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Gingerbread Banana Bread in a Bundt Pan

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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 12
Course: Breakfast, Brunch, Dessert, Fika, Snack
Cuisine: American, Scandinavian
Ingredients Equipment Method

Ingredients
  

  • cooking spray for greasing the pan or use coconut oil or butter + flour
  • 3 medium or large well-ripened bananas (or 4 small bananas -- the riper the better, you want 1.5 cups or a bit more)
  • 1 large egg
  • ½ cup granulated sugar or brown sugar
  • 2 tablespoons avocado oil or canola oil
  • ⅓ cup cup unsweetened oat milk or regular dairy milk
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom optional; add a ⅓ teaspoon more of cinnamon and ginger if skipping
  • ¼ teaspoon ground cloves
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup spelt flour or whole wheat pastry flour
  • ½ cup all-purpose flour
  • powdered sugar for sprinkling on top - optional
Toppings
  • powdered sugar optional
  • fresh cranberries optional - for decorative purposes

Equipment

  • 1 bundt pan or 4x8 bread loaf pan

Method
 

  1. Preheat oven to 350 degrees F.
  2. Grease a Bundt pan (or 4x8 bread loaf pan). Use cooking spray or coconut oil or butter and flour.
  3. Peel bananas and add them to a large bowl and mash with a fork.
  4. Add everything except for the flour to the mashed bananas. Beat with an electric mixer until combined.
  5. Slowly add both flours to the banana mixture, mixing on low speed just until combined.
  6. Pour batter into preapared pan, spreading evenly.
  7. Bake in the center of the oven for 35 minutes, or until browned and a toothpick inserted into the middle comes out clean.
  8. Let cool for 10-15 min before tipping the pan upside down to release the cake. You may need to use a flexible spatula or knife to gently loosen the cake from the edges and the central tube.
  9. Sprinkle with powdered sugar and decorate with fresh cranberries before serving if desired.