Gingerbread season???

But seriously! You can enjoy gingerbread whenever right… right?😶 I say YES!!!! I was hardcore craving gingerbread and I LOVE banana bread so this was a win-win! And actually spring/summer time is the best time to have gingerbread because then its like Christmas without the snow🤗! Again, a win-win situation! And while making this I came up with a question… was gingerbread a bread before it was a cookie flavor?????? Always deep thoughts while baking😂😂

Banana Gingerbread (print here)

Makes one loaf


2 ripe bananas, mashed

¼ cup ghee or coconut oil, melted
½ cup blackstrap molasses
2 tbsp. ground chia seeds +6 tbsp. water (to make 2 chia “eggs”)
¼ cup almond milk or milk of choice
1 tsp. baking soda
1 tsp. vanilla or 1 vanilla bean, scraped
½ tsp. salt
2 tsp. cinnamon

2 tsp. cloves, ground

2 tsp. ginger, ground

½ tsp. nutmeg
1 3/4 cup gluten free flour blend

2-4 tbsp. honey (optional) if you like it sweeter



  1. Preheat oven to 325 degrees and grease a 9×5 inch loaf pan
  2. In large bowl, beat oil, molasses and honey (if using) with a whisk. Add chia mixture and stir well
  3. Whisk in mashed bananas and milk
  4. Then add baking soda, vanilla, salt and spices and whisk to blend
  5. Lastly, add in the flour just until combined.
  6. Pour into prepared pan and sprinkle top with cinnamon
  7. Bake for 50-55 minutes or until toothpick comes out clean. Cool for 10 minutes, slice and enjoy


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