The temperatures are dropping and it's time to come in for a snack. Why not try this delicious Banana Chai Bread? It's loaded with warming spices like ginger, cloves, and black pepper. Cinnamon adds not only a delicious flavor, but helps balance blood sugar. Plus, coconut flour and flax meal add a healthy dose of fiber (5 grams per serving - that's 20% of the daily recommendation in just one slice!) while the bananas and yogurt keep everything moist and yummy!
In less than 20 minutes you can have it all mixed and in the oven, filling your house with the spicy-sweet smell of fall. Store tightly wrapped in the refrigerator for up to a week, if it lasts that long!
Banana Chai Bread
Serves 10
4 tablespoons butter, softened
1/2 cup rapadura (unrefined cane sugar)
2 eggs
1 cup spelt flour
1/2 cup coconut flour
1/4 cup flax meal
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cardamom
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon black pepper
1 1/2 teaspoons vanilla extract
6 ounces yogurt, plain or vanilla
3 organic bananas, very ripe
1. Preheat oven to 350. Butter or oil a 9x5 baking dish and set aside.
2. With an electric mixer, blend the butter and rapadura together until well mixed, about 2 minutes. Add the eggs and mix well for another couple minutes.
3. Combine the dry ingredients in a sifter or mesh strainer and sift well into a separate bowl. This is important! Coconut flour usually has a lot of lumps. Just break them up by pressing through the screen, then combine with the butter mixture and mix well.
4. In a separate bowl, mash the bananas, then add the yogurt and vanilla extract. Add this to the mix and use the beaters to work it all out evenly.
5. Pour into the prepared pan and bake 50 minutes to 1 hour, or until a toothpick comes out with no crumbs attached. Allow to cool as long as possible (30 minutes is best) before slicing and enjoying.
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