Turmeric & Cinnamon Banana Bread

by | Oct 27, 2015 | 4 comments

A nice twist on a family favourite!

Yields1 ServingPrep Time15 minsCook Time50 minsTotal Time1 hr 5 minsDifficultyBeginner
 3 ripe bananas, mashed
 1 1/2 cups almond meal
 3/4 cups ghee, butter or Changing Habits Coconut Oil
 1 tbsp honey
 3 organic eggs
 2 tsp Vanilla Essence
 1 tsp baking powder
 Optional Add Ins: 1/2 cup chopped walnuts, 1/4 - 1/2 tsp ground cloves, 1/2 cup chopped Changing Habits Cacao Melts
1

Preheat oven to 180C and grease a cake, slice or muffin tray.

2

In a food processor, mix master or thermomix, cream the Ghee, butter or coconut oil, honey, eggs and vanilla together.

3

Once the mix has been creamed nicely add the almond meal, spices and baking powder.

4

Add all other ingredients and combine evenly.

5

Now mix through any additional add ins like chopped nuts or cacao melts.

6

Transfer the mixture into the prepared tin and sprinkle with extra cinnamon.

7

Place in the oven for 50-60 minutes or until golden and it springs back when lightly touched. Try not to overcook this as it becomes dry.

8

Allow to cool, serve warm or cold with freshly whipped cream, yoghurt, with butter on top or enjoy plain.

9

Store in an air-tight container in the fridge. This cake freezes really well too.

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Ingredients

 3 ripe bananas, mashed
 1 1/2 cups almond meal
 3/4 cups ghee, butter or Changing Habits Coconut Oil
 1 tbsp honey
 3 organic eggs
 2 tsp Vanilla Essence
 1 tsp baking powder
 Optional Add Ins: 1/2 cup chopped walnuts, 1/4 - 1/2 tsp ground cloves, 1/2 cup chopped Changing Habits Cacao Melts

Directions

1

Preheat oven to 180C and grease a cake, slice or muffin tray.

2

In a food processor, mix master or thermomix, cream the Ghee, butter or coconut oil, honey, eggs and vanilla together.

3

Once the mix has been creamed nicely add the almond meal, spices and baking powder.

4

Add all other ingredients and combine evenly.

5

Now mix through any additional add ins like chopped nuts or cacao melts.

6

Transfer the mixture into the prepared tin and sprinkle with extra cinnamon.

7

Place in the oven for 50-60 minutes or until golden and it springs back when lightly touched. Try not to overcook this as it becomes dry.

8

Allow to cool, serve warm or cold with freshly whipped cream, yoghurt, with butter on top or enjoy plain.

9

Store in an air-tight container in the fridge. This cake freezes really well too.

Turmeric & Cinnamon Banana Bread
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4 Comments

  1. Laura ODonnell

    1.50 what if almond meal? Cup?

    Reply
    • Kerry White

      Hi Laura. Yes, it’s 1.5 cups – sorry for the confusion. That’s been updated now 🙂

      Reply
  2. Carly

    Do you have a weight for the coconut oil? Was thinking weight would make it easy to pop solid coconut oil into thermi and melt in there – saving dishes 🙂

    Reply
    • Jordan Pie

      Great idea Carl, we’ll keep this in mind for next time 🙂

      Reply

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