Chai Spiced Banana Bread (with a Gluten Free Option)
The other day I was drinking a chai tea and eating banana bread and thought, what if I combined the two
This is what I came up with…
Chai tea contains the spices cinnamon, ginger, cardamom and cloves which all team beautifully with banana
This banana bread is proof!
It is also delicious toasted for breakfast the next day topped with yoghurt and berries. YUM!
Chai Spiced Banana Bread with gluten free option
Prep time
Cook time
Total time
Author: Caroline Trickey from Healthy Home Cafe
Serves: 12 serves
Ingredients
- 1½ cups wholemeal soft flour - or for gluten free option use 1½ cups buckwheat flour + 3 teaspoons of psyllium husks
- 1½ teaspoons baking powder
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- ¾ teaspoon ground allspice or cloves
- ½ teaspoon ground cardamom
- ½ cup pecans, broken
- 2 eggs
- 4 over-ripe bananas (1½ cups), mashed
- ½ cup honey
- ¼ cup extra virgin olive oil or macadamia oil
- ¼ cup yoghurt
- 1 teaspoon pure vanilla extract
Instructions
- Heat oven to 175 degrees and line one large or two small loaf tins with grease-proof paper
- Sift together flour, baking powder, cinnamon, ginger, cloves and cardamom into a medium sized bowl. Stir through half of the pecans
- In another bowl, whisk the eggs, then stir in bananas, honey, oil, yoghurt and vanilla. Mix well
- Pour wet ingredients into flour and fold through until just combined
- Pour into loaf tin/s. Top with remaining pecans
- Bake in preheated oven - one large one for 45-50 mins - or two smaller ones for 30-35 mins approx, or until a fine skewer poked into the middle comes out clean
- Allow to cool for 5 minutes before transferring to a rack to cool
- Store leftovers in an airtight container for 3 days
topped with two of my favourites!
this one was made with my special gluten free flour mix which I have developed for my IBS, gluten, wheat and dairy free cooking class next month 🙂
