My day started off to the sight of a bunch of ripe bananas, spotted with brown. “Brilliant,” I thought. “I can make banana bread.” I finally decided on chai banana bread, perfect for spicy autumn. Little did I know that when I came back to bake later, the bananas had slowly been eaten by my thieving family. Being the impatient person I am, I hurtled straight into the recipe anyway and – guess what – found I did not have enough bananas! I didn’t want to add more oil, and considering that it was autumn and the bread was spicy, I decided the best thing to do was sub in grated carrot and it turned out delicious.
- 230 grams of spelt flour
- 1 teaspoon bicarbonate soda
- 3/4 of a teaspoon baking powder
- 3/4 of a teaspoon salt
- 2 teaspoons of cinnamon
- 1/2 a teaspoon of cardamom
- 1/2 a teaspoon of ginger
- 1/2 a teaspoon of cloves
- 1 tablespoon of molasses
- 3 tablespoons of milk of your choosing
- 1 teaspoon of vanilla extract
- 3 1/2 tablespoons of melted coconut oil
- 1 1/2 of a tablespoon of apple cider vinegar
- 40 grams of maple syrup
- 40 grams of black-strap molasses
- 300 grams of mashed bananas
- 200 grams of grated carrots
(Preheat oven to 180 degrees Celsius. Grease a loaf tin)
- Mix the dry ingredients in one bowl well, making sure that the spices are incorporated evenly in the flour.
- In another bowl, mix all the wet ingredients together.
- Next, pour the wet ingredients into the dry and stir until they are just combined.
- Pour the mixture into the loaf tin and bake for 30 minutes.
- Wait until mostly cool and then slice.