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Recipes | 28 by Sam Wood
founder, IQS
 

Chai-Spiced Banana Bread

By Meg Yonson

I Quit Sugar - Chai-Spiced Healthy Banana Bread
  • 12 servings
  • Prep - 10 mins
    Cooking - 45 mins
  • Total - 55 mins
I Quit Sugar - Chai-Spiced Healthy Banana Bread

Did you know a traditional banana bread can contain 11 teaspoons of sugar per serve? Crazy, huh? So we’ve developed a delicious gluten-free banana bread, which contains sweetness only from whole bananas.. there’s no refined sugar in this baby! Check out how easy it is to make in our video below:

 

Servings: 12
Preparation: 10 mins
Cooking: 45 mins

Tags: , , , , , , , , , , , , ,

Ingredients

Dry ingredients

  • 1/2 cup buckwheat flour.
  • 1/2 cup almond meal.
  • 1 1/2 teaspoon baking powder.
  • 1/2 teaspoon baking soda.
  • 1 teaspoon cardamom.
  • 2 teaspoons cinnamon.
  • 1 teaspoon ginger.
  • 1/2 teaspoon all spice.
  • 1/2 teaspoon nutmeg.
  • 1/2 teaspoon vanilla powder (or 1 teaspoon vanilla extract).
  • 1/2 teaspoon sea salt.

Wet ingredients

  • 2 large eggs.
  • 1/4 cup melted coconut oil.
  • 1/4 cup your choice of milk (full-fat or nut milk).
  • 1 teaspoon apple cider vinegar.
  • 3 medium very ripe bananas.

Topping

  • 1 cup pecans.
  • 1 tablespoon activated buckwheat groats.
  • 1/4 teaspoon cinnamon.
  • 1 tablespoon coconut oil.

Directions

1. Preheat oven to 180ºC / 350ºF / Gas Mark 4 and line a loaf tin with baking paper.

2. In a large mixing bowl, combine all the dry ingredients.

3. In a separate bowl, whisk together eggs, coconut oil, apple cider vinegar and milk. Add in bananas and mash into the wet mixture with a fork. Don’t mash into purée though, leave a few chunky banana pieces.

4. Add the wet mixture into the dry and fold through until just combined.

5. Pour the mixture into the prepared loaf tin. Sprinkle the pecans and activated buckwheat groats on top of the mixture. Then sprinkle with cinnamon and drizzle over coconut oil.

6. Place loaf on the bottom shelf of the oven. Cook for 45 minutes or until a skewer inserted comes out clean. If you find your pecans are browning too quickly, place a piece of foil on top while the remainder of the loaf cooks.

7. Once cooked through, allow loaf to cool slightly before removing from the tin and slicing into 12 slices. Serve with a slather of butter if you like.


Note

Need some other ways to use up ripe bananas? Try out our Aussie Splice Blocks or these Nut + Banana Cookies.

A note on fruit: This loaf contains 1/4 of a banana per slice of bread and there is no additional added sweetener. If you are doing the 8-Week Program, we advise you cut down on high-fructose fruits like bananas while your taste buds recalibrate. Once you've quit the white stuff, you'll be surprised just how sweet this bread is without any sweetener! You can read more about our take on fruit here.

I Quit Sugar - Chai-Spiced Gluten-Free Banana Bread recipe.

Did you know a traditional banana bread can contain 11 teaspoons of sugar per serve? Crazy, huh? So we’ve developed a delicious gluten-free banana bread, which contains sweetness only from whole bananas.. there’s no refined sugar in this baby! Check out how easy it is to make in our video below:

Ingredients

Dry ingredients

  • 1/2 cup buckwheat flour.
  • 1/2 cup almond meal.
  • 1 1/2 teaspoon baking powder.
  • 1/2 teaspoon baking soda.
  • 1 teaspoon cardamom.
  • 2 teaspoons cinnamon.
  • 1 teaspoon ginger.
  • 1/2 teaspoon all spice.
  • 1/2 teaspoon nutmeg.
  • 1/2 teaspoon vanilla powder (or 1 teaspoon vanilla extract).
  • 1/2 teaspoon sea salt.

Wet ingredients

  • 2 large eggs.
  • 1/4 cup melted coconut oil.
  • 1/4 cup your choice of milk (full-fat or nut milk).
  • 1 teaspoon apple cider vinegar.
  • 3 medium very ripe bananas.

Topping

  • 1 cup pecans.
  • 1 tablespoon activated buckwheat groats.
  • 1/4 teaspoon cinnamon.
  • 1 tablespoon coconut oil.

Directions

1. Preheat oven to 180ºC / 350ºF / Gas Mark 4 and line a loaf tin with baking paper.

2. In a large mixing bowl, combine all the dry ingredients.

3. In a separate bowl, whisk together eggs, coconut oil, apple cider vinegar and milk. Add in bananas and mash into the wet mixture with a fork. Don’t mash into purée though, leave a few chunky banana pieces.

4. Add the wet mixture into the dry and fold through until just combined.

5. Pour the mixture into the prepared loaf tin. Sprinkle the pecans and activated buckwheat groats on top of the mixture. Then sprinkle with cinnamon and drizzle over coconut oil.

6. Place loaf on the bottom shelf of the oven. Cook for 45 minutes or until a skewer inserted comes out clean. If you find your pecans are browning too quickly, place a piece of foil on top while the remainder of the loaf cooks.

7. Once cooked through, allow loaf to cool slightly before removing from the tin and slicing into 12 slices. Serve with a slather of butter if you like.

Note

Need some other ways to use up ripe bananas? Try out our Aussie Splice Blocks or these Nut + Banana Cookies.

A note on fruit: This loaf contains 1/4 of a banana per slice of bread and there is no additional added sweetener. If you are doing the 8-Week Program, we advise you cut down on high-fructose fruits like bananas while your taste buds recalibrate. Once you've quit the white stuff, you'll be surprised just how sweet this bread is without any sweetener! You can read more about our take on fruit here.

I Quit Sugar - Chai-Spiced Gluten-Free Banana Bread recipe.