I don’t know about you but I seem to have a lot more brown spotted bananas of late. Whether that means I’m buying too many or we are not eating them but who cares, it’s means we get to make banana bread.
The one thing I love about banana bread is, it’s a comforting sort of treat. Not overly sweet but tasty, flavoursome and nostalgic. I like to spice mine with cardamom and trust me it’s a game changer and you’ll be adding it all the time once you’ve tried it in this version.
Not only does Cardamom work beautifully in this banana bread but it is packed with antioxidants that can help to lower blood pressure and regulate blood sugar levels.
Cardamom is rich in anti-inflammatory compounds.
Cardamom can also help digestive issues including nausea.
I always use oat flour in my banana bread which makes this a wonderful heart healthy treat and fibre rich for gut health.
It is also vegan and by using chia eggs you are adding in a wonderful dose of omega 3 rich fats 😍
Spiced Banana, Courgette and Pecan Cardamom Bread
1 1/2 cups oat flour
1/2 cup oat bran (feel free to use all oat flour)
1 tsp baking powder
1 tsp bicarbonate of soda
1/3 cup coconut sugar
2 tbsp maple syrup
2 tsp mixed spice
1 tsp ground cardamom
1 tsp Ceylon cinnamon
3 bananas mashed
1/3 cup finely grated courgette
2 chia eggs
1/3 pecans lightly roasted
1/4 cup pumpkin seeds
1/4 cup extra virgin olive oil
1/4 cup milk
In a small bowl add 2 tbsp chia seeds along with 5 tbsp water, stir and allow to sit and form a gel like consistency for around 10 minutes.
In a bowl add all the dry ingredients including the roasted pecans and pumpkin seeds and mix together.
Add the banana, add the grated courgette, extra virgin olive oil and milk, along with the chia eggs and mix together.
pour the batter into a lined loaf tin and pop into a Pre heated oven at 160 c for around 50 minutes or until a skewers inserted comes out clean.
allow to cool completely before slicing and hen enjoy