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4.2 from 5 votes

Ginger Spiced Banana Bread

Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dairy Free, Grain/Gluten Free, Paleo, Refined Sugar Free, SCD Legal
Servings: 1 loaf


  • 3 bananas
  • 2 eggs
  • 3 tbsp coconut oil
  • 2 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 2 1/2 cups almond flour
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 3/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1 1/2 tbsp fresh ginger or ground


  • 1/2 cup cashews soaked in hot water for 30 minutes
  • 1 1/2 tbsp coconut cream
  • 1 1/2 tbsp coconut oil
  • 1 tsp vanilla extract
  • 2 tbsp honey
  • 1/4 tsp apple cider vinegar


  • Preheat the oven to 175 degrees celsius (350 degrees Fahrenheit) and grease a 4 x 8 inch loaf tin or alternatively line with parchment paper
  • In a mixing bowl combine the bananas, eggs, coconut oil, honey and vanilla extract and mix until the bananas are mashed into a puree. Add in the almond flour, baking soda and spices and stir until everything is well mixed.
  • Pour the batter into the loaf tin and bake the bread in the oven for 50 minutes until a tooth pick inserted into the bread comes out clean. If the top of the bread is browning too quickly cover it with tin foil.
  • While the bread is baking, make the icing by combining all of the icing ingredients in a blender. Blend until it is completely smooth and then transfer the icing to the fridge to firm up.
  • Make sure that the banana bread has cooled before icing. Optionally you can also top the bread with slices of banana and chopped walnuts.