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
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2015/07/29/chai-spiced-banana-bread-with-a-gluten-free-option/