This Grain Free Ginger-Banana Bread combines the sweet flavor of ripe banana, cinnamon and vanilla with an earthy ginger and nutmeg taste. Additionally, it is Paleo, grain-free, nut-free and only sweetened with bananas. The perfect moist, soft Paleo banana bread.
Ginger has become a regular staple in my diet. I add fresh ginger to salads, in stir-fries or cooked in soups. Furthermore, I’ve come to love seasoning my baked goods (like my Allergy Free Gingersnap Cookies), pancakes and meat dishes with dried, ground ginger.
Why ginger? Well, first off, I love the flavor. But, ginger also has many healing and medicinal properties as well.
Benefits of Ginger
Ginger is a flowering plant, whose root is used as a spice for medicinal purposes, as well as flavoring food. Ginger contains a variety of vitamins and minerals. Including gingerol, which has great antioxidant and anti-inflammatory properties.
Some of the many uses for ginger include:
- Minimizing nausea
- Lower inflammation
- Aid in digestion
- Easing menstrual cramps
- Regulate blood sugar
- Help reduce joint and muscle pain
- Improve brain function
- Fighting fungal infection
Personally, I use ginger as a way to aid in digestion, lower inflammation, regulate blood sugar and flavor my meals. I find that ginger tea helps a lot in calming an upset stomach.
Ingredients in Grain Free Ginger-Banana Bread
This ginger banana bread consists mostly of fresh, ripe bananas, eggs and a mixture of grain free flours (cassava, coconut and arrowroot). It is flavored with vanilla, cinnamon, ginger, nutmeg and salt. Which, gives this loaf a naturally sweet, earthy and flavorful taste.
How to make Grain Free Ginger-Banana Bread
The only equipment required for making this banana bread batter is a bowl, a mixing utensil and the necessary ingredients. Aren’t one bowl recipes just the best?!
First, mash the bananas in a medium-sized mixing bowl. Next, mix in the wet ingredients.
Then, mix in the dry ingredients.
Next, pour the batter into a parchment lined 8″ x 4″ baking pan. And lastly, bake in a preheated oven at 350 degrees F for 45 minutes.
Truly that simple! Just like banana bread should be.
More Paleo Banana Bread Recipes
Banana bread is one of my favorite breads to bake. So, of course I have a multitude of banana bread recipes on my site. Some of my favorites include:
- Almond Banana Bread
- Allergy Free Mini Banana Muffins
- Zucchini Banana Buckwheat Muffins
- Bone Broth Protein Banana Bread
Grain Free Ginger-Banana Bread
- Prep Time: 5 min
- Cook Time: 45 min
- Total Time: 50 minutes
- Yield: one 8” x 4″ loaf 1x
Description
Moist, earthy and lightly sweetened Paleo ginger banana bread.
Ingredients
- 250g ripe bananas (2 extra large)
- 3 large eggs
- 1/4 cup water
- 1 tsp vanilla
- 80g cassava flour
(1/2 cup lightly packed) - 32g coconut flour (1/4 cup)
- 32g arrowroot flour (1/4 cup)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp pink salt
(Instructions
- Preheat oven to 350 degrees F.
- In medium-sized mixing bowl, mash banana.
- Add eggs, water and vanilla, mix well.
- Add in all dry ingredients, mix well.
- Pour batter into parchment lined 8″ x 4″ baking pan.
- Bake in oven (middle rack) at 350 degrees for 45 minutes or until done.
- Cool to room temperature on cooling rack. Store in fridge.
Keywords: banana bread, ginger, paleo, no added sugar, nut free
What can I use instead of cassava flour and arrow root flour? I don’t have either.
What type of flours do you have? I only do gluten free baking, so if you don’t have any gluten free flours then I cannot help you.
Can I substitute tapioca starch for the cassava flour? Or is there another grain-free flour I can substitute? (I have almond, coconut, tapioca, and arrowroot.) Thanks so much, this looks delicious!
Subbing tapioca for the cassava won’t work. Cassava flour has unique baking properties that are hard to replicate with other grain free flours. I tried baking this today and subbed almond flour for the cassava and added 2 more Tbsp of arrowroot flour (so a total of 4 Tbsp instead of 2). I baked it for 45 minutes and it turned out delicious, but it doesn’t have the texture of the loaf with cassava. I hope this helps. I plan on creating an almond flour banana bread recipe some time in the future, but it’s a work in progress 🙂
Thank you so much! I am excited to try this out with those suggestions.
I hope it turns out for you! And fyi…I DID create an almond flour banana bread recipe but it will be a while before the recipe goes up 🙂
Yum! That looks so good! I’m making it this weekend! Thanks for sharing
Thank you Bri! I hope you love it 🙂
Hi! I have been craving gingerbread so used your recipe, subbed in Blackstrap Molasses for water, added 1TBSP grated ginger, and added 1 heaping TBSP of a German Spice Cookie blend I made. DELICIOUS! I am wondering if you’ve ever tried doubling this recipe for a taller loaf? Or do you think it wouldn’t cook well in the middle and be too far done on the sides?
Hi Tiffany! I’m so glad this recipe worked for you and that you loved it 🙂 Those substitutions sound fabulous! As far as doubling the recipe, I have not tried that, but sounds like something worth doing the next time I bake a loaf. If you attempt it, get back to me and let me know the results. Have a great day!
I’m going to make this right now! But I’m very curious about which book series you are reading,? (I love book series!)
I hope the recipe turned out for you 🙂 You can click the link to see the book series I was reading: A Court of Thorns and Roses. Have you read it?
No, I haven’t, but I’m going to look it up right now! Thank you! Also, the recipe turned out great actually. And I’ve just finished up a really bad IBS flare, and food has just been making me sicker and sicker. Yesterday I made your recipe, and had it multiple times throughout the day as it was about the only thing I could think of eating. Not sure if it’s the ginger or just the whole package, but it settled great! And I enjoy the flavor and texture very much. Well done! Thank you so much!
You have no idea how much your comment means to me! Smiling from ear to ear 🙂 THANK YOU! Although, I’m so sorry to hear that you had/are having a flare up. I hope you feel better soon.
I love banana bread and I will make it for sure! But there is a problem that I can’t find arrowroot flour here in Mexico, so what can I use instead of it? Thank you !
Hi Michelle! Tapioca flour is the best substitute for arrowroot. Potato starch should work as well 🙂