Holiday Gingerbread Banana Bread : Paleo & Perfectly Spiced with Artisana Organics
I know it’s not Christmas yet, (YET!) but I just couldn’t wait any longer because I’m so ready for all things Santa, peppermint, and gingerbread, of course. So, put your ghoulish goblins away for a few minutes, you foolish mortals, and let’s dive into a little gingerbread history, shall we? Did you know that gingerbread originated in ancient Greece and Egypt as spiced cakes sweetened with honey? In medieval Europe, ginger was introduced, and bakers began crafting gingerbread, often used for medicinal purposes. Germany, particularly Nuremberg, became famous for its elaborate gingerbread cookies in the 14th century. The tradition of gingerbread houses really began in 19th-century Germany, inspired by thes story of Hansel and Gretel. Today, gingerbread is a favorite holiday treat all over the world, and it’s enjoyed in so many forms. It’s really only consumed during the holidays, as opposed to year-round. From gingerbread men to gingerbread houses and cakes and coffee creamer to soft cookies… gingerbread is beloved by many. I love all those ways of eating gingerbread, but now my most favorite way of all is definitely gingerbread banana bread.
Artisana Organics makes the most incredible nut butters. My favorite, and the one I use the most, is their organic cashew butter, but during the holidays, I’m so in love with their Gingerbread Pecan Butter. It’s so smooth and creamy and really unlike anything you’ve ever had before. It’s made with great ingredients like organic pecans, organic cashews, organic coconut sugar, organic cinnamon, organic ginger, organic cloves, and Himalayan pink salt. I love that they use coconut sugar to sweeten it. The only thing I have to complain about is that it’s seasonal and that I can’t get my hands on it year-round — which is a huge compliment.
Banana bread is tasty year-round, and I love adding fun flavors to it depending on the time of year. From now on, from October until I run out of Artisana’s Gingerbread Pecan Butter, I will be making this holiday banana bread. Their Gingerbread Pecan Butter has a long shelf life, so order some extra jars to keep in your pantry for a rainy day baking session. Use code KrystensKitchen at checkout! Or, if you’re craving some holiday flavors in the middle of spring or summer, you can easily open a jar and sing Jingle Bells!
INGREDIENTS
2 very ripe bananas
3 eggs
1 Tablespoon vanilla
1 1/4 cups almond flour
1/3 cup coconut sugar
1 1/4 teaspoons baking soda
2 1/2 teaspoons cinnamon
1 teaspoon dried ginger
1/2 teaspoon dried cloves
Pinch of salt
2 Tablespoons flaxseed meal (optional)
1/4 cup chocolate chips (optional)
Directions: Mash bananas, combine wet ingredients, then mix in the dry ingredients. Fold in chocolate chips and pour batter into a parchment paper-lined loaf pan. Bake at 375°F for 45-50 minutes. Allow banana bread to fully cool, and top with a drizzle of Artisana’s Gingerbread Pecan Butter and a few more chocolate chips. Slice banana bread and keep it in the fridge in an airtight container. Want to see a video of me making this recipe? Check it out below or click here.
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