam on a piece. It’s sensational, I promise! I bought a delicate blueberry and ginger chia jam from Renée Voltaire yesterday, that goes very well with the Gingerbread Banana Bread. A splendid combination!

Gingerbread Banana Bread

Ingredients:

3 ripe mashed bananas

1 dl almond milk

0.75 dl agave or honey

0.5 dl coconut oil (I used one with cinnamon flavour)

1.5 tbs vinegar

1-2 tsp vanilla powder

5.5 dl glutenfree oat flour

1 tsp baking powder

1 tsp baking soda

6 tsp gingerbread spices (cinnamon, ginger, nutmeg, cloves)

1 tsp sea salt

Instructions:

  1. Preheat oven to 175 degrees celcius. Grease a loaf pan with coconut oil or line the pan with parchment.
  2. Melt coconut oil in a sauce pan.
  3. Whisk mashed banana, almond milk, agave, melted coconut oil, vinegar and vanilla powder in a big mixing bowl, then set aside.
  4. Stir remaining ingredients in a large bowl until combined. Pour the wet ingredients over the dry and blend together until smooth.
  5. Smooth the mixture into a greased loaf pan and bake at 175 degrees celcius for approximately 33 minutes. Turn the oven off but let the bread sit in the closed oven for additional 10 minutes.
  6. Remove and let cool before serving.
  7. Store leftovers in the fridge for 2-3 days or freeze for up to a month.

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