Description
This mash up of gingerbread and banana bread is the perfect holiday quick bread!
Ingredients
Scale
- 3 ripe bananas
- 3/4 cup brown sugar
- 1/2 cup melted coconut oil or neutral oil of choice
- 2 eggs, at room temp
- 1/4 cup sour cream or plain greek yogurt, at room temp
- 1/4 cup molasses
- 1 tablespoon grated fresh ginger (can sub 1-2 tsps of ground ginger)
- 1 teaspoon vanilla
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
Instructions
- Preheat oven to 350 degrees. Prepare a loaf pan with parchment paper.
- In the bowl of a stand mixer fitted with paddle attachment or with a hand mixer, beat bananas on medium high speed until they are broken down into a thick paste. Add brown sugar and beat until well combined.
- Add coconut oil in a slow stream.
- Add eggs, sour cream, molasses and beat on medium low speed until combined. Do not over mix.
- Add ginger and vanilla and beat for a few more seconds until mixed in.
- In a separate bowl, whisk together dry ingredients.
- Add dry ingredients to wet ingredients and beat on medium-low speed until just combined.
- Pour into prepared loaf pan and bake for about 1 hour to 1 hour and 10 minutes. Bread should be set and internal temperature should read 200-205.
- Lift parchment from baking an and let bread cool on a wire rack.
Notes
Bread will keep for about two days at room temp in sealed container or bag. Can also wrap and freeze individual slices and keep up to three months.
