Spicy Vegan Ginger and Cinnamon Banana Bread Recipe
I am always playing around with my healthy baking recipes, trying to get them as low in added sugar as possible, and yet still tasting delicious enough so my kids will want to eat them. I hit the nail on the head with this one! My Spicy Vegan Ginger and Cinnamon Banana Bread Recipe uses only 1 tablespoon of coconut syrup and 1 teaspoon of pure stevia leaf powder, (this is green, not white powder).
This lovely and moist, vegan, organic banana bread recipe, uses spelt flour and coconut oil rather than white flour and butter, so it is a much healthier option for vegans.
So turn on the oven and give this healthy recipe a whirl!
Ingredients – All Organic
2 cups of Spelt Flour
2 large ripe bananas, or 3 small ripe bananas
1 cup of filtered water
1 tsp of apple cider vinegar
3 tbsp of cold pressed coconut oil (melted)
2.5 tsp baking powder
1/2 tsp bicarb
2 tsp cinnamon powder
1 tsp ginger powder
1 tbsp coconut syrup
1 tsp of pure green leaf stevia powder
Preheat fan-forced over to 160 – 170 degrees. Use a glass Pyrex loaf dish and line with baking paper, or grease with a little coconut oil.
In a stainless steel or glass bowl, sift together the spelt flour, cinnamon, ginger, baking powder, bicarb and stevia powder. Stir with a whisk to ensure the ingredients are well combined.
In another stainless steel or glass bowl, thoroughly mash the bananas until smooth.
Add in the coconut oil (melted) , coconut syrup, water and apple cider vinegar mix well.
Combine dry ingredients into wet ingredients, mixing well with a spoon.
Pour batter out into the Pyrex dish and bake for 45 mins.
Remove from the oven and allow to cool in the dish for another 20 mins, then turn out onto a wire cooling rack.
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There are also plenty of other vegan & vegetarian recipes for you to enjoy here