This vegan, gluten-free ginger banana bread recipe is decadent and delicious! With crystallized ginger and macadamia nuts (optional), it’s the perfect plant-based snack, and a wonderful afternoon treat. Adapted from Kale & Caramel's next level poppyseed banana bread.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Line the centre of a 9 x 5 loaf pan with parchment paper, so the paper reaches up two sides for easy removal.
In a small bowl, whisk ground flax with 1/4 cup (60ml) hot water and set aside.
In a large bowl, whisk together the flour, coconut, black sesame seeds, baking powder, salt, cinnamon, cardamom and nutmeg until well blended.
In another bowl, mix the mashed banana, maple syrup, coconut oil and vanilla well until the oil is entirely emulsified into the banana. Stir in the flax egg.
Add the banana mixture to the flour mixture and mix until thoroughly combined. Stir in the ginger and macadamia nuts, then pour into the loaf pan.
Sprinkle the remaining coconut, macadamia nuts and black sesame seeds over top of the batter. Gently press the macadamia nuts into the batter.
Bake for 50-52 minutes, or until a toothpick inserted in the center comes out clean.
Remove from heat and let cool in the pan on a cooling rack for ten minutes, then gently lift out of the pan using the parchment. Let it cool completely before slicing. As difficult as it is to wait, this is critical as the loaf will firm up as it cools!
Will keep on the counter, covered, for 3-4 days. If it makes it that long...