With one month left until Christmas, it's officially gingerbread season. I find that similar to pumpkin spice themed foods, it’s one of those things that people either love or hate. Do you like gingerbread and gingerbread infusions?
I love gingerbread and used to be a former Starbucks gingerbread latte kinda gal, until I realized how much sugar is really in there (it's a lot ... WOW!) and became a health coach and nutrition expert.
Ginger, whether it's fresh or ground, is powerful for aiding in digestion, calming upset stomach, and nausea. But it also contains an anti-inflammatory compound, called gingerol. Consider adding a dose of ginger to your meal or a glass of warm water if you have physical aches and pains, chronic inflammation, weak immune system, stomach aches, indigestion, pregnancy morning sickness, motion sickness, or nausea from health treatments.
Add that to the other key spices that comprise gingerbread spice, which include cinnamon, cloves, nutmeg, and allspice and you’ve got the tastiest winter spice blend. Gingerbread spice is nutrient-dense and powerful with anti-oxidant and anti-inflammatory properties to help maintain a strong immune system during the coldest months of the year.
Make that into a delicious and healthy dessert recipe and we've got ourselves a winner. I decided to experiment and create a recipe that used up ripe bananas, chocolate chips, and gingerbread. A three-in-one favourite. It was initially intended to be made in a loaf pan and be a loaf recipe but I decided to use a square cake pan, thus calling it a cake recipe, although the texture is more like a banana bread/loaf.
This recipe is easy, one-bowl, moist, and delicious! It’s also gluten-free, dairy-free, and vegan optional. This recipe is definitely a keeper in my house. I hope you try it out and enjoy just as much as my family did!
Banana Gingerbread Chocolate Chip Cake
[gluten-free, dairy-free, one-bowl, vegan optional]
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 – 10
Ingredients:
Wet Ingredients:
3 medium, very ripe bananas
1/4 coconut oil, melted
3 tbsp blackstrap molasses
2 tbsp pure maple syrup
1 egg (*or sub flax egg for vegan option – see Notes)
1 tsp pure vanilla extract
Dry Ingredients:
1 1/2 cup gluten-free oat flour
3/4 cup almond flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground allspice
1/4 tsp fine sea salt
1/4 cup dairy-free dark chocolate chips (recommend Enjoy Life brand)
Optional:
1 medium, ripe banana for garnish
Instructions:
Pre-heat the oven to 350 degrees F. Grease a square 8-inch cake pan with coconut oil and sprinkle with some gluten-free flour and shake out the excess flour or alternatively, use a silicone cake pan.
In a large bowl, use a masher to mash the bananas. Then add the remaining wet ingredients and whisk together.
Add all of the dry ingredients and whisk together until well combined. Fold in the chocolate chips.
Pour the batter into the cake pan.
Optionally, slice the banana length-wise into thin strips and gently place on top of the batter.
Bake for 45 minutes. To check if it’s done, insert a toothpick into the centre of the cake, it should come out clean.
Allow to cool for 15 – 20 minutes before serving. Enjoy!
Cover in an airtight container and store for up to 3 – 4 days.
NOTES:
* To make a flax egg, combine 1 tbsp of ground flax seed with 3 tbsp of water, whisk, and allow to sit for 15 minutes to set.
