Spiced Banana Bread
Who else agrees that banana bread is the best snack? Especially when its loaded up with all the goods!
A slice of warm banana bread after a long day is just like a big hug. I love to toasted a few slices for brekkie, snacks or dessert and top them with chia jam, nut butter, coconut yoghurt, dark chocoate - the list goes on....
I do already have a banana bread recipe on my blog but this one is different. That one I like to call my winter banana bread because it is heavier and heartier than this one, my summer one. Although, there is no need to worry about what season you eat them in because they are both incredibly delicious.
Makes 1 Loaf
- 3 mashed bananas + 1 banana for topping
- 2 flax or chia eggs (2 tbsp milled flax/chia seeds mixed with 6 tbsp water and let sit for 5 mins)
- 150ml almond milk
- 125g maple syrup
- 1 tsp vanilla essence
- 30g coconut oil, melted
- 1-2 tsp ground cinnamon
- 1/2-1 tsp ground ginger (depending on how gingery you like)
- 1 tsp baking powder
- pinch of salt
- 200g spelt flour (or use wholemeal/gf flour of choice)
Preheat the oven to 180*c. Line a small loaf tin with baking paper.
In a large mixing bowl, stir together all the wet ingredients. Mix in the dry ingredients until smooth. Pour the mix into the loaf tin. Top with the extra banana sliced lengthways (optional).
Bake in the oven for 1 hour - 1 hour and 10 mins until golden - brown and a skewer comes out clean.
Remove from the oven and let cool, Keep in an airtight container for up to 4 days.