We had an abundance of smoothie bananas and ginger and turmeric frass leftover from making Jamu. So I decided to bake a delicious Banana Spelt Gingerbread. Banana bread is a great thing to make when you have some old food in your fridge that you want to use up before it goes off. It is also quite versatile as you can add things to it to make it different each time. This time I added the turmeric and ginger for that kick of spice. And also some walnuts for a bit of extra crunch. This Banana Spelt Gingerbread is best enjoyed with a cup of tea and a generous lathering of butter.
Banana Spelt Gingerbread
- 1/2 cup coconut oil or ghee
- 1/2 cup honey
- 2 eggs at room temperature
- 3 large ripe bananas mashed
- 1 tsp vanilla extract
- 1 tbsp fresh ginger finely grated
- 1 tsp fresh turmeric finely grated
- 2 cups sprouted spelt flour could also use a blend of rye, spelt and almond meal
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup walnuts coarsley chopped optional
- 1/3 cup coconut milk optional
- Preheat oven to 180 degrees celsius.
- In a bowl, whisk coconut oil and honey until light and fluffy.
- Whisk in eggs one at a time.
- Add in bananas, vanilla extract, ginger and turmeric.
- In another bowl combine spelt, baking soda, cinnamon, salt and walnuts.
- Add dry ingredients to the wet mixture and mix until just combined. Add coconut milk if the mixture is too dry or stiff to stir.
- Pour into a greased and lined loaf tin.
- Optionally, slice a banana in half, and press into the top of the mixture. Sprinkle coconut sugar and cinnamon on top.
- Bake for 35 to 40 minutes or until skewer comes out clean.
- Allow to cool in tin before removing to completely cool on a wire rack.
For more delicious recipes take look at our cook book, Forage, Ferment, Feast.