Turmeric banana bread

Turmeric banana bread

This turmeric banana bread is a really easy and tasty way to use up overripe bananas. This recipe uses spelt flour but you could just as easily use a gluten-free flour. The coconut oil and bananas help to keep it moist and it’s delicious toasted with a little butter.

Ingredients (makes 1 loaf)

200g spelt flour

2tsp baking powder

½tsp bicarbonate of soda

¾tsp sea salt

1tsp ground ginger

1tsp ground turmeric

50ml coconut oil, melted

50g coconut sugar (or use soft light brown sugar)

1tsp vanilla extract

3–4 ripe bananas, mashed

2 large eggs

Butter, to serve

Method

Preheat the oven to 180°C, Gas Mark 4 and oil or butter a 21 x 11cm loaf tin.

Sift the flour, baking powder, bicarbonate of soda, salt, ginger and turmeric into a bowl. In another bowl combine the melted coconut oil, coconut sugar, vanilla extract, mashed bananas and eggs until quite smooth with a few banana lumps.

Add the wet ingredients to the dry and stir until just combined into an airy batter. Scrape into the loaf tin and bake until a tester skewer comes out clean, about 50–60 minutes.

Allow to cool in the tin for 10 minutes and then run a knife around the edge of the loaf to release, then turn out onto a wire rack to cool completely. Cut into slices and serve, toasted if you like, and spread with butter, or transfer to a cake tin and keep for three to four days.

Recipe courtesy of The Turmeric Cookbook, published by Aster, £10, octopusbooks.co.uk.

Inspired? Check out our ultimate guide to nutrition or this coconut rice pud recipe.