Hey guys!

When anyone mentions Christmas time there’s several different holiday flavors that come to my mind. The always popular pumpkin spice, the classic peppermint, the love it or hate it eggnog and of course the Ol’ Saint Nick of them all: gingerbread!

When I was planning this Winter Spiced Banana Bread I was very inspired by the flavors in gingerbread. I knew that I wanted it to feel cozy and festive, warm and spiced, gingerbready and banana bready all at the same time! It’s good straight out of the oven, but I ~highly~ recommend that you let it cool completely, refrigerate it overnight and then serve it cold the next day! While it chills overnight all the flavors have a chance to really blend together and marry; it somehow becomes more dense and melt-in-your-mouth creamy and it’s just absolutely incredible! Definitely worth the wait!

I used my Vegan Banana Bread recipe for the base and added in some warm and spicey wintery flavors! It couldn’t be easier and it’s perfect for any holiday get together!

 

What you’ll need:
-3 very ripe bananas
-1/2 cup molasses
-1/2 cup coconut oil, melted
-2 flax eggs (2 tablespoons flax seeds, freshly ground. Mix the ground flax seeds with 5 tablespoons of water. Let it sit for 5 minutes)
-1 tablespoon vanilla extract
-1 teaspoon baking soda
-1/2 teaspoon salt
-1/2 cup sugar
-1 teaspoon ground ginger
-1 teaspoon cinnamon
-1 teaspoon pumpkin pie spice
-2 cups whole wheat flour
-6 tablespoons almond milk

Instructions:

Begin by greasing a loaf pan (I used coconut oil) and preheating your oven to 350 degrees. Next, make your flax eggs and let them sit for 5 minutes. While your flax eggs are sitting mash your bananas. Mix in the melted coconut oil, molasses and vanilla extract. When the flax eggs are ready, pour them in!

 Add in the baking soda, salt, sugar, ground ginger, ground cinnamon and pumpkin pie spice to the wet ingredients and mix them all together.

Slowly add in the flour and almond milk, alternately, until everything is mixed together completely. Pour the batter into your loaf pan and bake it for 55 minutes.

Let it cool slightly before serving orrrrr as I said before, I highly highly recommend that you let it cool completely, refrigerate it covered overnight and then serve it cold the next day! Cocowhip is a nice topping, but it’s really amazing all by itself!

Thank you guys so much for reading, I hope everyone has an amazing Christmas! Jesus is truly the reason for the season!

lovelovekisskisshughug,

Brennan(: