Seasonal Spiced Banana Bread

It is no secret that I LOVE whisking up a banana bread.
Be it sunny, rainy, autumn, summer, winter….hec, if I had the chance, every afternoon.

Banana bread makes the house smell amazing, is super tasty, everyone loves it and the recipe is so versatile you can mess around with it, even if you consider yourself a beginner in the kitchen, to create a new bake every time; another favourite past time of mine!

This autumnal inspired banana bread is bursting with complimentary sweet spicy flavours. A perfect match for any hot chocolate, pumpkin spiced latte or chai tea.

I like it straight out of the oven warm spread with peanut butter and dusted with cinnamon.
My parents love it just as it is served hot or cold.

It’s moorish.
Comforting.
Nourishing.
Everything food should be and so much more.

CloveBananaBread.jpg

Hey Good-looking Let’s Get Ya’ Cooking…

Recipe

Bowl 1:

  • 160g Plain Flour

  • 1 Tspn Cinnamon

  • 1/2 Tspn Nutmeg

  • 1/2 Tspn Crushed Cloves

  • 1 Tspn Bicarbonate of Soda

Sieve the flour into a large bowl and add the bicarbonate of soda and spices.
I used whole cloves that I crushed in a pestle and mortar into a fine powder but you can buy crushed cloves if you want instead.

Bowl 2:

  • 4 over ripe mashed Bananas

  • 1 tspn Vanilla Essence

  • 85ml Milk (any kind you like, I used normal skimmed milk)

  • 1 tspn freshly squeezed Lemon Juice

  • 2 Eggs (whisked)

Mash the bananas and vanilla essence together until smooth.

In a jug combine the milk and lemon juice and whisked eggs.

Combine into bowl two

Bowl 3:

  • 60g Butter

  • 60g Coconut Oil (solid form)

  • 100g Caster Sugar

  • 1 Tblspn Honey/Agave

Cream the ingredients using an electric beater or whisk until light and fluffy.
Should take about 2-3 minutes.

Add bowl 2 and bowl 3 into bowl 1 (adding your wet ingredients to your dry).

Fold the flour mixture in gently making sure you don’t knock too much air out of the mixture but stir the flour in properly.

Line a 20cm x 12.5cm/8inx5in loaf tin and pour the cake mixture into the tin.

It will cook on 160-180C/350F/Gas 4 for about 45-60minutes.


Taking It Further

Cooking Tips:

Insert a knife or skewer into the centre and when if comes out it should be clean with no cake mixture left clinging to it. If it does have cake mixture on it leave it for another 5-10minutes and check again.

I cover mine with a tin foil ‘lid’ to prevent the top from burning and remove the lid about 35minutes into cooking, removing it any earlier than this can cause the middle of the cake to collapse and you lose that lovely raised cake look.

Get Creative

When the wet ingredients are added to the dry ingredients this is where you can take it into your own hands to embellish further. Try adding raisins, nuts, mixed seeds, fresh blueberries (they burst and give extra moisture), 1 dsrt sppon of greek yoghurt.
ANYTHING.
Even peanut butter!

AutumnBananaBread.jpg

Send Me A Snap!

If you’ve made this or any of the other recipes on Nourish please get in touch, snap me a picture and let me know what you’ve enjoyed!


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