Gingerbread Banana Bread

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Course: Breads-Rolls

Cuisine: American

Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings:

Holiday or winter seasonal variation of banana bread.

1 cup banana mashed ripe , about 2 large bananas
¼ cup molasses
¼ cup maple syrup
2 tablespoons coconut oil melted
2 eggs if vegan version desired use "flax eggs" instead which is 2 tablespoons ground flax seed + 4 tablespoons warm water
1 teaspoon vanilla extract
1 cup almond flour blanched
½ cup flour use cassava flour if you want to make this gluten-free
⅓ cup oat flour
2 teaspoon pumpkin pie spice
1 teaspoon ginger
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon Kosher salt

Preheat oven to 350°F. Line a loaf pan with parchment paper.
Add mashed banana, molasses, maple syrup, oil/ghee, flax eggs and vanilla to a large mixing bowl. Whisk until combined.
Add the remaining dry ingredients and stir until well combined.
Pour the batter into the prepared loaf pan, smooth the top and place in the oven to bake for 55-60 minutes or until a toothpick inserted in the center of the bread comes out clean.
Remove from oven and let cool in the pan for 15 minutes.
Transfer the bread out of the pan and onto a cooling rack to cool completely.
Once cooled, make the glaze by combining the powdered sugar, maple syrup and tahini in a small bowl. Slowly add the milk while mixing until the mixture is thick yet spreadable. (*see note)
Pour the glaze over the top of the cooled bread and spread out to the edges using a spatula. Let rest for 5-10 minutes to thicken before slicing and serving.

If you prefer a thinner glaze that will pour down the sides, add more milk until a drippy consistency results.