Banana Ginger Bread Vegan Recipes

GINGER BANANA BREAD {VEGAN, PALEO, GLUTEN FREE}

Steps:

• Prepare your flax eggs by combining the ground flaxseed with 6 tablespoons of water. Let sit for 10 minutes, for a gel to form.
• Preheat the oven to 180C/350F. Line a loaf pan with parchment paper and set aside.
• In a large mixing bowl, combine your dry ingredients and mix well. Add the rest of your ingredients and mix until fully incorporated.
• Transfer your ginger banana bread batter into the lined pan. Sprinkle extra gingerbread spice on top. Bake for 40-45 minutes, or until a skewer comes out clean from the center.
• Allow banana bread to cool in the pan completely, before slicing into pieces.

GINGERBREAD BANANA BREAD

Steps:

• Preheat the oven to 365 degrees F (185 C), and line a 9x5 or 8.5x4.5 inch loaf pan with parchment.
• In a bowl mix all the wet ingredients till well combined.
• In another bowl, mix the flours ,the baking powder, baking soda, salt, and spices until well combined, then mix in the candied ginger.
• Add 1 3/4 cup of the dried mixture to the wet mixture, and mix in. Add the rest of the dry flour mix 1 tbsp at a time until it is a stiff muffin batter. If it is not stiff enough, add another 1 or two tbsp of flour
• Transfer the batter to the lined loaf pan, and even it out with a spatula. Sprinkle the top with 1 tbsp of brown sugar, and 1/2 tsp of cinnamon. This is optional, but I like the crust it gives the banana bread. You can also add some candied ginger on top, or some pecans tossed in maple syrup for a candied pecan top
• Bake for 55 minutes. Check with a toothpick from the center of the loaf, if it comes out clean, then remove from the oven else bake for another 5-10. cool the loaf for 10 minutes before taking out of the pan. Then cool completely before slicing.

BANANA GINGERBREAD WITH VANILLA GLAZE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Mash bananas in a large bowl with a fork. Add brown sugar, molasses, oil, eggs, and 1/4 cup milk. Stir until combined. Stir flour, ginger, cinnamon, baking soda, cloves, allspice, and salt together in another bowl. Stir flour mixture into the banana mixture until just incorporated. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Let cool completely, at least 30 minutes. Turn bread out of the pan.
• Combine 1 tablespoon milk, corn syrup, and butter in a bowl. Add confectioners' sugar and stir. Add vanilla extract and enough remaining milk to achieve a drizzling consistency. Pour glaze over the cooled bread.

GINGER BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
• Combine flour, baking soda, cinnamon, nutmeg, ginger, and salt together in a bowl.
• Beat butter, white sugar, and brown sugar together in a bowl using an electric mixer until smooth and creamy. Stir bananas, eggs, lemon juice, and vanilla extract into creamed butter mixture until well blended. Stir banana mixture into flour mixture until batter is just combined; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 60 to 65 minutes. Cool bread in the pan for 10 minutes before turning onto a wire rack to cool completely.

BANANA GINGERBREAD

Steps:

• Preheat the oven to 350 degrees. Spray a 9x5 loaf pan.
• Sift together all the dry ingredients.
• In a large bowl, cream the butter, brown sugar, molasses, and honey until smooth.
• Mix in the eggs one at a time. Mix in the sour cream and bananas.
• Stir in the dry ingredients just until blended.
• Place the batter in the pan and bake for 55-60 minutes, or a toothpick comes out clean.
• Cool in the pan for 10 minutes, then turn onto a wire rack and cool completely. Dust with powdered sugar or glaze.