Chai Spiced Banana Bread Gluten-Free

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Average Rating: 4 | Rated By: 1 users

Healthy Gluten-Free Chai Spiced Banana Bread. An excellent way to use up overripe bananas is to make banana bread. In this recipe, I wanted more flavour than just bananas, so I added my favourite blend of chai spices such as cinnamon, nutmeg, cardamom and fresh ginger. Because I wanted to keep this recipe healthier, I didn’t add sugar and used only olive oil for fats. Overripe bananas are much sweeter than green bananas, so they are ideal for a recipe when it calls for a sweetener, the best part, even though they are sweeter the calories remain the same and they have many health benefits 

Since I used only bananas as a sweetener, this is not a sweet breakfast cake. This delicious chai spiced banana bread is only lightly sweetened, making it an excellent addition to cheeses or if you like more sweetness add a splash of marmalade. If you prefer a sweeter version of gluten-free banana bread, add 1/4 cup of coconut sugar to the recipe. If you want more gluten-free recipes to use up ripe bananas check these out->

Ingredients

  • 1/2 cup white rice flour
  • 1/2 cup almond flour
  • 2 tsp. GF baking powder
  • 1/2 tsp. Baking soda
  • 1/2 tsp. Xanthan gum
  • 3 tsp. GF ground cinnamon
  • 1/2 tsp. GF ground nutmeg
  • 1/2 tsp. GF ground cardamom
  • 1/4 tsp. Himalayan fine salt
  • 3 medium overripe bananas
  • 2 large eggs
  • 3/4 cups milk or nut milk
  • 1/2 cup extra virgin olive oil
  • 1 Tbsp. Grated ginger
  • 1 Tbsp. Fresh lemon juice
  • 1 1/2 tsp. Pure vanilla extract
  • Instructions

  • Preheat oven to 350 F and spray a 9-inch by 5-inch loaf pan with cooking oil or line with parchment paper
  • In a large bowl combine dry ingredients (rice flour to salt)
  • Place bananas in a food processor and process until smooth. Add eggs, milk, olive oil, ginger, lemon juice and vanilla and process until combined. Add to dry ingredients and mix until smooth
  • Transfer batter into prepared loaf pan and bake for 45 - 50 minutes, until golden brown and firm to touch. Cool in the loaf pan for 10 minutes, then transfer onto a rack to cool


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