Cardamom & Saffron Banana Bread
It’s not so often that I bake these days. But every now and then I wake up with the urge to immerse myself in the kitchen. To whisk together eggs and flour and sugar, creating something warm and comforting to sink my teeth into. This banana bread is just that. It’s sweet, lightly spiced and deliciously fragrant. Nourishing and comforting. Cardamom is by far one of my favorite scents, taking me back to my childhood; a place filled with cardamom buns and hot chocolate on rainy Sundays.
This bread is conveniently dairy free, gluten free and refined sugar free. I ate it with a generous lashing of almond butter, stewed seasonal plums and local honey. Though I’d say a good chunk of butter and a sprinkle of salt would taste equally as delicious. Enjoy x
Cardamom & Saffron Banana Bread
2 ripe bananas
2 eggs
1 tbsp maple syrup or coconut sugar
1 tbsp ground chia seeds (optional)
1/2 tsp cardamom
10 saffron strands
1/4 tsp sea salt
1/2 cup almond meal
1/2 cup flour (a gluten free blend or spelt both work well in this recipe)
1/3 cup water or milk of choice
Peel bananas and mash them with a fork in a large bowl.
Add eggs, maple syrup, chia seeds, cardamom, saffron and salt and mix well.
Gradually add your flour to the mix along with water or milk of choice. Stir well.
Bake at 250 degrees Celsius for about 20 minutes.
Cool for at least an hour before slicing. Serve warm with butter or almond butter.
