Banana Bread with Crystalized Ginger and NO Sugar Added

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Recipe

When I bake this bread, the whole house smells amazing. I usually make it when I have bananas that are getting too ripe to eat them fresh. Crystalized ginger gives this bread an interesting twist and a bit extra sweetness. No sugar added option makes this recipe healthy for anyone who wants to limit their sugar consumption.

Ingredients:

·      1½ cup whole spelt or whole-wheat flour (I use sprouted spelt flour)*

·      ½ tsp. salt

·      ½ tsp. baking soda

·      ¼ tsp. baking powder

·      1 tsp. cinnamom

·      1 large egg

·      2 ripe bananas - pureed

·      1/3 cup  coconut oil (melted)

·      2-3 Tbs small crystalized ginger pieces

Method:

Heat the oven to 350 degrees. Use coconut oil to grease 7’’X 5’’glass, stainless steel loaf pan ( parchment paper loaf pans come very handy for giving the bread away).

In a medium size bowl beat the egg. Add coconut oil and banana puree. Sift the flour with salt, cinnamon, baking soda, and baking powder. Fold dry with the wet ingredients using a wooden spoon.  Add the ginger pieces and gently mix them into the butter.

Bake for 40-45 minutes until a toothpick inserted into the bread comes out dry.

This bread goes very fast. It can be made twice the size by doubling the ingredients and increasing the baking time to 1 hour. I usually bake two same-size loaves.

 * Spelt flour is NOT gluten free. Spelt is an ancient grain that is much healthier than wheat. For gluten free option, my friend Kate uses “King Arthur’s GF measure for measure” flour and it works great to make this bread.

Health facts:

  •   Low in sugar

  •   Whole grain

  •  Healthy fat

  •  Rich in vitamins and minerals (carotene, B-6, C; folate, copper, manganese, iron)

  •  High fiber

  •  Dairy free, wheat free  (if using spelt flour)