Yep. It’s another banana bread recipe because I love it so much! This time, I’ve spiced it with all of the warming flavors from a chai latte such as ginger, nutmeg, and cinnamon.
This is refined sugar-free and doesn’t use any butter also, I’ve added spelt flour which has many benefits such as stimulating the immune system and encouraging healthy digestion. What I like most about this recipe is that it’s not too sweet, unlike traditional banana bread, which allows for the spice combinations to be tasted.
Ingredients
Dry mix:
- 65g oats blitzed into a flour
- 80g of spelt flour
- 1.5 tsp of baking powder
- 1 tsp of ginger
- 1.5 tsp of cinnamon
- 1/2 tsp of nutmeg
- 1/2 tsp of mixed spice
- 1/2 tsp of salt
Wet mix:
- 2.5 very ripe bananas
- 2.5 tbsp of honey
- 1/3 of a cup of milk
- 1/4 of a cup of melted coconut oil
Method
- Preheat the oven to 180 degrees, and grease a loaf tin with coconut oil
- Mix all the dry ingredients together in a large bowl
- In a separate bowl, mash the banana until they form a pulp, then add the eggs, vanilla extract, coconut oil and milk
- Pour the wet ingredients in with the dry and fold together
- Pour the batter into the loaf tin, and top with slices from the leftover banana, and pecans and a drizzle of honey
- Place in the oven for 45-60 minutes, or until a knife comes out clean
Tip: if the pecans start to brown too much, then place tinfoil over the loaf tin.
Nutritional Info
serves 12, per slice
- Calories – 121
- Carbs – 17.9
- Fat – 4.35
- Protein – 2.8
I hope you enjoy this autumnal take on a classic treat,
Jazzy B ❤
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