Part gingerbread loaf, part banana bread 🌲 the best of both worlds in my opinion! This gingerbread banana loaf is soft, moist and slices beautifully. Plus it’s totally vegan and dairy free. I thought I’d share a little behind the scenes, so often I just share the final recipe…not how I got there! Lots of testing goes into every recipe, and hopefully this tip helps some of you. I adapted my vegan pumpkin bread by swapping the pumpkin purée for mashed bananas- but I also increased the molasses for the characteristic gingerbread flavor 🎄 Increasing the total sugar content by over 1/4 cup threw off the loaf’s structure. Sugar prevents proteins in the flour from forming strong bonds. This made the loaf collapse. (See my stories for photos of the sad sunken loaf) To keep the banana and molasses flavor, I reduced the brown sugar and after a few more tests…I had the perfect loaf! Of course there are many other reasons a loaf could sink, from too much leavening to too little flour. But...