Banana Bread

My Banana Bread recipe is inspired by Ayurvedic qualities and is super Yummy.

Bananas got their name from the Arabic word for finger due to their shape and size.  When ripe, they are sweet, astringent, cooling, heavy, and unctuous, and are generally balancing for Vata and Pitta.   

They provide carbohydrates and fiber with no fat, cholesterol, or salt, and contain vitamins B and C, potassium, magnesium, and manganese. They are natural antacids, antioxidants, aphrodisiacs, demulcents, urinary and muscle tonics, and help with constipation and acid reflux.

Ayurvedic banana bread uses spelt flour, a whole grain flour with all its nutrients intact, and makes the bread a bit denser. Almonds are the choice here, providing protein and a nice texture, and coconut sugar has a lower glycemic index than most sugars and is beneficial. The addition of ginger, cardamom, and cinnamon, along with ghee, benefits digestion.

Ayurvedic principles emphasize the importance of compatible food combinations and ideal consumption times. For instance, bananas are often recommended to be eaten in the morning or midday. They are not typically recommended to be combined in a raw state with dairy products like milk or yogurt.

Jeffs Banana Bread

Ingredients

3 medium bananas (very ripe)

3 tbsp almond milk

3 tbsp ghee

3/4 cup spelt flour

1/4 cup ground almonds

1/2 cup coconut sugar

2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp cardamom

1 pinch mineral salt

Instructions

1.    Preheat the oven to 180°C and line a bread loaf tin with parchment paper.

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

3.   In a smaller bowl, mash the bananas thoroughly and then mix in the other wet ingredients.

4.   Add the wet ingredients to the dry and stir until combined.

5.   Pour the batter into the baking tin (optional - slice an extra banana lengthways and place on top of the batter) and place it in the oven.

6.   Bake for 45-50 minutes, ensuring a toothpick comes out clean.

7.   Allow to sit for 5-10 minutes in the tin before transferring to a cooling rack.