Chai Spiced Banana Bread

Ingredients

• 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 (Recipe Link)
• 1 flax egg (Recipe Link)
• 3/4 oats processed into a course flour
• 1/2 cup buckwheat flour
• 1/2 cup desiccated coconut
• 2 tsp baking powder
• 1/2 cup chopped pecans
• Optional: 1/4 cup maple syrup (taste the mixture for sweetness - I usually find if the bananas are ripe enough I can go without any sweeteners)
• 1 tsp coconut oil to oil cake tin
• 1 extra banana, sliced lengthways, to push into batter in the tin

Takes 10 min prep, 50 min cook,serves 8.

Instructions

1. Preheat oven to 180˚C (350˚F).
2. Process oats into a course flour using your food processor.
3. Peel bananas and mash in a large bowl (leave one for topping).
4. Add tahini, almond milk, flax egg, salt, spices and baking powder. Mix until well combined.
5. Add oat and buckwheat flour and mix well.
6. Mix through coconut and chopped pecans.
7. Oil the cake tin and spoon batter inside.
8. Slice the remaining banana in half lengthways.
9. Smooth the top of the batter and then press each half of the banana into the mixture.
10. 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.