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 ,serves 8.
Instructions
- Preheat oven to 180˚C (350˚F).
- Process oats into a course flour using your food processor.
- Peel bananas and mash in a large bowl (leave one for topping).
- Add tahini, almond milk, flax egg, salt, spices and baking powder. Mix until well combined.
- Add oat and buckwheat flour and mix well.
- Mix through coconut and chopped pecans.
- Oil the cake tin and spoon batter inside.
- Slice the remaining banana in half lengthways.
- Smooth the top of the batter and then press each half of the banana into the mixture.
- 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.
4 comments
Hi Michelle,
I’m so glad to hear the recipe worked out so well for you! I love the idea of using mixed spice as a simple substitute for the chai spices. Hope you give it a go again :)
Tamika.
I love finding recipes that aren’t loaded with cocounut oil and a bunch of exotic, expensive ingredients! I didn’t have all the spices you had suggested, so i subbed in just with a mixed spice and it worked nicely. I will definitely try again with the full chai spice range though because I would really love those ginger flavours to come through. I also tried your suggestion in the previous comments to replace buckwheat flour with coconut/corn flour and it worked well. Thanks!
Hi Georgia,
So glad you love the look of this recipe! It’s got to be one of my favourite classic recipes that I keep going back to :) Coconut flour would be really delicious but the issue with it is it doesn’t bind nearly as well as the other gluten free flours. I find that without eggs its really hard to get a good result using coconut flour alone. I would suggest either adding 1-2 organic eggs (if you eat them) or using half coconut flour, half another starchy gluten free flour (such as rice, corn or arrowroot). This will allow the bread to bind together better and prevent crumbling that I’ve experienced with coconut flour.
Let me know how you get on – I would love to hear of any successes you have!
All the best,
Tamika.
This recipe looks delicious! Can I replace the buckwheat flour with coconut flour?