This banana bread is darker than some due to the molasses in the recipe, and the coconut palm sugar which is darker than cane sugar. I also used frozen overripe bananas which are darker than fresh bananas. It actually tastes a bit like gingerbread. To make this gluten-free, I used a combination of almond flour and King Arthur Gluten-Free Whole Grain Flour Blend. For a little more spice, I substituted pumpkin pie spice for cinnamon. My husband especially enjoyed this bread topped with fresh peach puree.