BANANA GINGERBREAD (PALEO)

Happy National Gingerbread House Day! We don't typically do gingerbread houses for Christmas, but I couldn't pass up the opportunity to celebrate these little men by making Gingerbread Banana Bread! (Plus I had a lot of extra banana's from our last holiday party that were in their prime brown-ness - hehe)

This recipe is super easy to make, and can be made right in your food processor or blender and is completely free from refined sugars, dairy, grain and gluten!

Paleo Banana Gingerbread

Super easy paleo Gingerbread banana bread made in the food processor - perfect for Holiday gifting!

Gingerbread Banana Bread

• 3 Bananas ((extra ripe and brown))

• 1/4 cup Pure maple syrup

• 1/4 cup Molasses

• 1 tsp Vanilla extract

• 3 Eggs

• 1/2 cup Almond butter ((or other nut butter of choice))

• 1/4 cup Coconut flour

• 1 tsp Baking soda

• 1 tsp Baking powder

• 1 tsp Powdered ginger

• 1 tsp Cinnamon

• 1/2 tsp Ground cloves

• 1/2 tsp Nutmeg

• Pinch of salt

• 2 tbsp Powdered sugar

Paleo powdered sugar

• 1 cup Coconut sugar

• 2 tps Tapioca flour

Gingerbread Banana Bread

1. Preheat oven to 350 degrees F. Grease an 8x4 loaf pan then line the middle with parchment paper. Just trace and cut the parchment paper to size.

2. In a food processor, add all ingredients and puree until completely combined.

3. Pour batter into loaf pan then place in oven to bake for 45-50 minutes until a toothpick comes out clean.

4. Remove from oven, place on cooling rack and let cool for 5-10 minutes.

5. Once cool, top with sifted paleo powdered sugar!

Paleo Powder Sugar

1. Add coconut sugar and tapioca starch to food processor.

2. Process until combined.

3. Store in air tight container until ready to use.