A twist on traditional banana bread, the spices and ginger in this recipe give a little kick. This recipe is also simply a one bowl and bake.
45min Cooking Time | Serves 8-10
3 over-ripe bananas, mashed
1/2 tsp vanilla
1/3 coconut or vegetable oil
1/2 cup brown sugar
1 tsp baking soda
3 tsp cinnamon
2 tsp ground ginger
1/2 tsp ground cloves
1/8 tsp ground nutmeg
1 tsp each: baking powder
Pinch of salt
2 cups gluten free flour blend
100g crystallised ginger, finely chopped
1 punnet blueberries
Preheat oven to 180°C and grease a 9×5 loaf pan very well, going up the sides, or line the pan with parchment.
In a large bowl combine all ingredients, except the crystallised ginger and blueberries. Combine until smooth. Fold through the ginger.
Pour into the loaf pan and sprinkle with the blueberries.Bake for 35-40mins. Turn oven off and let the loaf sit in the closed oven for another 10 mins.
Remove and let cool. Store leftover slices in the fridge for 2-3 days or freeze for up to a month.