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Banana Nut Gingerbread Loaf

Laura Norris
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10

Ingredients
  

  • 1 3/4 cup whole wheat pastry flour such as Bob's Red Mill
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/3 cup molasses
  • 1/4 cup maple sugar*
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoon ginger
  • 2 ripened bananas
  • 1/4 cup of milk cow, almond, or coconut
  • 3 tablespoons butter melted
  • 3 tablespoons natural unsweetened applesauce
  • 1/3 cup chopped pecans
  • Optional: 1 teaspoon maple sugar + 1 tablespoon pecans for topping

Instructions
 

  • Preheat your oven to 375 degrees Fahrenheit.
  • In a large mixing bowl, stir together the flour, baking powder, baking soda, and salt. Create a small well in the middle of the mixture.
  • In a separate bowl, whisk together the eggs, molasses, maple sugar, cinnamon, and ginger. Mash the bananas and add to the wet egg-sugar mixture, along with the milk, melted butter, and applesauce. Whisk until there are no clumps remaining.
  • Pour the wet ingredients into the dry ingredients and add the pecans. Gently fold the batter until just combined. There should still be some streaks of flour, as a completely blended mixture means you could have overmixed the batter.
  • Line a loaf pan with parchment paper and evenly pour the batter into the pan. Top with sugar and pecans if desired. Bake for 50 minutes, or until an inserted toothpick comes out clean.
  • Let cool at least 20 minutes before cutting. Store in an airtight container for up to five days.

Notes

*You can use organic cane sugar or brown sugar in place of the maple sugar, with an equal substitution ratio.
For a dairy-free loaf, substitute coconut butter for the butter and coconut or almond milk for the milk.