Gluten Free, Dairy Free Ginger Banana Bread

What do you get what ginger bread cookies and banana bread come together? A ginger banana bread baby of course!

Let me rave about the wonders of ginger for a moment. For starters, the New York Times tells us that studies show ginger to be more effective than dramamine for motion sickness. Because I went to a liberal arts school and was told to believe nothing until I see the scientific proof to support it, I investigated further - here is a scientific study to back this claim. Through it’s anti-inflammatory properties, ginger is a powerful reliever of joint pain. So now that we have motion sickness and arthritis covered in our refrigerator rather than our medicine cabinet, let’s throw in the correlations that have been made between ginger and prevention of colorectal cancer cell formation as well as the apoptosis (cell death) of ovarian cancer cells. Ginger is good for every man, woman, and traveller alike!

Before I tell you how I cooked it, I would like to share a special thanks to Charlie and Rocco for being fantastic Sous Chefs.

So now on to the recipe. This recipe was inspired by Eat Life Whole’s Chunky Monkey Banana Bread (If you haven’t seen their blog, definitely check it out). I love their simple ingredients and the recipe’s only sugar requirement was 1/3 cup coconut sugar, which i was thrilled about because it meant trying a new ingredient.  Then I thought to myself, why not add a little spice to it? This is what came out.

  • 2 1/2 cups brown rice flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 2 eggs, beaten
  • 6 ripe bananas, mashed
  • 1 tblsp fresh ginger
  • 1/3 cup coconut palm sugar
  • 1 teaspoon vanilla extract 1/4 cup melted coconut oil

Preheat oven to 350 degrees and grease bread pan with coconut oil and a paper towel. In a large bowl, mix rice flour, baking soda, sea salt, baking powder, and cinnamon.  In a High Speed Blender, mash your bananas until completely smooth. If a high speed blender isn’t in your kitchen, you can absolutely mash it with a spoon. Then take about 1/4 of the banana mixture and blend it thoroughly with the coconut oil and ginger.  If you have a High Speed Blender this will do very well. If not, grate the ginger very finely so that it mixes thoroughly with the oil and banana. Once your coconut oil, 1/4 of banana mixture and ginger and mixed well, put back in the bowl with the banana and mix with it the eggs, coconut sugar and vanilla. I added a little more cinnamon here because I personally love cinnamon.  Then add banana mixture to dry mix and stir until well combined. Pour batter into your bread pan. Bake for 50-60 minutes, or until a toothpick comes out clean.

Slice and enjoy!


Comments:

Stephanie June 25, 2012, 5:52 pm

Loving the GINGER you added to the recipe. SOUNDS SOOO delish and ginger has to be one of my most favorite things in my kitchen. Thanks for sprucing up our recipe. Cheers to healthy food sharing love!

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Skylor June 25, 2012, 7:58 pm

Stephanie how could you possibly have whipped up such an amazingly moist, not dense gluten free bread? My boyfriend won't stop eating it and I am having a really hard time too!! Thank you for the incredible recipe!

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Cora August 23, 2012, 9:04 pm

Hi Skylor,
Thank you for your fun website and good eats!
Do you think your ginger Banana Bread recipe will work with frozen bananas? I have a ton of them in my freezer that I would love to use.

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Skylor August 24, 2012, 3:17 am

Hi Cora! I do think so. Just leave them out to defrost for 15 minutes and you will be set to go!

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Scrambled Megs November 6, 2012, 9:31 pm

This looks absolutely glorious xx

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Skylor November 6, 2012, 11:20 pm

yum – it’s so good :)

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