Category

Bread

Servings

8

Prep Time

20 minutes

Cook Time

45 minutes

Ingredients

  • 3 ripe bananas

  • 1/2 cup (65g)  of ground almonds

  • 1/2 cup (65g) of buckwheat flour

  • Thumb sized piece of ginger

  • Thumb sized piece of fresh turmeric root

  • 1/2 tsp of cinnamon

  • 1 tsp of baking powder

  • 3 eggs

  • 1/2 cup (150ml) Almond milk

  • Tsp of nut butter (we prefer almond or cashew)

  • A generous squeeze of honey

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Here is a funky turmeric root recipe idea…Banana Bread! A family household favourite is a fantastic way to use up over-ripe bananas. Perfect slightly toasted but best still warm, straight out of the oven!

Turmeric root and ginger are the stars of the show here – giving the bread extra flavour without having to over sweeten the mixture.

Directions

  1. Preheat the oven to 180C and line a bread tin with greaseproof paper

  2. Mix the dry ingredients together in a bowl. Put aside

  3. Mash the bananas. Keep them still a bit chunky and not completely mashed

  4. Peel and grate the ginger and turmeric roots. Add to the mashed banana.

  5. Add the eggs, nut butter, almond milk and honey to the banana mix. Whisk together

  6. Add the dry mixture to the wet and combine thoroughly.

  7. Transfer into a baking tin and bake for around 45 mins or until golden brown.

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