Ingredients
The following ingredients have 4 Servings
- 2 tablespoon ground flaxseed (* Can substitute for 2 large eggs)
- 2 cups blanched almond flour
- 1 teaspoon baking powder
- 2 tablespoon Erythritol
- 1 tablespoon gingerbread spice (See post for homemade option)
- 2 large overripe bananas
- 1/2 cup coconut oil (melted)
- 1/2 teaspoon vanilla extract
Instruction
- 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.