I love to add Christmas flavors to normally delicious recipes and for some reason I thought gingerbread would be perfect with banana bread- Spoiler alert: I was right!
(Inspired by Minimalist Baker's banana bread recipe)
2 very ripe bananas
1 tsp of vanilla
1/4 cup of apple sauce
2 tbsp of melted coconut oil
1/4 cup of organic cane sugar
1/4 cup of light brown sugar
3 1/2 tsp of baking powder
1 tsp of cinnamon (plus some to sprinkle on top)
3/4 cup vanilla unsweetened soy milk
2 1/2 cups of flour (gluten free or regular)
1 1/4 cups of whole foods gingerbread instant oatmeal (I get the packets and then measure them out)
1/4 cup of chopped walnuts to put on top.
Heat oven to 350 degrees. In a large mixing bowl add in the bananas and mash them. Then add all the ingredients through soy milk (do not add the flour yet). Whisk until everything is creamy and the only clumps come from the bananas.
Add in the flour and oatmeal. Even after stirring the banana bread mixture the dough should be pretty wet. Layer a bread pan with parchment paper. Then pour the banana bread mix into the pan. Top with walnuts and sprinkle with cinnamon.
Bake for one hour. The bread should come out firm and golden. Remove from the pan and let cool. Serve with your favorite eggnog!