Innocent Banana & Mango Bread

Oct 25, 2016
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Banana Bread comes in many shapes and forms and it’s that type of dessert that allows one to play with additional mix-ins as one pleases. The possibilities are endless and since bananas go well with almost any kind of nut or spice, there’s almost no chance of making a bad loaf.

In my perpetual attempt to create and enjoy refined sugar-free desserts that are also delicious, I started making this banana bread a couple of months ago and I’ve continued making it, changing it up every time, eventually tweaking it to include some of my most favourite spices. I started with just using cinnamon, but after a while, I decided to also incorporate vanilla, cardamom and turmeric.

Like I said, you can really play with the mix-ins, perhaps using clove instead of cardamom, chocolate chips instead of nuts or their healthier cousin, cocoa nibs. Don’t have mangoes? That’s ok, just add another banana. And if you decide to use turmeric, which is a wonderfully nutritious ingredient, it will also give your banana bread, especially if you decide to use plain flour, a beautiful golden colour. This recipe is also great for toddlers, since it has no sugar and you can always skip the nuts and go easier on the spices, to please a younger palate. No matter what ingredients you decide to use, I do hope you decide to make it.

Healthy Turmeric Banana & Mango Bread

60ml/ cup coconut oil, melted

200ml/½ cup honey

2 eggs

2 mashed bananas

Half a mango, puréed

70ml/¼ cup milk of choice (I used unsweetened almond milk)

1 tsp baking soda

Seeds from ½ vanilla pod

½ tsp salt

½ tsp cardamon

½ tsp turmeric

300g/1¾ cups spelt flour

50g/½ cup chopped walnuts or pecan nuts

½ tsp ground cinnamon to swirl on top

Preheat your oven to 165C/. In a medium bowl, place the flour, baking soda and cardamom. In the bowl of your stand-mixer fitted with the whisk attachment or with the aid of a hand-held mixer set on medium speed, Beat the oil with the honey for about 4 minutes. Add  the eggs one at a time, beating well after each addition. Add banana, mango & vanilla. Fold the flour mixture in the wet ingredients and mix just until combined. Grease a loaf pan with a little coconut oil and if you’re not using a silicone pan, line with baking paper as well. Pour batter in a loaf pan, sprinkle the cinnamon on top and create a swirling effect with the aid of a knife. Pop in the oven and bake for about 50-60 minutes, until a toothpick inserted in the centre comes out clean. Allow to cool on a wire rack before cutting and serving. This cake keeps for up to 2-3 days if stored at room temperature in a plastic bag, to prevent drying out. dsc04041 dsc04044 dsc04046

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