Vegan Gingerbread Banana Loaf
A cozy, lightly sweet vegan gingerbread banana loaf made with whole wheat and almond flour for extra protein and fiber. This oil-free, low-sugar recipe uses allulose, maple syrup, and blackstrap molasses for blood-sugar-friendly sweetness, making it the perfect holiday treat for anyone wanting a healthier dessert option.
Equipment
- 1 Breville Smart Oven Pro I always bake in my Breville
- 1 Glass bowl Set My go to for baking from Williams Sonoma
- 1 French Whisk I always use this whisk to combine dry ingredients
Ingredients
- 1 3/4 c mashed ripe banana The riper, the sweeter
- 1 1/2 tsp pure vanilla extract Do not use artificial vanilla "flavoring"
- 1/3 c unsweetened soy milk You can use any plant milk, but soy has the most protein
- 1 tsp apple cider vinegar Mix the vinegar with the soy milk. Stir and let sit 5 min to create vegan buttermilk
- 1/4 c pure maple syrup
- 1/4 c unsulphured Blackstrap molasses
- 1 1/2 tbsp apple cider vinegar This is in addition to the above for buttermilk
- 1 tsp baking soda
- 2 1/2 tsp Ceylon cinnamon Ceylon helps regulate blood sugar
- 2 tsp ground ginger Add an extra tsp if you like it extra spicy
- 1/2 tsp ground cloves
- 1/8 tsp ground nutmeg
- 3/4 tsp baking powder
- 3/4 tsp sea salt
- 1 c organic whole wheat flour
- 1/2 c organic all purpose flour
- 1/2 c almond flour 260 g flour total
- 3 tbsp allulose, stevia, or monk fruit sweetener
- 1/2 c chopped walnuts
Instructions
- Preheat oven to 350°F.
- Whisk together the bananas, vanilla, buttermilk mixture, maple syrup, molasses, and vinegar.
- In a separate bowl, mix the flours, sweetener, spices, baking soda, baking powder, and salt.
- Pour the wet ingredients into the dry and stir until just combined
- Gently fold in the walnuts
- Spread batter into a well greased or parchment lined 9x5 loaf pan
- Bake for 33 minutes, then turn the oven off.
- Keep the loaf inside of the closed oven for 10 minutes.
- Remove, cool completely, then slice.
- Store in the fridge 2-3 days or freeze for up to 1 month.
Video
@consciouslychicliving Some girlies are pumpkin-spice girlies… but I’m a full-on gingerbread girlie ✨🧣 This vegan gingerbread banana loaf is warming, spicy, lightly sweet, and perfect with tea by the fireplace. No oil. Naturally sweetened with allulose, maple syrup & blackstrap molasses. Higher protein thanks to almond flour + whole wheat flour… and no sugar crash 🚀 It’s the ultimate winter treat — breakfast or dessert. Cozy season activated.🫖 #healthygingerbread #HealthyBaking #vegangingerbread #gingerbread #winterdessert
♬ Winter Wonderland by Piano Trio(1137381) - TAKANORI ONDA
Notes
• Plant milk options:
You can use any unsweetened plant milk you prefer — soy, almond, oat, cashew, or coconut all work well. Soy milk gives the highest protein and makes the loaf extra tender when mixed with apple cider vinegar to create vegan “buttermilk.” • Nut and mix-in variations:
Feel free to swap the walnuts for pecans, or stir in ½ cup dairy-free chocolate chips for a sweeter, dessert-style loaf. You can also leave out nuts entirely for a smoother texture. • Sweetener notes:
Allulose offers the most sugar-like texture with a low glycemic impact, but you can substitute monk fruit or stevia blends. Keep in mind that changing sweeteners may slightly affect taste and browning. • Texture tips:
For the moistest loaf, avoid over-mixing and allow the bread to cool completely before slicing. The cooling time helps the crumb set. • Storage — refrigerator:
Once cooled, store slices in an airtight container in the refrigerator for 2–3 days. I recommend separating slices with parchment paper to keep the texture moist and prevent sticking. • Storage — freezer:
For longer storage, wrap individual slices in parchment and place them in a freezer-safe bag or container. Freeze for up to 1 month. To serve, thaw overnight in the fridge or warm a slice in the toaster oven or microwave for a cozy, fresh-baked feel.
You can use any unsweetened plant milk you prefer — soy, almond, oat, cashew, or coconut all work well. Soy milk gives the highest protein and makes the loaf extra tender when mixed with apple cider vinegar to create vegan “buttermilk.” • Nut and mix-in variations:
Feel free to swap the walnuts for pecans, or stir in ½ cup dairy-free chocolate chips for a sweeter, dessert-style loaf. You can also leave out nuts entirely for a smoother texture. • Sweetener notes:
Allulose offers the most sugar-like texture with a low glycemic impact, but you can substitute monk fruit or stevia blends. Keep in mind that changing sweeteners may slightly affect taste and browning. • Texture tips:
For the moistest loaf, avoid over-mixing and allow the bread to cool completely before slicing. The cooling time helps the crumb set. • Storage — refrigerator:
Once cooled, store slices in an airtight container in the refrigerator for 2–3 days. I recommend separating slices with parchment paper to keep the texture moist and prevent sticking. • Storage — freezer:
For longer storage, wrap individual slices in parchment and place them in a freezer-safe bag or container. Freeze for up to 1 month. To serve, thaw overnight in the fridge or warm a slice in the toaster oven or microwave for a cozy, fresh-baked feel.