IN THE KITCHEN: GINGERBREAD BANANA BREAD

This was fun (and easy!) to make with the kids. A festive take on traditional banana bread. I'd just suggest testing before adding the full amount of cloves!

GINGERBREAD BANANA BREAD

(Vegan / Potentially Gluten-Free)

From: Chocolate Covered Katie

Ingredients

   •   1 3/4 cups mashed banana (420g)
   •   1 1/2 tsp pure vanilla extract
   •   1/3 cup milk of choice OR oil
   •   1/4 cup pure maple syrup, agave, or honey
   •   1/4 cup molasses – blackstrap or regular
   •   1 1/2 tbsp vinegar
   •   1 tsp baking soda
   •   2 1/2 tsp cinnamon
   •   2 tsp ground ginger
   •   1/2 tsp ground cloves
   •   1/8 tsp ground nutmeg
   •   3/4 tsp each: baking powder and salt
   •   2 cups spelt, white, or bob’s gf flour (260g)
   •   optional pinch stevia or 3 tbsp sugar (for more of a dessert bread)
   •   optional 1/2 cup raisins or crushed walnuts

Grease a 9×5 loaf pan very well, going up the sides. (Or line the pan with parchment.) Preheat oven to 350 F. Whisk the first 6 ingredients together in a bowl, then set aside. In a large bowl, stir remaining ingredients together very well. Pour wet over dry, stir just until evenly mixed, and smooth into the loaf pan. Bake on the center rack for 33 minutes – then do not open the oven even to peek, but turn off the heat. Let sit in the closed oven for 10 additional minutes. Remove and let cool completely before going around the sides with a knife and inverting onto a plate or cutting from the pan. Store leftover slices in the fridge for 2-3 days or freeze for up to a month.