I have come across so many recipes of amazing banana bread, some not so great ones, and then there's my own recipe -- which basically changes every time I make it! I actually love to experiment with baking. I've never been a fan of using one recipe from a cookbook and calling it a day. I love to combine a few recipes or use my imagination to make a dessert my own. In middle school, I used to bake a loaf of banana bread a week- no joke- because when I was really stressed with homework (oh the good old days), I'd simply start baking. Baking to me is extremely therapeutic and relaxing while to others it's stressful and a disaster. And trust me on that one! My mom isn't a huge baker, so my family used to leave it up to me to keep the kitchen smelling wonderful all the time. Banana bread was one of the first desserts I learned how to bake really well, and over the years, I've adapted my recipe to my eating habits. I've used several different flours, fats and spices, and the recipe I'm about to present to you is one of my most unique yet. This idea truly popped into my head one day, as most of my recipes do. The spices in this recipe are some of my favorites, if you haven't noticed already. Turmeric, cumin and cinnamon go into just about every one of my dishes. I've never mixed cumin with anything sweet, but I've decided to give it a shot. The beautiful thing about baking is that if you mess it up, half the time it's still edible, and if it's not, all you have to do is alter the recipe and try again.
This recipe does not call for any type of sugar or sweetener. It's a savory banana bread, and one thing to keep in mind is that overripe bananas are extremely sweet and high in sugar, so even if you are baking a regular banana bread, most of the time the recipe calls for way too much sugar. The spices in this banana bread gave it such an incredible flavor and the two that stand out the most when eaten is the cardamom and turmeric. I hope you enjoy it!
4-5 very ripe bananas (should be brown + spotted)
2 cups almond flour
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt
3 tbsp coconut oil
1 tsp ground cinnamon
1/2 cup flaxseeds
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground allspice
1 tsp ground cardamom
1 tsp ground turmeric
1 tsp ground ginger
1 egg (may substitute with chia egg)
Preheat the oven to 350F and grease a loaf pan.
Peel the bananas and put them in a large bowl and mash them well with a fork. Add the flax seeds and egg to the bowl and mix. Stir in the coconut oil and mix the banana mixture until smooth.
In a separate bowl, add the flour, salt, baking powder, baking soda, and all of the spices and mix. Combine with wet ingredients and mix everything together just until all of the flour is combined with the banana.
Pour the mixture into the baking pan and bake for about 50 minutes.