Banana Cardamom Red Fife Bread

I have created multiple versions of banana bread. I think banana bread is easy to play with and come up with a variety of flavor combinations. I'll share many of those recipes, the ones that work anyway, over time. This one I specify red fife flour* because using that flour with the cardamom just seemed to create its own unique flavor. You could use any flour you want, but it won't be quite the same. That said, red fife flour isn't always the easiest flour to find, at least where I live.

Banana Cardamom Red Fife Bread

3 cups red fife flour

2 tablespoon ground flax seeds
2 tablespoons hot water
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cardamom
1 teaspoon matcha powder (optional)
½ cup date sugar**
1 cup mashed banana (approximately 3)
2 cups nut milk***

Preheat oven to 350 degrees F.

Place flax seeds and hot water in a small bowl and mix until well blended. Set aside to thicken.

Sift together flour, baking soda, baking powder, cardamom, and matcha powder in a large bowl. Stir in date sugar.

Combine mashed banana, flax seed mixture, and cashew milk in a medium mixing bowl.

Create a well in the center of the dry ingredients. Pour in the wet ingredients. Mix until all the dry ingredients are moistened evenly.

Spoon batter into bread pan. Bake for 55 to 60 minutes or until bounces back when lightly depressed in the center. Sides will be golden brown and pulling from the sides of the pan when it is done.


Let bread cool for at least 30 minutes. Run a knife around the edges and carefully invert onto a cooling rack. 

Fully cool before slicing.



*I love to experiment with different flours and grains in my baked goods, and sometimes I will specify a particular one that I prefer for one reason or another.

**Date sugar is the healthiest sweetener. See this video on nutritionfacts.org.

***I've used a few different nut milks in this recipe. All have worked fine, so use the one you want.

Note: I use organic ingredients whenever possible.

Comments

Post a Comment

Popular posts from this blog

Orange Cranberry Water

Image
I used to love drinking orange juice with a splash or cranberry juice in it, but I no longer drink fruit juices as a general rule because of the high sugar content and lack of fiber. Sometimes, like this morning, I get a craving for that flavor combination. This water isn't as sweet or as strong, but it satisfies that craving. I like to drink infused water because it helps me keep my hydration up when I get bored with plain water. Since I was craving this this morning and decided to make it to quench my craving, I decided to share it! Orange Cranberry Water 2 oranges 1 cup frozen cranberries 40-60 ounces water Wash oranges. Slice into piece discarding the end pieces. Remove seeds. Gently massage orange slices over the top of a pitcher . Drop slices into the pitcher.  Add cranberries. Fill pitcher with water. Place in the refrigerator and all to infuse for several hours, or overnight. Note: I use organic ingredients whenever possible.
Read more

Mango Smoothie

Image
I make many different varieties of smoothies. I like to play with the ingredients.  This  Mango Smoothie  is a rare smoothie where I don't include any berries.  I almost always include some type of greens. In this recipe, I use kale. It gives the smoothie a light greenish tint, which I find rather pretty but some might not.    I decided to make mango the star of this smoothie, which I enjoyed more than I expected.  I find this Mango Smoothie light and refreshing but quite filling. It makes enough for one large smoothie or two small smoothies.  Mango Smoothie 2 cups frozen mango ½ cup walnuts 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon amla powder (optional) ¼ teaspoon ground cardamom 1 teaspoon matcha powder (optional) 2 teaspoons fruit infused vinegar ½ cup chopped kale 1 small orange 1 small avocado 1 banana Place walnuts, ginger, cinnamon, cardamom, amla, matcha, and vinegar in blender . Blend until becomes a thick chunky bu...
Read more

Spelt Biscuits

Image
I remember biscuits at both of my grandmother's houses. They had very different styles for making biscuits, but both had their appeal. What I remember most about them thinking back is how cozy it felt when my grandmas served biscuits, even making biscuits with them felt cozy. I don't think my biscuits have ever been as good as either of theirs, but sometimes I wonder if that's as much about nostalgia as technique. I will readily admit that I find rolling dough kind of soothing and far too often roll my dough a bit too thin for biscuits, as I did when I made these biscuits this morning. So while this variation of biscuits has little in common with the biscuits either of my grandmas made, they both inspired me to develop a biscuit recipe. So, Grammy Stamm and Granny Cooper, this one is in your honor! Spelt Biscuits   2 cups spelt flour 1 tablespoon baking powder 1 teaspoon ground flaxseeds ½ cup hazelnut pulp ¾ cup hazelnut milk 1 tablespoon apple cider vinegar     Preheat ...
Read more