Chai Spiced Banana Bread

By Tamika Woods on August 30, 2016 in Food

Winter is the perfect time for baking. Give this deliciously moist banana bread recipe with a hint of chai spices a go next time the rain tries to ruin your weekend. It’s perfect fresh from the oven or toasted with a spoonful of coconut yoghurt and raspberries on top.

Preparation time:10 minutes

Cooking time: 50 minutes

Ingredients (Serves 8)

• 3 very ripe bananas (the blacker the better)
• 1 tbsp tahini
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp ginger
• 1/2 tsp clove
• 1/2 tsp cardamom
• Pinch of salt
• 1/2 cup almond milk
• 1 egg (or 1 tbsp flax seeds for vegan version)
• 3/4 cup oats, processed into a coarse flour
• 1/2 cup buckwheat flour
• 1/2 cup desiccated coconut
• 2 tsp baking powder
• 1/2 cup chopped pecans
• 1 tsp coconut oil to oil cake tin
• 1 extra banana, sliced lengthways, to push into batter in the tin
• Optional: 1/4 cup maple syrup for a sweeter bread

Method

1. Preheat oven to 180˚C (350˚F).
2. Process oats into a coarse flour using your food processor.
3. Peel bananas and mash in a large bowl (leave one for topping).
4. Add tahini, almond milk, flax seeds/egg, salt, spices and baking powder. Mix until well combined.
5. Add oat and buckwheat flour and mix well, then mix through the coconut and chopped pecans.
6. Oil the cake tin and spoon batter inside.
7. Slice the remaining banana in half lengthways, then smooth the top of the batter and press each half of the banana into the mixture.
8. Bake for 50-60 minutes until golden on top and a wooden skewer comes out clean.

Note: If you want you can make these as muffins. Just halve the baking time and omit the banana on top.

Tamika Woods is a Nutritional Medicine student and founder of Sproutly Stories, a new health food blog designed to translate evidence-based information into digestible pieces of knowledge. Her wholesome recipe ideas inspire others to implement their health learnings in an easy and delicious way. For more guilt free recipes, check out sproutlystories.com.